• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • Ugadi Special Dishes!
  • About
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes ~ Indian and International
  • Ugadi Special Dishes!
  • ×

    Home » Vegetarian Side Dishes » Potato Fry | Urulai Kilangu Varuval

    Potato Fry | Urulai Kilangu Varuval

    Published: Mar 1, 2015 · Modified: Sep 23, 2020 by Srivalli · 2 Comments

    Sharing is caring!

    0shares
    To think I never liked potato fry during childhood or actually eaten much would be quite surprising right. The fact was, since Amma was making a curry with potato, either as Potato Masala for Poori or for Masala Dosa, she never made a dry curry as a side dish.
    In fact, during my childhood, I used to have an allergy when I eat the tuber as such. Of course, the chips never reacted that way. So trust me I had my share of potato chip indulgence. The first time I ever started cooking the potatoes as saute, was when Konda started carrying her packed lunch box. I used to pack this along with curd rice and later with pulihoras.
    So I was in shock when I realized that my boys don't like this. With great difficulty, I have got them convinced for eating this. Even now Chinnu tells me not to pack for him. So I console myself that for every dish I can get only two of them to like it always. Other than Maggi or Paneer Butter Masala, I don't all three of them like the same dish!
    Coming to the dish for the day, this is a dish that my colleague brings for lunch. Her mom makes it so delicious that I started liking it. I used to specially ask her to bring for me. However luck would always play foil on me. Whenever she used to bring it, I never used to carry rice, so I always wondering when I would match it together.
    I finally decided I would make it myself one Saturday when I was planning to have rice for lunch. I either MW potato or fry it directly. This method uses raw potatoes added with extra spoons of oil and water sprinkled on it continuously, cooked on low flame, which makes the
    potatoes crumble fine and the spice powders get so mixed with potato. The final texture looks soft, crumbly, yet crispy and so spicy.

    A word of caution that the exact texture will be achieved only if you add a bit more oil and spice. On the whole this tastes great with Curd Rice.

    Another important to note is to make this using iron kadai and not a non stick. Though the pictures below is taken with non stick, I made it again in an iron kadai to get the exact texture.

    Potato Fry

    Ingredients Needed:

    Potato, chopped - 1 cup
    Salt to taste
    Turmeric powder
    Red Chili powder
    Oil - 3 -4 tbsp

    How to make the Potato Fry

    Peel the skin and chop roughly. In an iron kadai, add 2 tbsp oil and the chopped potatoes. Add salt and turmeric powder. Simmer and keep stirring.

    Sprinkle water on the potatoes and continue cooking on low flame.

    After 5 mins, add another tbsp of oil and cook more.

    Continue sprinkling water and oil alternatively till you finish all the oil. The entire cooking takes about 40 mins or so on low flame.

    Keep scraping on the sides and mix once again. The final texture will be crumbly, some soft, some crispy.

    Serve with rice.

    Print Pin

    Potato Fry | Urulai Kilangu Varuval

    Dish Type Dry Side Dishes
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    Previous Post: « Beetroot Kebab with Tofu ~ Easy Low Cal Snack with Beets
    Next Post: Fusilli with Homemade Marinara Sauce »

    Reader Interactions

    Comments

    1. Pavani N says

      March 05, 2015 at 9:07 pm

      My whole family loves potatoes and this curry would be something they would really enjoy. I am too lazy, so I par cook the potatoes in the microwave to expedite the cooking process.

      Reply
    2. Priya Srinivasan says

      March 20, 2015 at 9:09 am

      I somewhat do it this way, not adding so much oil though, i keep sprinkling water and cook!! Looks droolicious!!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • ILam Dosai | Soft Dosai from Chettinad
    • Side Dish for Chapathi / Roti / Poori / Pulka
    • Tangdi Kabab Chicken Biryani Recipe
    • Detox Drink with Cucumber, Mint, and Amla

    Indian Bread

    Rotli | Thin Whole Wheat Flatbread from Gujarat

    Rontose

    Rontose | Konkani Rice Poori ~ A to Z Indian Pooris

    Roat

    Roat ~ Sweet Flatbread from Uttarakhand

    Podpłomyki ~ Armenian Flatbread

    Most Popular Recipes

    Laffa Bread

    Laffa Bread ~ Israeli Flatbread

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake Recipe

    Eggless Apple Cinnamon Cake

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2020 Cooking 4 all Seasons