Wash and soak the tamarind in water. Once it is soft extract the pulp. The extract should be thick.

Peel the potatoes and chop into chunks. Make a marinade of tamarind, chili powder, coriander powder, salt and turmeric. Keep it aside for 10 minutes. Then pressure cook till the potatoes are soft.

Heat a pan with oil. Add the seasoning. Once they splutter, then add the onion juliennes along with the green chilies and sauté well till the onions are brown. Then stir in the cooked potatoes along with the masala. Mix well. Cook on high for 2 mins. Simmer for 5 - 10 mins till the curry is thick.

This can be made dry also by roasting it well, but little gravy makes a great combo with Lemon Rice.

Soak rice for 10 mins and pressure cook the rice with 2 cups of water. Once the rice is done, transfer to a bowl and let it cool. Sprinkle about 1/2 tsp of oil over the rice to make the grains separate.

Extract the juice from the lemon.

Heat oil in pan, add all seasoning items, fry till they are light brown in colour. Add the Lemon juice and Turmeric. Add salt and cook till the raw smell leaves.

When done, add the masala over the rice and mix well. Adjust the sourness according to your taste.

Serve with Urulai Puli and enjoy!