Urulaikizhangu Kara Kari(spicy potato fry)

To go with my cauliflower poricha kuzhambu, I made this spicy potato fry. Potatoes are a staple side in all Indian homes and each household has a different variation on preparing this fry. I usually go for cutting up raw potatoes and frying them with a little bit of spice, mostly bcoss its faster and easier to prepare. But, my mom mostly prepares potatoes this way, but cooking it first and then cutting it into pieces and frying it. I like this method, because when the boiled potatoes are fried, the creamy texture creates a masala of its own.


4 medium yukon gold potatoes boiled, peeled and cubed

1/2 medium red onion, chopped

4 cloves of garlic chopped

1 tsp red chilly powder

1/2 tsp turmeric powder

salt to taste

2 tbsp oil

1 tsp mustard seeds

1 tsp urad dal

curry leaves


Heat the oil in a pan over medium high heat. Add the mustard seeds and let it splutter. Add the urad dal and hen it turns brown add the curry leaves. Add the chopped red onion and garlic and fry well until it is carmelized and well browned. Add salt, turmeric powder and chilly powder. Fry until well incorporated. Now add the cubed potatoes and fry until the potatoes start to brown and the spices are well combined. Serve hot.

Verdict: The spicy potato fry tasted great in combination with the kuzhambu. More better with curd rice. The crispy onion and garlic added a good crunch with the creamy fried potatoes.

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  1. Felix

    Darn, I missed it by a day. Looks authentically southie…. Hope your husband enjoyed the hot lunch at home 🙂

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