Potato Fry South Indian / Urulaikilangu Varuval

Potato Fry South Indian / Urulaikilangu Varuval

Recipe Details

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Ingredients

• Baby potatoes – 15
• Oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Split urad dal – 1 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – 1 tsp, or to taste

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Preparation

1. Cut the baby potatoes into small, evenly sized pieces so they cook at the same rate.

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Cooking Instructions

1. Heat the oil in a non-stick or heavy-bottomed pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the split urad dal and fry until it begins to turn lightly golden.
4. Add the chopped potatoes, red chili powder, coriander powder, and salt.
5. Mix well so the potatoes are evenly coated with the spices.
6. Cook over medium-low heat for about 10–15 minutes, stirring regularly, until the potatoes are fully cooked and tender.
7. If the potatoes begin to brown too quickly before cooking through, reduce the heat and continue cooking gently.
8. For crispier edges, increase the heat slightly toward the end and stir frequently for a few minutes.
9. Remove from the heat once the potatoes are tender inside and browned to your liking.

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Tips

Cut Evenly: Small, evenly sized potato pieces cook faster and more uniformly.

Cook on Medium-Low Heat: Avoid cooking over high heat from the beginning, as the outside may brown before the potatoes are tender inside.

For Softer Potatoes: Keep the heat low to medium-low and stir gently while cooking.

For Crispy Potatoes: Once the potatoes are cooked through, raise the heat slightly and fry for a few extra minutes, stirring frequently to prevent burning.

Serving Suggestion

Serve Potato Fry with curd rice, lemon rice, sambar rice, rasam rice, or any South Indian variety rice.