Potato Fry|Urulai Varuval|Easy Sidedish recipe

Potato Fry|Urulai Varuval - Full recipe with stepwise pictures. Potato Fry is the only recipe comes to our mind for lunch side dish. It can be made in many ways .One such method is roasting and grinding the masala for fry. This recipe is simple except the roasting and grinding process. But the taste will be extraordinary and you will love to make this fry often after trying this. Lets move on to the recipe.

Ingredients:

Potato - 5 (medium)
Onion - 2
Tomato - 2 (small)
Turmeric powder - 1/4 tsp
Salt
Oil

Roast & Grind:

Rice - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Fennel - 1 tsp
Red chilli -3
Coriander - 2 tsp
Mustard - 1/2 tsp
Toor dal - 1 tsp
Cloves - 2
Cardamom - 2
Cinnamon - 2"
Bay leaf - 1

Method:

1. Dry roast the ingredients given under "Roast & Grind" by adding 1/2 tsp of oil and grind after it comes to the room temperature
2. Heat a kadai and add oil, add the onions and saute it
3. Add the tomatoes and fry till it turns mushy
4. Add the ginger garlic paste saute it for 3 mins
5. Add turmeric powder, salt, grounded masala (2 tbsp) ,sambar powder and saute it.Add a cup of water and add the potatoes, cover and cook until the potato boils and it becomes a thick gravy
6. Once it is done add curry leaves and switch it off

Recipe with Stepwise Pictures:

Ingredients for dry roast

Dry roast the ingredients given under "Roast & Grind" by adding 1/2 tsp of oil.

grind after it comes to the room temperature

Heat a kadai and add oil, add the onions and saute it

 Add the tomatoes and fry till it turns mushy

Add the ginger garlic paste saute it for 3 mins

Add turmeric powder, salt, grounded masala (2 tbsp) ,sambar powder and saute it.Add a cup of water and add the potatoes

.cover and cook until the potato boils and it becomes a thick gravy

Once it is done add curry leaves and switch it off

Notes:

• You can use kuzhambu milagai thool ( used in making kaarakuzhambu) instead of sambar powder
• Cook in medium flame
• Use the grounded masala powder according to your taste, no need to add the whole masala, you can store the remaining masala in the refrigirator ( approx. a week) for later use