Recipe of Quick Uruzhai Vathakkal - Potato Masala Fry
Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Easiest Way to Make Speedy Uruzhai Vathakkal - Potato Masala Fry. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Uruzhai Vathakkal - Potato Masala Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Uruzhai Vathakkal - Potato Masala Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Uruzhai Vathakkal - Potato Masala Fry is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Uruzhai Vathakkal - Potato Masala Fry estimated approx 20 mins.
To begin with this particular recipe, we must prepare a few components. You can have Uruzhai Vathakkal - Potato Masala Fry using 9 ingredients and 12 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Uruzhai Vathakkal - Potato Masala Fry:
- 15 Baby Potatoes
- 1/4 tbsp Turmeric powder
- Salt
- 5 Red Chilli
- 1 tbsp Cumin
- 1 tbsp Mustard
- 1 pinch Asafoetida
- 1/4 tbsp Chilli Powder
- 10 Curry Leaves
Instructions to make Uruzhai Vathakkal - Potato Masala Fry
- Peel baby potatoes and keep it aside
- Take water in a tawa and boil it until you see bubbles in bottom of tawa
- Put the peeled potatoes in boiling water. Add turmeric and salt to boiling water and boil for 5 minutes
- Strain the water and leave the potatoes aside
- Take a frying pan and pour oil to level where the potatoes can be half submerged
- Heat up oil, once it is hot add red chili to the oil. Make sure red chilies are broken into pieces. Add one tablespoon of cumin leaves and mustard seeds as needed
- Add potatoes to the hot oil. Shallow fry potatoes until the top layer turns light brown. Fry it for 10 minutes
- Strain the oil completely.
- Make sure to use a fine strainer so that the residue and potatoes remains. Residue retains the taste.
- Transfer the potatoes along with the residue into a pan. Add curry leaves. Add Kashmiri Chilli powder for spice and color. Add a pinch of turmeric powder. Add salt as needed. Toss it nicely for 3 to 4 minutes until the curry leaves turn light brown.
- Now transfer that to a bowl and "Uruzhai vathakkal" is ready to serve and eat.
- This can be served with rasam rice or curd rice or even as snacks
While that is by no means the end all be all guide to cooking easy and quick lunches it's very good food for thought. The stark reality is that will get your creative juices flowing so you may prepare excellent lunches for your family without needing to complete too horribly much heavy cooking at the approach.
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