Tag Archives: urulaikilangu poriyal

Aloo Palak Stir-Fry

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Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.

Crispy Potato Fry

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This is an authentic dish of tamilian, I prepare this every now and then. I love this dish a lot, not only me most of them love this dish a lot and also this goes out well with any vegetarian dish. Many of us expect a spiced and crispy potato in this dish, but most of them say that the potatoes become soft. I do the same below given procedure so that the potato comes out crispy and the oil gets separates at the final stage.

Crispy Potato Fry / Potato Fry

Crispy Potato Fry / Potato Fry

Ingredients:

  • Potato – ½ Kg
  • Chili powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Curry leaves – a string
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Peel and chop the potatoes into cubes (small pieces). Soak them in water, so that the potatoes never darken in color.
  • Heat oil in a non-stick kadai, add mustard, black gram and curry leaves, wait till it crackles.
  • Add the potato pieces along with chili powder, turmeric powder and Cook till they are half done.
  • Stir once in a while, else it would be burnt.
  • When it’s ¾ th done, add in the salt and cook till the potatoes are perfectly done.

Serve hot. This goes out well with all variety rice, rasam rice and curd rice.

Note:

  • Do not add salt before the potatoes are half done, because the potato pieces would become soft and you miss the crispy texture.
  • You can also increase the qauntity of Split Blackgram to 1 tsp, it would add crunchiness to the dish.