Potato poriyal recipe with step by step pictures and video is an easy to make dish that is served with plain rice and mixed dal. Quick to put together and great to taste, this will soon become your family favorite.
Everyone loves the potato. There is certainly something about this vegetable that gets relished in all forms. Imagine a world without potato. No matter what is the cuisine, country, or habits, this is one vegetable that is loved by all. It has a universal appeal.
This potato poriyal recipe is a pretty famous recipe of South India. Urulai Kizhangu Poriyal is nothing but Potato poriyal in Tamil. You will find it served at most of the South Indian homes and restaurants.
Making potato without making them sticky.
The key tip for making the potato poriyal without turning them soggy or sticky is to add just sufficient water. If you add too much water, they will turn soggy. Always cook on low to medium heat with the lid covered. That would make the potato get cooked on it’s own steam.
Ingredients used for making the potato poriyal recipe
This dish requires very less ingredients. As with the vazhakkai poriyal, this recipe calls for tempering too. The basix ingredients that we use for tempering are used like the mustard seeds, cumin seeds, urad dal, curry leaves, garlic and onion. Then we just need the other basic spices like the turmeric powder and red chili powder.
The urulai kizhangu poriyal can be made with ingredients right in your kitchen.
How to make the potato poriyal
The process of making this dish is pretty easy too. Just prepare the tempering and add the potato pieces to it. Cook on low to medium heat till the potato is done. Finally, add the red chili powder to finish it off. It is a very simple process and anyone can make it. No special cooking skills are required for making this easy recipe.
Pro Tipe / Important things to remember while making this dish
- Always put the potatoes in water immediately after cutting. This will prevent the potatoes from turning brown.
- Do not cook on high heat. This will dry up the water and burn your poriyal.
- Cook covered on low to medium heat. Cooking on steam will make tastier.
- Cooking time will vary according to the quality of your potatoes. Starchy and non-starchy and the region where it is sourced from will all have varying cooking times. So use your best judgment.
- Try tasting a potato after it gets cooked. If it is not done then sprinkle some water and cook further till done.
Step by step pictorial of making the potato poriyal recipe
- Heat oil in a pan and add the mustard seeds, cumin seeds, urad dal, curry leaves and garlic. Once they tempering is cooked, add the onion.
- Fry the onion till it is lightly brown in color. This shouldn’t take long.
- Once the onions are fried, add the potato, turmeric powder and salt.
- Mix well to coat it fully. Add little water. Do not add too much water as the potatoes might turn soggy. We do not want that happening. Just add enough water to cook through the potatoes.
- Cook covered till potatoes are done on low to medium heat. Cooking on high heat will make the water dry up faster and the potatoes might get burnt. If you cook covered on low heat, the steam will help cook the potatoes evenly. Stir occasionally.
- When the potatoes are cooked, add the red chili powder at this stage.
- Mix thoroughly. Serve hot with rice or roti.
You can serve this with roti for breakfast or with rice for lunch or dinner.
So let’s get started with our urulai kizhangu recipe
Potato Poriyal Recipe
- 3 potatoes cut into small pieces
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- few curry leaves
- 1 teaspoon urad dal
- 3-4 garlic cloves
- 1 onion sliced
- 1/2 teaspoon turmeric powder
- 1/2 tsp salt or to taste
- 1 tsp red chili powder
- Heat oil in a pan and add mustard seeds.
- When the mustard seeds, add the cumin, garlic, curry leaves and urad dal.
- Fry for a minute, add the onion.
- Fry the onions till brown, add the salt and turmeric.
- Add potatoes, mix well. Add little water.
- Cook covered on low heat till the potatoes are done.
- Finally, add the red chili powder and mix well. Serve hot.
- Place the diced potatoes immediately in the water after cutting to prevent them from turning brown.
- Do not cook on high heat to prevent burning.
- Cooking covered on low to medium heat will spread the heat evenly and make it tastier.
Signing off until next time,
This recipe was originally published in March 2015. Step by step photos and video have been added. The recipe has been made printable in October 2018.
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