Potato rice | Urulai kizhangu sadam-How to make-Step by step photos-Lunch box recipe


Potato rice


Cuisine Style: Tamil nadu, karnataka, South India | Preparation&Cooking Time: 10 minutes | To Serve: 2 | Take with: Appalam, | Type: Lunch, Medicinal


Ingredients

  • Rice – 2 cups [boiled]
  • Potato[Aloo, uruzhaikizhangu] – 2
  • Tamarind – 1 Goose berry size[Nellikkai]
  • Bengal gram- 2 tsp
  • Urad dal - 2 tsp
  • Mustard seeds - 2 tsp
  • Curry leaves – 1 spring
  • Salt to taste
  • Oil – 1 tbsp

For roasting & grinding ingredients

  • Bengal gram [channa dal, kadalai paruppu] - 1 tbsp
  • Urad Dal [Ulutham paruppu] - 1 tbsp
  • Coconut [Thengai] - 3 tbsp[Grated]
  • Coriander Seeds [Vara kothamalli] - 1 tbsp
  • Fenugreek Seeds [Vendhayam] -1 tbsp
  • Kashmiri Red Chillies - 4
  • Cloves - 2
  • Green cardamom [Elachi, yelakkai] - 2
  • Turmeric Powder [Manjal] – ¼ tsp pinch
  • Cinnamon [Pattai] – ½ Stick
  • Dry roast fenugreek seeds & grind to fine powder separately
  • Heat 1 tbsp oil in a pan, roast Bengal gram, urad dal, cloves, cinnamon stick, green cardamom, coriander seeds, dry red chilli & coconut then cool it & coarsely grind with ¼ tsp of turmeric powder.

Preparation Method

  • Soak tamarind in ¼ cup of water for 15 min. Then squeeze & extract water.
  • Wash & Peel off the potato skin then cut into cubes.
  • Boil potatoes with salt & turmeric added water.[Don’t over boil]
  • Heat oil in a pan, add mustard seeds & let it splutter.
  • Then add bengal gram, urad dal, & curry leaves fry.
  • Add boiled potatoes, & fenugreek powder sauté for a min.
  • Add tamarind extract, mix well, & let it boil then cook till thickens.
  • Then add boiled rice, salt & freshly ground powder mix well.
  • Once it ready cut off heat, serve hot with pickle or chips.

How to make Potato rice-Step by step photos

Roasting & grinding ingredients, dry roast & grind fenugreek separately, Heat oil in a pan then roast urad dal, bengal gram, coconut, red chilli, cloves, cardamom, cinnamon, & corainder & let ti coolroasting & grinding ingredients

Add roasted ingredients in a mixer jar then coarsely grindDry roast peppercorns

Soak tamarind for 15 min then squeeze & extract tamarind waterSoak tamarind for 15 min then squeeze & extract tamarind water

Heat oil, add mustard, bengal gram, urad dal & curry leaves sauteHeat oil, add mustard, bengal gram, urad dal & curry leaves saute

Add boiled potatoesAdd boiled potatoes

Add fenugreek powder mix wellAdd fenugreek powder mix well

Add tamarind extract, salt, let it boil & thickensAdd tamarind extract, let it boil & thickens

Now its readyNow its ready

Add boiled rice, freshly ground powder & salt mix wellAdd boiled rice, freshly ground powder & salt mix well

Perfectly textured rice, now cut off heatPerfectly textured rice, now cut off heat

Urulai kizhangu sadam is ready & serve hotUrulai kizhangu sadam is ready & serve hot


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