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

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 cool

Add roasted ingredients in a mixer jar then coarsely grind

Soak tamarind for 15 min then squeeze & extract tamarind water

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

Add boiled potatoes

Add fenugreek powder mix well

Add tamarind extract, salt, let it boil & thickens

Now its ready

Add boiled rice, freshly ground powder & salt mix well

Perfectly textured rice, now cut off heat

Urulai kizhangu sadam is ready & serve hot