Potato Poriyal | Urulai kizhangu poriyal-How to make-Step by step photos

Cuisine Style: Tamil Nadu, India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Rice | Type: Poriyal, Side Dish

Ingredients

• Potato - 4 [boiled, cut into ½  inch cubes]
• Coconut Grated - ¼ cup
• Onion - 1[finely chopped]
• Curry Leaves - 1 spring
• Coriander leaves – 2 tbsp [ chopped]
• Green chilli - 1
• Garlic - 1 clove[chopped]
• Turmeric Powder - ¼  tsp
• Red chilli powder - ½  tsp
• Mustard seeds - ½  tsp
• Bengal gram - ½  tbsp
• Urad dal - ½  tbsp
• Oil - 2 tsp
• Salt to taste

Preparation

• Wash & peel off the potato skin then cut into cubes.
• Heat enough water in a broad pan add potato cubes, turmeric & red chilli powder boil till soft.
• Heat oil in a pan then add mustard seeds let it crackle
• Then add bengal gram, urad dal fry
• Add curry leaves, onion, garlic & green chilli saute.
• Add 1 tbsp grated coconut, sauté gently.
• Then add boiled potatoes sauté gently.
• Finally add grated coconut & coriander leaves mix well then cut off heat, serve hot.

How to make Potato poriyal-Step by step photos

Boil potatoes with turmeric & red chilli powder till soft

Perfectly boiled potatoes, now cut off heat

Add salt mix well

Heat oil add mustard, bengal gram, urad dal, & onion saute

Add curry leaves, garlic, green chilli saute

Add grated coconut saute

Add boiled potatoes saute

Finally add coconut, coriander leaves mix well & cut off heat

Urulai kizhangu poriyal is ready, serve with rice or chapatti

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