Friday, May 23, 2008

Potato fry - Urulai kizhangu varuval


Potatoes - Urulai kizhangu - 4 nos. (Medium size)
Onion - Vengayam - 1 no. (Medium)
Tomatoe - Thakkali - 2 nos. (Medium)
Green peas - Pachai pattani - small quantity
Ginger - Inji - small quantity
Garlic - Poondu - 2 nos.
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 tea spoon
Chilli powder - Kaintha milagai - 1 table spoon
Coriander powder - dhani thul - 2 table spoons
Turmeric powder - Manjal thul - a pinch
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying


  1. Peel off the skin and boil potatoes and green peas in pressure cooker or microwave oven.
    Cut onions, tomatoes, ginger, garlic and keep other ingredients ready.
  2. Heat oil in a pan/kadai, splutter mustard, black gram dal, cumin seeds, asafoetida, onions followed by tomatoes, add chilli powder, coriander powder, turmeric powder and little salt. Mix the content well and allow it to fry. Now add boiled vegetables and green peas. Fry the contents well.

Potato fry is delicious and ready to be served. It can be served for 3 persons. It requires 20 minutes to cook.

Note: If the chilli powder is grinded along with coriander powder just add 2 table spoons.

Optional: Ingredients can be added or removed if desired.

What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease.

George Dennison Prentice

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