Urulaikizhangu Puli Thokku Recipe -South Indian Style Potatoes with Tamarind
Spice up your meals with our Urulaikizhangu Puli Thokku Recipe! This South Indian-style potatoes with tamarind dish combines tangy, spicy, and savory flavors for a mouthwatering experience. Perfect as a side or main course, it’s a must-try for any food lover!
Urulaikizhangu Puli Thokku Recipe (South Indian Style Potatoes with Tamarind) is a quick and easy to make. It is different from the other regular potato roast recipes. The addition of tamarind renders a beautiful flavour and taste to the potato dish. It is spicy and tangy, also it has no onion or garlic in it.
Serve the Urulaikizhangu Puli Thokku Recipe along with the steamed rice, Thakkali Vengayam Sambar recipe, Beets, Garlic, Lemon rasam, Carrots and Beans Poriyal and Papads as a part of your elaborate weekend brunch menu.
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10 M
20 M
30 M
4 Servings
Ingredients
- 500 grams Potatoes (Aloo) , boiled
- 2 tablespoons Tamarind Paste
- 1 teaspoon Red Chilli powder
- 2 teaspoons Sambar Powder
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Chana dal (Bengal Gram Dal)
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- 1 Dry Red Chillies , torn into small pieces
- 1 tablespoon Oil
- Salt , to taste
How to make Urulaikizhangu Puli Thokku Recipe -South Indian Style Potatoes with Tamarind
To begin making Urulaikizhangu Puli Thokku Recipe, wash and boil the potatoes using a pressure cooker for 2 whistles. The potatoes should be cooked yet firm.
Once cooked, peel the skin of the potatoes, cut it into cubes and keep aside.
Heat oil in a kadai on medium heat, add the mustard seeds and chana dal and let it crackle.
Add the asafoetida, curry leaves and dried red chilli and let it splutter.
Add the tamarind paste and the spice powders - red chilli, coriander and sambar powder.
Add a 1/4 cup of water and let the mixture boil for a few minutes until the raw smell of the tamarind goes away.
Once it comes to a paste consistency, add the boiled potatoes, season with salt and toss the potatoes well in the tamarind spice mix.
Let the Urulaikizhangu Puli Thokku simmer for 10 minutes until it becomes a little dry and turn off the heat. Check the taste and adjust the salt and chillies accordingly. Transfer the Urulaikizhangu Puli Thokku to a serving bowl.
Serve the Urulaikizhangu Puli Thokku Recipe along with steamed rice, Thakkali Vengayam Sambar recipe, Beets, Garlic, Lemon rasam, Carrots and Beans Poriyal and Papads as a part of your elaborate weekend brunch menu.
