Urulaikizhangu-Bonda

#UrulaikizhanguBonda [ #PotatoBonda ] : First stuffing has to be prepared. Then it is coated with a specially prepared batter and fried in hot oil. To prepare the stuffing sauteed onion, other vegetables like capsicum, carrot, some green leafy vegetables along with salt, chilly powder & other condiments are combined together with boiled #Potato. The batter is prepared just like bajji batter.
Now over to the preparation.

Ingredients for stuffing :
2 medium size	Potato
1 big size	Onion, chop nicely
2	Green chilly, chop nicely [ optional ]
1/2	Capsicum, chop nicely [ optional ]
2 Tbsp	Carrot grated
8 - 10	Curry leaves
4 Tsp	Coriander leaves finely chopped
1/4 Cup	Fenugreek leaves finely chopped
tempering for stuffing :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Oil
Powders for stuffing :
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Cumin powder
1/4 Tsp	Asafoetida powder
1/8 Tsp	Turmeric powder
1 Tsp	Salt [ adjust ]
Ingredients for batter :
1/2 Cup	Besan [ Gram flour ]
2 Tsp	Rice flour
1/4 Tsp	Red chilly powder
1/8 Tsp	Turmeric powder
1/2 Tsp	salt [ adjust ]
A pinch	Cooking soda
1 1/2 cup	Oil for frying

Method :

Wash potato thoroughly and pressure cook for 4 to 5 whistles.

Take out after the cooker ran out of steam.

Peel and keep aside.

Heat a kadai with a tsp of oil on a stove over medium flame.
Once oil becomes hot crackle mustard and cumin seeds.
Then add asafoetida powder, torn curry leaves and chopped green chilly.
Saute for a minute and then add onion.
Saute until onion becomes transparent and then add capsicum.
Saute for a minute and then turn off the stove.
Now add all the powders to the boiled potato and mash with a potato masher.
Then add sauteed ingredients, chopped coriander leaves, chopped fenugreek leaves and combine together well.
Then make small small balls and keep aside.

Take oil in a kadai and heat on a stove over medium flame.
Mix all the ingredients needed to make batter except cooking soda just the same way as you do for bajji.
Finally add cooking soda and mix well.
Once the oil starts fuming dip the ball in the batter and coat well on all sides.
Slowly drop into the oil one by one.
Keep stirring and fry them until golden color.
Once done drain the oil and transfer into a serving bowl lined with tissue paper.

Enjoy with a hot cup of tea/coffee.

Other snacks you might like to try

Bajji

Vazhaipoo fingers

Medhu vadai

Keerai vadai

Green gram vadai

Great ideas for tasty tasty Tiffins

Tiffin Recipes

For other dishes

Recipe Index

Potato Sambar

#PotatoSambar #UrulaikizhanguSambar : #Sambar is the main course of Tamilian lunch. It is prepared with thuvar dhal, tamarind juice and vegetables. It is mixed with white rice and taken along with a curry and koottu. Sambar can be prepared with almost all vegetables but some are specially suitable for it. One such vegetable is murungaikai ( drum stick ) and other vegetables are kataharikkai ( brinjal ), mullangi ( radish ), vendaikai ( ladies finger ), chow chow, pumpkin.
When all these sambar vegetables are not available at home [ or even otherwise ] then sambar can be prepared with potato. Potato also gives a unique taste to sambar.
Here let me give recipe for Potato sambar and the quantity is enough for 3 to 4 people.

Ingredients :
Cooked thuvar dhal                         : 3 tblsp
Tamarind                                        : 1 small nellikkai ( amla ) size
Potato medium size                        : 2 or 3,
Carrot                                            : 1/2 of small size ( optional )
Tomato                                          : 1 [ optional ]
Murungai keerai
( drumstick leaves )                        : small amount ( optional )
Small onion                                     : 6 to 8
Green chilly                                     : 2
Curry leaves                                    : 8 to 10
Coriander leaves                               : small amount to garnish
sambar powder                               : 2 tsp ( adjust )
Coriander powder                            : 1 tsp
Turmeric powder                              : a pinch
Salt                                                 : 2 tsp ( adjust )
Mustard seeds                                  : 1/2 tsp
Asafoetida                                        : 1/4 tsp
Oil                                                   : 1 tsp

Method :
Soak tamarind in hot water.

Wash potato thoroughly to remove mud over the skin.
Then cut into 1 inch cubes with skin.
Peel off onions and split green chilly lengthwise.

Cut tomato into eight equal pieces.
Wash curry leaves, coriander leaves and pat dry with a clean cloth.

Take cooked dhal in a small cooker / pressure pan and mash with a ladle or potato masher adding one cup of water.
Add turmeric powder, sambar powder , coriander powder and keep on slow flame.
Add potato pieces also.

Keep a kadai with a tsp of oil on another burner.
First splutter mustard seeds then add asafoetida, curry leaves, split green chilly and finally onion in the order. Saute till you get nice aroma of onions.

Transfer into boiling sambar.
If tomato, murungai keerai and carrot are taken then add at this stage.

Now squeeze tamarind with 3/4 cup of water and strain the juice into cooker.

Add salt and close cooker with weight on.
Allow it to cook for one whistle.

Open after the steam subsides and if needed switch on the stove and allow to boil for 3 minutes.
Now sambar is ready.

Transfer into a serving bowl.
Garnish with coriander leaves.

Take hot white rice in a plate and add ladle full of sambar.
Add few drops of ghee or gingelly oil.
Mix well and enjoy with any stir fry/curry of your choice.

Other Sambar varieties

Drumstick Brinjal Sambar

Onion Sambar

Potato Idly Sambar

You might like to try

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

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Urulaikizhangu Podimaas - Potato Curry

#UrulaikizhanguPodimaas #PotatoCurry : #Potato is consumed all over the world in different ways such as chips, mashed potato, curries etc.,...
Potato podimas is a simple dry curry which goes well with any mixed rice, sambar rice, rasam rice and even with curd rice. This preparation is liked by both elders and children.

Ingredients :
Potato                                     : 1/4 kg
Onion                                       : 1 medium size
Green chilly                              : 3
Curry leaves                             : 10 to 12
Coriander leaves chopped        : 3 tblsp
Turmeric powder                      : a pinch
Mustard seeds                          : 1/2 tsp
Urad dhal                                  : 1 tsp
Oil                                             : 2 tsp
Salt                                            : 1/2 tsp ( adjust )
Capsicum thin long strips            : 1/4 cup ( optional )
Carrot grated                             : 1 or 2 Tbsp ( optional )

Method :
Wash potato thoroughly and cut each potato into 2 halves.

Add 1/2 cup of water and salt in a pressure cooker.
Place cut potato pieces in cooker and boil for 3 whistles.

Take out the potatoes when the steam completely comes down.
Now peel off the skin and keep aside.

Keep a kadai with oil on slow flame.

Splutter mustard seeds and then add urad dhal.

When dhal turns golden brown add thinly chopped green chillies, curry leaves and turmeric powder.

Saute for few seconds.

Now add thinly sliced onions and enough salt.

Saute well till the aroma comes out.

Break boiled potato with hands and then add. 

Mix well and keep stirring till all ingredients blend together.

Transfer into a serving bowl.

A very good side dish for all types of mixed rice, sambar mixed with white rice, 

white rice with rasam, curd rice, dosai, chappathy, and poori.






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Curry Index

Variety of Dishes for Lunch

Recipe Index

Urulaikizhangu Kuruma - Potato Kuruma

#Kuruma [ or #Kurma ] is a very good side dish for chappathy, poori, biriyani, and pulav.
This kuruma is white in color mainly because of coconut masala with green chillies.
Only green chillies are used to give spicy taste to the kuruma.
To make it more spicy add enough chillies while grinding masala itself.
The aroma of cumin seeds and green chilly give it a distinct taste.

Ingredients :

Potato                                   : 3 medium size
Onion sliced                           : 1 small size

oil                                          : 1/2 tsp

For masala :

Coconut                                  : 4 tsp
Green chilly                             : 2 ( adjust )
Cumin seeds                            : 1 tsp
Coriander seeds                       : 1/4 tsp
Cashew nuts                             : 3
Cardamom                                : 2
Clove                                        : 2
Khus khus                                 : 1/2 tsp
Onion sliced                               : 1 small size
                         OR
Small onion                                : 7
Garlic                                        : 2 cloves

For tempering :
Cumin seeds                              : 1/2 tsp

For garnishing :
Coriander leaves chopped         : 3 tsp

Method :
Wash potato thoroughly and halve each potato.

Add 1/2 cup of water and salt in a pressure cooker.
Place potato pieces in cooker and boil for 3 whistles.
Take out the potatoes when the steam has completely come down.
Now peel off the skin and keep aside.
Grind above given ingredients for masala into a smooth paste.
Keep aside.
keep a kadai on slow flame and add oil.
Splutter cumin seeds and then add sliced onions.
Saute for few seconds till onions turn pink.
Break potato into pieces by hand and add.
Stir well with a ladle for few seconds.
Add masala and salt.
Stir for few seconds and add 11/2 cup of water.
Let it simmer for 10 minutes till the raw smell goes off and all blend together.


Transfer into a serving bowl.
Garnish with coriander leaves.

This kuruma is too good with poori and also goes well with Idly and Dosai.

It can also be served with biriyani and pulav.



Other side dish recipes you might like to try

Indian cheese [ Paneer ]

vegetable kurma

cauliflower tomato kurma

bhindi masala curry

karamani [ cowpea ] curry

For other variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Varieties