Urulaikizhangu Podi Poriyal Recipe (Spicy Potato Sabzi from Tamil Nadu)
Introduction
Embark on a delightful culinary journey to the vibrant kitchens of Tamil Nadu with this irresistible Urulaikizhangu Podi Poriyal, also known as Spicy Potato Sabzi. This traditional dish showcases the humble potato, transformed into a flavorful and aromatic delight through a blend of spices and lentils, making it a perfect accompaniment to steaming rice or warm parathas. The delightful crunch of roasted lentils combined with the spices brings a unique texture and depth of flavor to the table, ensuring that each bite is a celebration of authentic Tamil Nadu cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) – boiled with skin | 2 medium-sized (ensure not overcooked) |
| Sesame (Gingelly) Oil | 1 teaspoon |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Dry Red Chillies | 6 (adjust according to taste) |
| Chana dal (Bengal Gram Dal) | 2 tablespoons |
| White Urad Dal (Split) | 2 tablespoons |
| Arhar dal (Split Toor Dal) | 1 tablespoon |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 150 |
| Protein | 5g |
| Carbohydrates | 25g |
| Dietary Fiber | 4g |
| Total Fat | 6g |
| Saturated Fat | 1g |
Preparation Details
| Detail | Information |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
| Cuisine | Tamil Nadu |
| Course | Lunch |
| Diet | Vegetarian |
Instructions
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Prepare the Potatoes: Begin by peeling the boiled potatoes and then grating them into a fine texture, ensuring they maintain some firmness for added texture in the dish.
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Roast the Lentils and Spices: In a medium-sized pan, heat 1 tablespoon of sesame oil over medium heat. Add the chana dal, white urad dal, and arhar dal, along with the dry red chillies. Sauté these ingredients until the lentils turn golden brown and the chillies release their enticing aroma, which should take about 4-5 minutes.
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Grind the Mixture: Once roasted, switch off the heat and allow the mixture to cool slightly. Transfer it to a spice grinder, add a pinch of asafoetida and salt, and grind to a fine powder. The resulting spice mix should be aromatic and slightly coarse.
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Combine with Grated Potatoes: Place the same pan back on low heat and add the ground spice mixture. Stir gently to combine, then add the grated potatoes. Mix everything thoroughly, ensuring the potatoes are evenly coated with the spice mix.
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Finishing Touches: Drizzle 1 teaspoon of sesame oil along the sides of the pan. Continue to stir gently and allow the mixture to cook for another 2 minutes on low flame, letting the flavors meld beautifully.
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Serve: Once cooked, switch off the heat and serve your Urulaikizhangu Podi Poriyal hot alongside steaming rice and a dollop of ghee for an authentic experience. Alternatively, this delicious dish pairs wonderfully with whole wheat lachha parathas, offering a delightful contrast in textures.
Conclusion
This Urulaikizhangu Podi Poriyal is not just a dish; it’s an embodiment of the rich culinary traditions of Tamil Nadu, showcasing the harmony of spices, textures, and flavors. Whether enjoyed as part of a lavish meal or a simple family lunch, this spicy potato sabzi is bound to become a cherished favorite in your home. Prepare to be delighted by the vibrant flavors that this dish brings to your table, celebrating the love of cooking and sharing good food with loved ones.
