Urulaikizhangu Puli Thokku Recipe – South Indian Style Potatoes with Tamarind
Description:
Urulaikizhangu Puli Thokku, also known as South Indian Style Potatoes with Tamarind, is a flavorful and easy-to-make dish that offers a delightful twist to the typical potato roast. The key ingredient, tamarind, imparts a tangy, spicy flavor that enhances the earthy taste of the boiled potatoes, making this dish a perfect combination of heat and zest. Unlike most potato recipes, this one is made without onions or garlic, highlighting the authenticity and simplicity of South Indian cuisine. It is sure to become a favorite for any lunch or special meal!
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled | 500 grams |
| Tamarind Paste | 2 tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Sambar Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 2 teaspoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1/2 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 1, torn into small pieces |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
-
Boil the Potatoes:
- Start by washing the potatoes thoroughly. Use a pressure cooker to cook them with 2 whistles, ensuring they are cooked yet firm.
- Once cooked, peel the skin off the potatoes and cut them into bite-sized cubes. Set them aside for later use.
-
Temper the Spices:
- Heat 1 tablespoon of oil in a kadai (wok) over medium heat. Add the mustard seeds and chana dal. Allow them to crackle and splutter.
- Once the mustard seeds begin to pop, add a pinch of asafoetida (hing), curry leaves, and torn dry red chillies. Let them splutter for a few seconds to release their flavors.
-
Prepare the Tamarind Mixture:
- Add 2 tablespoons of tamarind paste into the pan and stir well. The tamarind’s tanginess will form the base of the dish.
- Add the red chilli powder, coriander powder, and sambar powder into the mixture. Stir to coat the tamarind paste with the spices.
- Pour in a quarter cup of water to help the spices blend together. Let the mixture simmer for a few minutes until the raw smell of tamarind disappears.
-
Combine Potatoes with Tamarind Spice Mix:
- Once the tamarind mixture thickens to a paste-like consistency, gently add the boiled and cubed potatoes to the pan.
- Stir the potatoes well to coat them with the tangy, spicy tamarind sauce. Season with salt to taste and toss everything together evenly.
-
Simmer the Thokku:
- Allow the Urulaikizhangu Puli Thokku to simmer for an additional 10 minutes. This will help the potatoes absorb the flavors and allow the mixture to become a little dry.
- Check for seasoning, and adjust the salt or spice levels according to your preference.
-
Serve:
- Transfer the Urulaikizhangu Puli Thokku to a serving bowl and serve hot.
- This tangy potato dish pairs wonderfully with steamed rice and complements other South Indian sides such as Thakkali Vengayam Sambar (Tomato and Onion Sambar), Beets stir-fry, Garlic Rasam, Carrots and Beans Poriyal, and crispy Papads. It makes for a satisfying and flavorful lunch or a special weekend brunch.
Enjoy this unique South Indian dish with its bold, tangy, and spicy notes that bring out the best in potatoes with the vibrant touch of tamarind!
