Urulaikizhangu Puli Thokku Recipe (South Indian Style Potatoes with Tamarind)
Urulaikizhangu Puli Thokku is a delicious South Indian potato dish that combines the tangy goodness of tamarind with aromatic spices, resulting in a flavorful and satisfying recipe. Perfectly paired with steamed rice and traditional sides, this dish is an excellent addition to your lunch or brunch menu. The balance of tangy, spicy, and earthy flavors makes it a favorite in South Indian households.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 4 medium-sized |
| Tamarind paste | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| Chana dal (split chickpeas) | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 8-10 leaves |
| Dried red chilies | 2 |
| Red chili powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Sambar powder | 1 teaspoon |
| Water | 1/4 cup |
| Salt | To taste |
| Oil | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sodium | 240 mg |
Instructions
| Step | Instructions |
|---|---|
| 1 | Wash the potatoes thoroughly. Cook them in a pressure cooker for 2 whistles until they are tender but still firm. |
| 2 | Once cooked, let the potatoes cool. Peel the skin, cut them into bite-sized cubes, and set aside. |
| 3 | Heat oil in a medium-sized saucepan over medium heat. Add mustard seeds and chana dal. Allow them to crackle. |
| 4 | Add asafoetida, curry leaves, and dried red chilies. Stir until aromatic and the curry leaves splutter. |
| 5 | Add the tamarind paste, followed by red chili powder, coriander powder, and sambar powder. Mix well. |
| 6 | Pour 1/4 cup of water into the mixture. Bring it to a boil and let it simmer for a few minutes to eliminate the raw smell of tamarind. |
| 7 | Once the mixture thickens into a paste, add the boiled potato cubes. Season with salt and gently toss to coat the potatoes. |
| 8 | Reduce the flame and let the potato mixture simmer for about 10 minutes, stirring occasionally, until slightly dry. |
| 9 | Turn off the heat. Your Urulaikizhangu Puli Thokku is ready to serve! |
| 10 | Serve hot with steamed rice, a bowl of Thakkali Vengayam Sambar, Beets, Garlic, and Lemon Rasam, Carrots and Beans Poriyal, and crispy papads. |
Serving Suggestions
For an authentic South Indian experience, enjoy this dish as part of an elaborate weekend meal. Its tangy tamarind and vibrant spices pair beautifully with:
- Steamed Rice: Fluffy white rice serves as the perfect base for the flavorful thokku.
- Sambar: Try Thakkali Vengayam Sambar, a tomato-onion lentil curry, for a wholesome accompaniment.
- Rasam: Complement it with Beets, Garlic, and Lemon Rasam, a tangy and slightly sweet soup.
- Poriyal: Add a side of Carrots and Beans Poriyal, a simple vegetable stir-fry.
- Papads: Complete the meal with crunchy, roasted or fried papads.
This recipe is not just a treat for your palate but also a delightful way to explore the traditional flavors of South India. Prepare this flavorful dish for your family and watch it become an instant hit!
