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A classic South Indian potato fry that's spicy, savory, and incredibly comforting. Cubed potatoes are tossed in a fragrant tempering of spices, making it the perfect side for sambar or rasam rice.
Boil and Prepare Potatoes
Prepare the Tempering (Tadka)
Sauté Onions and Potatoes
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A classic South Indian potato fry that's spicy, savory, and incredibly comforting. Cubed potatoes are tossed in a fragrant tempering of spices, making it the perfect side for sambar or rasam rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 218.9 calories per serving with 3.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add Spices and Roast
Garnish and Serve
Add 4-5 cloves of crushed garlic along with the onions for a pungent, aromatic flavor.
Add 1 teaspoon of fennel seeds (saunf) to the tempering and 1 teaspoon of freshly ground black pepper along with the other spice powders for a classic Chettinad flavor profile.
Garnish with 2 tablespoons of freshly grated coconut at the end for a milder, sweeter taste and added texture.
Use whole or halved baby potatoes instead of cubed regular potatoes. Boil them until tender, then proceed with the recipe.
Potatoes are a rich source of complex carbohydrates, which provide a steady release of energy, making this dish a satisfying and fueling side.
The traditional spices used, such as hing (asafoetida), mustard seeds, and turmeric, are known in Ayurveda to have digestive properties that can help reduce gas and bloating.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Turmeric contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that help combat cellular damage in the body.
One serving of Urulai Kara Kari (approximately 1 cup or 165g) contains around 220-250 calories, primarily from the potatoes (carbohydrates) and oil (fats).
Urulai Kara Kari can be part of a healthy diet in moderation. Potatoes provide essential nutrients like potassium and Vitamin C. The spices used, like turmeric, have anti-inflammatory properties. However, it is a starchy, pan-fried dish, so portion control is recommended.
This usually happens if the potatoes are over-boiled. Boil them only until a fork can be inserted with slight resistance. They should be cooked but still firm. Using waxy potatoes instead of starchy ones also helps them hold their shape.
Yes, for a lower-oil version. After boiling and cubing the potatoes, toss them with the tempering, onions, and all the spice powders. Air fry at 190°C (375°F) for 15-20 minutes, shaking the basket halfway through, until crispy and golden.
It is a classic South Indian side dish that pairs perfectly with sambar rice, rasam rice, curd rice, or even as a filling for dosas and chapatis.
Absolutely. For a no-onion version, simply skip adding the onions in Step 3. The dish will still be delicious, with the flavor of the spices and potatoes being more prominent.