Urulai Kara Kari

Name: Urulai Kara Kari
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g potato (peeled and cut into medium cubes); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 0.5 tsp urad dal; 10 pcs curry leaves; 1 pcs onion (small, finely sliced); 4 pcs garlic (cloves, finely chopped); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 pinch black pepper (coarsely crushed); 0.5 tsp salt (for boiling water); 750 ml water (for boiling potatoes)

RATING

4.6/5(145)

TASTE SCORE

8/10

A Tamil-style potato fry with crisp edges, soft centers, and bold spice from chili, fennel, and curry leaves. It makes a comforting side for rasam rice, sambar, or curd rice without needing many ingredients.

PREP

15m

COOK

25m

SERVES

1 KATORI

180 cal

SERVINGS

METHOD · 6 STEPS

boil · ~17 min
Boil the potatoes until just tender.
1.Add potato cubes, water, and the salt for boiling water to a pot.
2.Bring to a boil over medium-high heat.
3.Cook until the potatoes are just tender but still hold their shape, 10 to 12 minutes.
4.Drain well and let the potatoes sit for 5 minutes so the surface dries slightly.
TIPDo not overcook the potatoes or they will break while frying.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fennel seeds, urad dal, and curry leaves.
4.Cook for 20 to 30 seconds until fragrant and the urad dal turns light golden.
TIPUse a wide pan so the potatoes get more contact with the surface and crisp better.
saute · ~4 min
Cook the onion and garlic.
1.Add the sliced onion and cook until soft, 2 to 3 minutes.
2.Add the chopped garlic and sauté until the raw smell fades, about 1 minute.
saute · ~1 min
Add the spices.
Lower the heat and add red chili powder, turmeric powder, black pepper, and the salt for the fry. Mix quickly so the spices bloom in the oil without burning.
TIPKeep the heat low at this stage or the chili powder can turn bitter.
fry · ~10 min
Fry the potatoes until crisp at the edges.
1.Add the boiled potatoes to the pan and toss gently to coat them well in the masala.
2.Spread them in an even layer.
3.Cook on medium heat, turning every 2 to 3 minutes, until the edges turn golden and slightly crisp, 8 to 10 minutes.
TIPTurn the potatoes gently with a flat spatula to keep the cubes from breaking.
serve
Serve the Urulai Kara Kari hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled potatoes very well and let them air-dry briefly so the masala clings and the edges crisp faster.
2
Cut the potato cubes evenly; mixed sizes will make some pieces mashy while others stay underdone.
3
Use a wide, heavy pan and avoid crowding, or the potatoes will steam instead of getting the classic kara kari crust.
4
After adding the potatoes, leave them undisturbed for a couple of minutes before turning so a golden layer can form.
5
Bloom the chili powder and turmeric on low heat only for a few seconds; burnt chili will make the fry taste harsh.
6
If making ahead, reheat in a skillet rather than the microwave to bring back the crisp edges.
7
For lunchbox packing, cool the fry for a few minutes before closing the box so trapped steam does not soften it.