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A classic South Indian comfort food, this Urulai Kizhangu Varuval features potatoes boiled to perfection, then pan-roasted with a fragrant tempering of mustard seeds, dal, and curry leaves. Coated in a spicy blend of sambar and chili powder, each cube develops a delightfully crispy exterior while remaining soft inside. It's the perfect, easy-to-make side dish for sambar, rasam, or curd rice.
Boil and Prepare the Potatoes
Prepare the Tempering (Tadka)
Sauté Aromatics and Spices
A classic South Indian comfort food, this Urulai Kizhangu Varuval features potatoes boiled to perfection, then pan-roasted with a fragrant tempering of mustard seeds, dal, and curry leaves. Coated in a spicy blend of sambar and chili powder, each cube develops a delightfully crispy exterior while remaining soft inside. It's the perfect, easy-to-make side dish for sambar, rasam, or curd rice.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 210.5 calories per serving with 3.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Roast the Potatoes to Perfection
Garnish and Serve
Use baby potatoes instead of regular potatoes. Boil them whole, then halve them before roasting for a different texture and appearance.
Add 4-5 cloves of crushed garlic along with the onions for a pungent, garlicky flavor.
For a different flavor profile, substitute sambar powder with 1/2 teaspoon of garam masala and 1/2 teaspoon of coriander powder.
For a simpler, traditional version often made for religious occasions, you can omit the onion entirely. The dish will still be delicious.
Potatoes are rich in complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
The inclusion of turmeric provides curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects, which can help combat cellular damage.
Spices like asafoetida (hing) and curry leaves are traditionally used in Indian cooking to aid digestion, reduce bloating, and improve overall gut health.
One serving (about 1 cup or 135g) contains approximately 210-240 calories, primarily from the carbohydrates in potatoes and the fat from the oil.
It can be part of a balanced meal. Potatoes provide energy and potassium, while spices like turmeric offer anti-inflammatory benefits. However, it is pan-fried, so it should be consumed in moderation, especially if you are monitoring your calorie or fat intake.
This usually happens if the potatoes are over-boiled. Cook them only until they are fork-tender but still hold their shape. Allowing them to cool completely before cubing and frying also helps them stay intact.
Yes. After boiling and coating the potatoes with the sautéed onion-spice mixture, transfer them to an air fryer. Cook at 190°C (375°F) for 10-15 minutes, shaking the basket halfway through, until crispy.
Waxy potatoes like Yukon Gold or red potatoes are excellent choices as they hold their shape well after boiling. Starchy potatoes like Russets can also be used, but be extra careful not to overcook them.
This dish is a classic side for South Indian meals. It pairs perfectly with Sambar rice, Rasam rice, Lemon rice, and especially Curd rice (Thayir Sadam), where its spicy crispiness contrasts beautifully with the cool yogurt.
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