Kalyana Veetu Urulai Pattani Varuval is a beloved South Indian lunch side dish often served at traditional Tamil wedding feasts. The name itself translates to “wedding-style potato and peas roast,” reflecting its rich, festive flavors and aromatic seasoning. This dish combines soft, golden-roasted potatoes and tender green peas with a blend of traditional spices, creating a perfect balance of heat, aroma, and texture. The slow roasting process enhances the flavor, giving it that signature “kalyana veetu” (wedding house) taste that’s both comforting and indulgent. Served alongside sambar rice, rasam rice, or curd rice, this varuval adds a touch of celebration to any meal, bringing the warmth and nostalgia of Tamil wedding feasts to your dining table.
Serve Urulai Kizhangu Pattani Varuval with any of the below Recipes
Kalyana Veetu Sorakkai Kootu
Poondu Milagu Sadam
Thakkali sadam
Milagai Killi Sambar
Ingredients to make Urulai Kizhangu Pattani Varuval
Potatoes – 1/2 kg
Oil - 2 tbsps
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Onions – 2nos.
Garlic – A handful
Turmeric powder-1/4 tsp
Water - 2 tbsps
Salt-to taste
Red chili powder - 1 1/2 tsp
Coriander powder - 2 tsp.
Curry leaves – A sprig
Few Coriander leaves
Salt as needed
Method to make Urulai Kizhangu Pattani Varuval
1. Cook Potatoes in a pressure cooker for 2 to 3 whistles.2. Peel the skin and cut them into small cubes.
3. Heat oil in a pan, splutter mustard seeds, urad dal, asafoetida and curry leaves. Add the finely chopped onions and crushed ginger and garlic, saute well.
6. Once the peas are cooked add the cubed potatoes and fry them till it gets roasted well by keeping in a medium flame.
Garnish with coriander leaves and serve hot with rice and sambhar or Rasam or any Rice Varieties.
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