Urulai kilangu Kaarakuzhambu | Spicy South Indian Potato Kaarakuzhambu | Lunch Recipe

Urulai kilangu Kaarakuzhambu or Potato Kulambu is a delicious South Indian lunch recipe made with tender potatoes, tamarind, aromatic spices, and a flavourful tempering. This easy potato kaarakuzhambu recipe is spicy, tangy, and perfect with steamed rice, making it a comforting choice for a traditional lunch.  This Kuzhambu goes well with soft idlis, crispy dosas, upma and white rice. Kuzhambu with hot white rice served with any Papad or Kootu Varieties or Poriyal Varieties will be loved by people of all ages. 

You may also like: Kalyana veetu Sorakkai kootu,  Karuveppilai Thogayal, Kalyana veetu Avial, 

 

Ingredients for making Urulaikilangu Kara Kulambu

Potato - 3 nos.

Tamarind - lemon size

Turmeric Powder - a pinch

Sambar Powder - 1 tsp.

Red chilly powder - 1 tbsp.

Coriander Powder - 1 tbsp.

Onions - 1 no.

Tomato - 1 no.

Garlic - 10 pods

Curry Leaves - few

Gingely Oil - 2 tbsp

Thalipu Vengaya Vadagam - 1/2 tsp.

Mustard seeds - 1/2 tsp.

Fenugreek seeds - 1 tsp

Urad dal - 1 tsp.

Salt - as per taste

A sprig of curry leaves

To roast and grind

Black Pepper - 1 tbsp

Channa dal - 2 tbsp.

Fenugreek seeds - 1/2 tsp.

To Grind

Poppy seeds - 1 1/2 tbsp.

Grated Coconut - 2 tbsp.

How to Prepare Hotel Style Kara Kozhambu

1. Peel the outer skin of potato and cut them into desired sizes.

2. Heat a spoon of oil and fry all the ingredients given under "To grind" to a coarse mixture.

3. Cut the big onion and tomatoes into small pieces. 

4. Take a thick bottomed kadai, add oil and sauté mustard seeds, urad dal and fenugreek seeds.

5. Then add the curry leaves, garlic and onion fry well to a golden brown in colour.

6. Then add tomato slices sauté well for a minute in low flame.

7. Now add the urulaikizhangu pieces and fry well. Add little water along with turmeric powder, red chilly powder, coriander powder and allow to cook for 3 minutes.

8. Add the sambar powder, tamarind juice and add water and salt as per your requirement. Let the gravy boil for 5 to 10 minutes.

9. Now  add the ground coconut masala paste for Kara Kuzhambu recipe. Saute for 3 minutes

Now the tasty Potato Kara Kuzhambu is ready to taste.

Serving suggestion

Serve hot with steamed rice, appalam, potato fry, cabbage poriyal, or beans poriyal.

Tips

Gingelly oil gives the kara kulambu an authentic flavour.

Do not overcook the potatoes, or they may break apart in the gravy.

The flavour improves after resting for a few hours.