Potato pepper fry, spicy urulai milagu piratal recipe – Potatoes cooked with aromatic spices, can be served with rice or roti too. Potato pepper fry recipe with full video and step by step pictures.
We usually make potato curry | potato fry by adding sambar podi or red chili powder. Also we make potato podimas by green chilis for spiciness. Potato is one dish which is universally liked by all. Be it a South Indian dish or North Indian dish, potato goes well with that.
I attended a cookery demo session by Chef Damu in Singapore few years back. We learnt 5 recipes in that session. This potato milagu piratal was one among them. Actually for vegetarians it was replaced by potato. He added few spices like cloves, cardamom to this but I altered it as per our family’s taste.
The recipe is originally made using chettinad masala. So we can call this as chettinad style potato curry. I am adding only pepper, jeera and fennel seeds for this potato pepper curry.
Also check out
- Potato kara curry
- Potato podimas
- Madurai urulai pottalam
- Baby potato fry
- Cauliflower pepper fry
- Mushroom pepper fry
Potato pepper fry
Potato pepper fry recipe
Ingredients
- 2 potatoes
- 1 tbsp oil
- ½ tsp mustard oil
- Few curry leaves
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- ½ tbsp pepper powder
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- Salt as needed
Instructions
- Pressure cook the potatoes and cut them into cubes.
- In a mortar and pestle add the pepper, cumin seeds, and fennel seeds.
- Crush this into a powder.
- Alternatively you can pulse this in a mixie too.
- In a pan add oil, mustard seeds, and curry leaves.
- Once the mustard splutters add the finely chopped onion.
- Add turmeric powder, salt, and red chili powder.
- Now add the freshly ground pepper masala powder.
- I first added 1 tbsp of it then added the remaining too.
- Mix well.
- Let this cook on medium-low flame for 10-12 minutes.
- Keep stirring in between.
- Once the bottom portion gets roasted, switch off the flame.
- Serve potato pepper fry with hot rasam rice or sambar sadam.
- It goes well with curd rice too.
Notes
- Pressure cook the potatoes and cut them into cubes.
- In a mortar and pestle add the pepper, cumin seeds, and fennel seeds.
- Crush this into a powder.
- Alternatively, you can pulse this in a mixie too.
- In a pan add oil, mustard seeds, and curry leaves.
- Once the mustard splutters add the finely chopped onion.
- Saute till translucent.
- Now add the ginger-garlic paste and cook till the raw smell goes off.
- Add turmeric powder, salt, and red chili powder.
- Now add the freshly ground pepper masala powder.
- I first added 1 tbsp of it then added the remaining later.
- Mix well.
- Let this cook on medium-low flame for 10-12 minutes.
- Keep stirring in between.
- Once the bottom portion gets roasted, switch off the flame.
- Serve potato pepper fry with hot rasam rice or sambar sadam.
- It goes well with curd rice too.
