Urulaikizhangu Varuval

Whenever I choose to cook something traditional (well ‘traditional’ is a very fragile term)! Anyway…whenever, I fix my childhood comfort meals, the cooking experiment turns out good! Then, I just can’t stop talking ‘…my Mom is the best’. I bet everyone’s mother are!

I wonder, what is that…I exactly do for the grand success of these sort of simple recipes. Maybe very few ingredients play the magic? Or its the psychology…just my olden days memoirs fill the the plate? Whatever, here you go…yet another dish from my kitchen to yours:)

Ingredients:

Baby potatoes – 10-12
Garlic 10 cloves, with skin crushed
Curry leaves few
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/2 spoon
Sesame oil few spoons
Mustard 1/4 spoon
Cumin 1/4 spoon
Asafoetida 1 pinch.

Method:

Cook the potatoes in boiling water, briefly. Yes, briefly and peel the skin and discard.

In a wide wok, heat oil. Add the tempering spices and followed by garlic and potatoes. Stir-fry over high until oil coats to all the sides.

Now, toss the salt, turmeric and chili powders to the same. Cover and cook briefly.

Remove the lid and add tamarind paste…stir-fry over high heat, until they are roasted and aromatic.

Serve warm as a side dish to regular South Indian meals.