Baby potatoes or Kutti Urulais are rich in carbohydrates and are tasty than the grown ones. These baby potatoes are removed from the soil very early, i.e., before they are fully grown. This kutti urulai kari attracts all your family members because of its spicy taste, aroma and small size. Good side dish for Rotis and Rice recipes.
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Ingredients to make Kutti Urulai Kari or Spicy baby potatoes
Baby potatoes – 1/2 kg
Oil - 2 tbsps
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Small Onions – 10 nos.
Garlic – 1 to 2 pods(finely chopped)
Fenugreek seeds – 1 tsp
Cumin seeds - 1 tsp
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
To Season:
1 1/2 tbsp – Oil
1/4 tsp – Mustard seeds
1/4 tsp – urad dal
A sprig of curry leaves
1 pinch – Asafoetida
Method to make Kutti Urulai Kari Spicy baby potatoes
1. Cook baby potatoes in a pressure cooker for 2 whistles.2. Peel the skin and cut them into 2 pieces.
3. Fry and grind the fenugreek seeds, cumin seeds, red chili powder, turmeric powder, coriander powder along with required amount of salt in a mixie to a coarse paste.
4. Now coat this mixture with boiled baby potatoes and allow to stand for 10 minutes.
5. Heat oil in a pan, splutter mustard seeds, urad dal, asafoetida and curry leaves. Add the finely chopped onions and garlic, saute well and then add the baby potatoes.
6. Fry them till it gets roasted well by keeping in a medium flame.
Garnish with coriander leaves and serve hot with Rotis or any Rice Varieties.
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