When we saw the Web Series 'Queen' based on the life of late Tamil Nadu Chief Minister J. Jayalalitha, what caught along with the series was one recipe which came along a few times in the series. A Potato Curry which instantly caught my daughter's attention and there she wanted a similar-looking Potato Curry, I can say similar-looking & not tasting. If I had to make a justified version of the same Potato Curry which came in the series, or at least the one Ms. Jayalalitha liked.  I should have surely dined along with her, sharing the food send from another legendary Politician and Actor, Dr. M.G.R's house.  Or at the least, I should have been lucky enough to get the recipe from the cook.   

     No choice... As I was not lucky enough for such instances.  As usual, I tried along with my instincts to justify with a similar-looking Potato Curry and ah, mainly my only concern was to appease my daughter's taste buds.  So there came along and still coming along some new versions of Dry Potato Curries in my kitchen.  Even my son went along to try his own version of the same.  Whatever it is, a dish with Potatoes & my daughter goes head over heels for it.  She is always like,"I have never met a Potato, I didn't like..."   

     So here comes a simple Potato Recipe in a typical South Indian Style - "Urulai Kizhangu Varuval". Potatoes cooked, tempered and sautéed along with simple spices.  Quick and easy to make and suits well to be served along with both Roti & Rice or simply serve it as a side dish to go along with Rice, Sambar/Rasam/Curd.

Preparation Time - 5- 10 Minutes

HOW TO MAKE URULAI KIZHANGU VARUVAL - DRY POTATO CURRY

INGREDIENTS :

To Cook Potatoes:

Potato - 4 Nos.

Turmeric Powder - 1/4 Tspn

Salt - To Taste

For Urulai Kizhangu Varuval:

Oil - 3 Tablespoons

Mustard Seeds - 1/2 Teaspoon

Curry Leaves - a Sprig

Onion - 1 No.

Garlic - 3–4 Cloves

Red Chilli Powder - 2 Teaspoons

*Fennel Powder - 1 Teaspoon

Curry Masala Powder- 1 Teaspoon

Salt - To Taste

METHOD:

To Cook the Potatoes:

For Urulai Kizhangu Varuval:

NOTES:

*FENNEL POWDER:

• Dry roast the Fennel Seeds on a low flame until it splutters & turns fragrant.
• Care should be taken not to burn the Fennel seeds, which would totally spoil the taste and flavour of the dish.
• Once cooled, grind the Fennel Seeds into a fine powder and keep it aside.
• I use my mortar and pestle to grind the roasted Fennel Seeds, as I normally use only a small amount in my recipes.
• If you want to make a big batch and store it for further usage, can dry roast a big batch and grind it in a small blender jar or Coffee grinder.