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Stir Fried Potatoes

stir fried potatoes (urulai kizhangu roast)

You know you love potatoes.

You know I love potatoes.

Let’s make this crunchy stir fried potatoes and celebrate! Celebrate what? You don’t NEED a reason to celebrate with Potatoes! :P

stir fried potatoes (urulai kizhangu roast)

The very first South Indian stir fry vegetable I learned to make was this one. I made this when I was in the 5th grade, all on my own. Up until then, I had been assisting Ma in the kitchen with a little of this & a little of that. She decided I was ready to fly solo and asked me to do it all by myself! :D I made remarkably crunchy potatoes then, as I do now.

stir fried potatoes (urulai kizhangu roast)

By the way, I know I’m sounding like a pompous a**, but I simply happen to love these shots! :D And I have Tasty Food Photography eBook to thank for! Seriously, it’s so easy to follow photography and editing tips from the guide!! :)

South Indian Potato Fry – The Recipe

You’ll need –

Cook / Boil potatoes. (the potatoes should not be too soft. They should have a bite to them) Peel & cut them into 1 inch cubes.

Heat oil in a (preferably) non stick pan with high sides. Add the mustard seeds.

Once the mustard seeds start to crackle, add the cumin seeds, flax seeds & split black gram (urad dal)

Let them fry for a minute until they turn golden brown.

Add the potato cubes

Add turmeric, salt & asafoetida (hing)

Mix everything well together.

Let that cook on medium low. Mix from bottom up every few minutes to make sure nothing sticks to the bottom & burns.

Continue to cook / fry for 8-10 minutes until the potatoes have suitable crunched up and look reduced. (depending upon how crunchy you want, you can cook for longer or not)

Add red chilli powder. (This is added in the end because chilli has higher chances of burning quickly if added in the beginning)

Mix well & fry for a final 2 minutes.

Serve with plain rice or bread or you can eat as is!
stir fried potatoes (urulai kizhangu roast)

5.0 from 2 reviews
Stir-Fried Potatoes
 
Prep time
Cook time
Total time
 
Recipe type: Sides
Cuisine: South Indian
Serves: 2
Ingredients
  • 4 large Potatoes, boiled, peeled & cubed
  • 1 tsp Black Mustard Seeds (rai)
  • 1 tsp Split Black Gram (urad dal) {optional)
  • 1 tsp Cumin Seeds (jeera)
  • 1 tsp Flax Seeds (alsi) {optional}
  • 2 tsp Salt (adjust to taste)
  • ½ tsp Turmeric Powder (haldi)
  • 1 tsp Asafoetida (Hing powder) {If you can't find this, use garlic powder instead. The taste will differ though)
  • 1 tsp Red Chilli Powder (skip for non-spicy version)
  • 4-5 TBsp Vegetable Oil
Instructions
  1. Cook / Boil potatoes. (the potatoes should not be too soft. They should have a bite to them) Peel & cut them into 1 inch cubes.
  2. Heat oil in a (preferably) non stick pan with high sides. Add the mustard seeds.
  3. Once the mustard seeds start to crackle, add the cumin seeds, flax seeds & split black gram (urad dal)
  4. Let them fry for a minute until they turn golden brown.
  5. Add the potato cubes, turmeric, salt & asafoetida (hing). Mix everything well together.
  6. Let that cook on medium low. Mix from bottom up every few minutes to make sure nothing sticks to the bottom & burns.
  7. Continue to cook / fry for 8-10 minutes until the potatoes have suitable crunched up and look reduced. (depending upon how crunchy you want, you can cook for longer or not)
  8. Add red chilli powder. (This is added in the end because chilli has higher chances of burning quickly if added in the beginning)
  9. Mix well & fry for a final 2 minutes.
  10. Serve with plain rice or bread or you can eat as is!

 

About the author: Food blogger-writer, Recipe developer, Food Lover, Picture-taker, Lover of Nutella, Accountant, Dancer, Singer… and a happy soul!

{ 5 comments… add one }

  • aesha October 19, 2013, 12:56 am

    I love these…I saw this recipe long time back and tried it as well…v nice..I love these…I saw this recipe long time back and tried it as well…v nice..

  • Melissa @ A Room for Two with a View May 15, 2013, 5:20 am

    Hi! I found you at Ducks ‘n a Row and had to come get this recipe! I love cooking, and this just looked too good to pass over!

    I hope you will join me Friday for my Foodie Friday Blog Hop where you can link up your favorite recipe(s) and find some new ones, as well. The link will open at 5pm EST Thursday for those that need an early link-up.

    Thanks for this great recipe and I hope to see you Friday!

    Melissa @ A Room for Two with a View

  • Shri May 7, 2013, 7:44 am

    WOW!! I am lost for words! These potatoes look so good!

  • Amelia May 4, 2013, 7:56 pm

    Hi Kavi, your potato look very inviting and delicious. Love this recipe, thanks for sharing.

    Have a nice weekend.

  • Tamilarasi Sasikumar May 3, 2013, 2:59 pm

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