Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy) is a very classic tamil brahmin dish that is eaten along with puri's or chapatti. As a child I would not eat any potatoes apart from my favorite urulai kizhangu roast (potato roast), but now that I am all grown up and eaten things as bland as a leaf, I just love this dish. I love this dish for it tangy lemon and ginger flavors that get so well absorbed by the potatoes. The dish is made healthy using less oil, spiced just right to get the best flavors from the potatoes and the curry. Serve the Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy) along with Phulkas for a wholesome weeknight dinner.
Here are a few more gravy recipes that you can try
Cooks in 40 M
Total in 60 M
To begin making the Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy), we will first cook the potatoes until soft. Once soft, peel the potatoes and cut them into dices. Watch Video Recipe of How to Cook Potatoes in Pressure Cooker
The next step is to spice up the potatoes to make the Masiyal.
Heat a teaspoon of oil in a heavy bottom pan on medium heat; add the mustard seeds and the halved urad dal; allow them to crackle and the dal to turn light golden brown.Stir in the ginger, curry leaves, turmeric powder, green
Stir in the ginger, curry leaves, turmeric powder, green chillies, boiled potatoes, salt along with 1 cup of water.
Turn the heat to low and simmer the Urulai Kizhangu for about 10 minutes. The mixture will look like a mish mash of potatoes.
Finally stir in the lemon juice and freshly chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste.
Serve the Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy) along with Phulkas for a wholesome weeknight dinner.