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A spicy potato curry with tamarind or puli
Published On: 26 Nov 2005
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Pressure cook the pototaoes or microwave till done.
Peel the potatoes and keep aside.
Chop the onions, tomatoes, ginger and garlic and keep aside.
Heat 2 tbsp of oil in a deep pan.
Add onions along with turmeric powder.
Cook until golden on high heat.
Reduce the heat and add the potatoes and tomatoes and cook till a gravy is formed.
Add the sambar/rasam/garam masala powder.
Pour in the tamarind juice and leave the pan on medium heat for 10 minutes. You can cover it with a lid.
In a separate saucepan or shallow bottomed pan, heat the remaining oil.
Add mustard seeds followed by asafoetida, ginger, garlic and the red chilly powder on high heat.
Pour this onto the gravy.
:- Serve hot with chapatti or rice !!
i have not tried this receipe yet.pls help as i m confused with the quantity of tamrind juice..should we really take 1 cup of tamrind juice.i m afrid that it will make curry toooo tangy.
it is hot and spicy publish some more
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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