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Main Ingredients | Split Black Gram Skinless, Sesame Oil |
Cuisine | Tamil Nadu |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Urlai Vathakal
- 2 teaspoons Split Black Gram Skinless
- 3 1/2 tablespoons Sesame Oil
- 1/2 kilogram Baby potatoes
- 1/2 teaspoon Turmeric powder
- 3 1/2 tablespoons Refined oil
- 10 Curry leaves
- 1 teaspoon Mustard seeds
- 7-8 Whole dry red chillies
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Aniseeds (saunf)
- 1/2 teaspoon Asafoetida
- 2 teaspoons Red chilli powder (deghi mirch)
- to taste Red chilli powder (deghi mirch)
Method
- Boil the potatoes in water, with salt and turmeric till almost done. Remove the excess water and keep aside. Heat the oils in a pan.
- Fry curry leaves till crisp. Drain onto an absorbent paper and keep aside. Add the mustard seeds to the same oil and allow them to crackle.
- Add the red chillies, cumin seeds, aniseeds and urad dal. Cook for two to three minutes. Add the asafoetida and potatoes and cook the same till crisp.
- Remove the excess oil and then add the red chilli powder and salt to taste. Remove from heat and serve garnished with fried curry leaves.
Nutrition Info
Calories | 1466 |
Carbohydrates | 120.1 |
Protein | 10.9 |
Fat | 105.1 |
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