Urulai Varuval

1. 1

   Wash the potatoes well

   • a.Boil them in salted water until they are tender but still firm (a knife should go through with slight resistance), about 10-12 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
2. 2

   Heat oil in a wide, heavy-bottomed pan or kadai over medium heat

   • a.Once hot, add mustard seeds and let them splutter completely. Add urad dal and chana dal. Sauté for about 30-40 seconds until they turn light golden. Add curry leaves and asafoetida, and sauté for a few seconds until fragrant.
3. 3

   Step 3

   • a.Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
4. 4

   Step 4

   • a.Add the ginger-garlic paste and cook for one minute until the raw smell disappears. Lower the heat and add all the spice powders: turmeric, red chili powder, and coriander powder. Stir and cook for 30 seconds, then add the salt. Immediately add the boiled potato cubes. Gently toss to coat them evenly with the masala, being careful not to break them.
5. 5

   Step 5

   • a.Cook on medium-low heat for 10-12 minutes, stirring every few minutes, until the potatoes are well-roasted and have a crispy, golden-brown crust. Avoid stirring too often to allow the crust to form.
6. 6

   Step 6

   • a.Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.

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