Spicy Curried Potatoes (Oorla-Kayanga Kari)
"Recipe from India--From "Treasures of the Spice Trade" Asian Ladies Friendship Society Cookery Book, Tokyo, 1991."
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1 kg potato
- 2 tablespoons curry powder
- 3 -4 3 -4 teaspoons coconut oil or 3 -4 teaspoons light vegetable oil
- coarse salt
directions
- Boil the potatoes in their jackets in water to cover and cook until tender but firm.
- Drain and peel.
- Cut potatoes into 4 cm.
- thick slices and put in a bowl.
- Sprinkle the curry powder over the potatoes while they are still warm.
- Sprinkle 3-4 Tbsp.
- water over them and toss carefully to coat pieces evenly with the spice mixture.
- Set aside for 15 minutes to allow the potatoes to cool.
- Heat the oil in a kadhai or large frying pan over high heat for 2 minutes.
- Add the potatoes and sprinkle on salt to taste.
- Reduce heat to medium or medium-high and fry the potatoes, turning until nicely browned (12-15 minutes).
- Potatoes will develop a crisp crust when brown.
- Serve warm, at room temperature, or cold.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My mom makes the same recipe often, and it's my dad's favourite! We usually use sunflower oil instead of the sesame oil, but sesame oil would add a fantastic zing! One variation is to heat the oil and add 1 teaspoon of sesame seeds or mustard seeds, and add the potatoes when the seeds start to sputter. Oh, and here's a FYI: "Oorla-Kayanga" or "Urlakayanga" is "potato" in Tamil, a south Indian language! :-)
Tweaks
-
My mom makes the same recipe often, and it's my dad's favourite! We usually use sunflower oil instead of the sesame oil, but sesame oil would add a fantastic zing! One variation is to heat the oil and add 1 teaspoon of sesame seeds or mustard seeds, and add the potatoes when the seeds start to sputter. Oh, and here's a FYI: "Oorla-Kayanga" or "Urlakayanga" is "potato" in Tamil, a south Indian language! :-)
RECIPE SUBMITTED BY
Stewie
United States
I now live in southeast Michigan, but have lived overseas a couple of times (in the South Pacific, and in Asia). My family loves to try new foods and has very few dislikes so I am lucky. We love to travel (lately in Europe and the Caribbean) and I have collected recipes and spices wherever we go.
