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Curried Spicy Potato Delight: A Flavorful Oorla-Kayanga Recipe

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Ingredients

Adjust Servings:
1 kg potato
2 tablespoons curry powder
3 - 4 3 -4 teaspoons coconut oil or 3 -4 teaspoons light vegetable oil
coarse salt

Nutritional information

155.1
Calories
24 g
Calories From Fat
2.7 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
11.1 mg
Sodium
30.3 g
Carbs
4.4 g
Dietary Fiber
1.4 g
Sugars
3.6 g
Protein
174g
Serving Size

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Curried Spicy Potato Delight: A Flavorful Oorla-Kayanga Recipe

Features:
    Cuisine:

    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! :-)

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spicy Curried Potatoes (Oorla-Kayanga Kari),Recipe from India–From “Treasures of the Spice Trade” Asian Ladies Friendship Society Cookery Book, Tokyo, 1991.,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! :-),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! 🙂


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    Steps

    1
    Done

    Boil the Potatoes in Their Jackets in Water to Cover and Cook Until Tender but Firm.

    2
    Done

    Drain and Peel.

    3
    Done

    Cut Potatoes Into 4 Cm.

    4
    Done

    Thick Slices and Put in a Bowl.

    5
    Done

    Sprinkle the Curry Powder Over the Potatoes While They Are Still Warm.

    6
    Done

    Sprinkle 3-4 Tbsp.

    7
    Done

    Water Over Them and Toss Carefully to Coat Pieces Evenly With the Spice Mixture.

    8
    Done

    Set Aside For 15 Minutes to Allow the Potatoes to Cool.

    9
    Done

    Heat the Oil in a Kadhai or Large Frying Pan Over High Heat For 2 Minutes.

    10
    Done

    Add the Potatoes and Sprinkle on Salt to Taste.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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