Potato Bodi Fry Recipe (Spicy Potato Sabiji Prem Tamil Nadu)
A vegetarian Tamil Nadu recipe with potatoes (aloo) - boiled along with the skin (do not boil them too soft), sesame (gingelly) oil, sesame (gingelly) oil. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making Urulaikizhangu Podi Poriyal Recipe, firstly peel the boiled potatoes and grate them
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2) - 2
In a medium size pan, heat oil and fry all the ingredients given under 'To roast and ground’
- 3
Fry till the lentils/dal turn golden and chillies fragrant
dry red chillies - adjust according to your taste(6) - 4
Switch off the heat, cool and grind them to a fine powder along with salt
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2)salt - to taste - 5
Place pan on low heat and add the ground spice powder
- 6
Add the grated potato and mix well
- 7
Add one teaspoon oil along the sides of the pan
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2) - 8
Keep stirring and cook it for another 2 minutes on low flame
- 9
Once it is done, switch off the heat
- 10
Serve Urulaikizhangu Podi Poriyal Recipe along with steamed rice and a dollop of ghee
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2) - 11
You can also have it with Whole Wheat Lachha Parathas
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2)
Nutrition Facts
Per serving
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Potato Bodi Fry Recipe (Spicy Potato Sabiji Prem Tamil Nadu)
A vegetarian Tamil Nadu recipe with potatoes (aloo) - boiled along with the skin (do not boil them too soft), sesame (gingelly) oil, sesame (gingelly) oil. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
11 steps- 1
To begin making Urulaikizhangu Podi Poriyal Recipe, firstly peel the boiled potatoes and grate them
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2) - 2
In a medium size pan, heat oil and fry all the ingredients given under 'To roast and ground’
- 3
Fry till the lentils/dal turn golden and chillies fragrant
dry red chillies - adjust according to your taste(6) - 4
Switch off the heat, cool and grind them to a fine powder along with salt
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2)salt - to taste - 5
Place pan on low heat and add the ground spice powder
- 6
Add the grated potato and mix well
- 7
Add one teaspoon oil along the sides of the pan
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2) - 8
Keep stirring and cook it for another 2 minutes on low flame
- 9
Once it is done, switch off the heat
- 10
Serve Urulaikizhangu Podi Poriyal Recipe along with steamed rice and a dollop of ghee
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2) - 11
You can also have it with Whole Wheat Lachha Parathas
potatoes (aloo) - boiled along with the skin (do not boil them too soft)(2)
About this recipe
A vegetarian Tamil Nadu recipe with potatoes (aloo) - boiled along with the skin (do not boil them too soft), sesame (gingelly) oil, sesame (gingelly) oil. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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