To begin making Urulaikizhangu Puli Thokku Recipe, wash and boil the potatoes using a pressure cooker for 2 whistles

The potatoes should be cooked yet firm

Once cooked, peel the skin of the potatoes, cut it into cubes and keep aside

Heat oil in a saucepan on medium heat, add the mustard seeds and chana dal and let it crackle

Add the asafoetida, curry leaves and dried red chilli and let it splutter

Add the tamarind paste and the spice powders - red chilli, coriander and sambar powder

Add a 1/4 cup of water and let the mixture boil for a few minutes until the raw smell of the tamarind goes away

Once it comes to a paste consistency, add the boiled potatoes, season with salt and toss the potatoes well in the tamarind spice mix

Let the potato mix simmer for 10 minutes until it becomes a little dry and switch off the flame

Serve the Urulaikizhangu Puli Thokku Recipe along with steamed rice, Thakkali Vengayam Sambar recipe, Beets, Garlic, Lemon rasam, Carrots and Beans Poriyal and Papads as a part of your elaborate weekend brunch menu