Easy recipe for Potato Pepper Fry / Urulai Milagu Varuval. Potatoes tossed in black pepper and curry leaves. Perfect side dish for lunch with rice and rasam or sambar. With step by step pictures.
I am a great fan of Kenji-Lopez of serious eats. Who isn’t right! He did a story last year on how a little baking soda added when boiling potatoes helps in creating that wonderful crust that is so desirable in roasted potatoes. A crisp crust and a creamy potato. He calls it the crisp-to-creamy contrast. I have done this potato-pepper fry using his method of adding that little baking soda while boiling potatoes. This potato-pepper fry is such an easy and a hit recipe at home.
Here is how to do it.
Take half a liter of water and add in the baking soda and salt. Add in the half cut potatoes to the cooker. I boil my potatoes in a pressure cooker for 2 whistles and wait for the pressure to settle naturally. If you are worried of potatoes turning into a mush, release the pressure immediately after the two whistles are over.
Drain the water from the potatoes. Remove the skin of the potatoes and cut in big chunks. Add the chunks to a bowl. Add in freshly ground black pepper, salt and crushed whole garlic with the skin on. Toss to coat.
Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter.
Add in the potatoes and toss on medium flame for about 10-12 minutes.
Golden goodness after 12 minutes.
Serve hot with rice, rasam or sambar.
- 500 grams potatoes
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- 4-5 cloves garlic, crushed with skin
- 5 teaspoon peanut oil
- ¼ teaspoon mustard seeds
- 3 sprigs curry leaves
- Take half a liter of water and add in the baking soda and salt. Add in the half cut potatoes to the cooker. I boil my potatoes in a pressure cooker for 2 whistles and wait for the pressure to settle naturally.
- Remove the skin of the potatoes and cut in big chunks. Add the chunks to a bowl. Add in freshly ground black pepper, salt and crushed whole garlic with the skin on. Toss to coat.
- Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter.
- Add in the potatoes and toss on medium flame for about 10-12 minutes.
- Serve hot with rice, rasam or sambar.
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