Sunday, November 17, 2013

Yummy Lunch Combo - Potato Fry/Aloo Fry with Radish Sambar

Yummy Lunch Combo – Under this category, I will suggest some good pairs that go hand in hand for serving better lunch! Whenever we make something which is not that appealing, we can make it interesting by pairing with a good side dish.

Today, I have paired Radish Sambar (Mullangi Sambar) with Potato Fry (Urulai Kizhangu Curry)! I know, many of us will run away on hearing the name “Radish” (but I’m a great fan of Radish!). But knowing the health benefits of radish, it is very much essential to include in everybody’s diet.  Of course, Potato Fry/Aloo Fry / Urulaikizhangu Fry  is the best accompaniment for all variety rices, rotis , sambhar, rasam and curd rice and is universally loved.


We shall go for the recipe.

For making Radish Sambar:
Just follow my recipe “Murungaikkai Kathirikkai Sambar” and simply replace the veggies with radish. That’s all. Your flavourful Radish Sambar (Mullangi Sambar) is ready!

For making Potato Fry/Aloo Fry/Urulai Kizhangu Fry:
Potato  is a root vegetable available throughout the year and is known as Urulai Kizhangu in Tamil and as Aloo in Hindi. Pototo does not have any flavour or taste of its own and the added masalas will get infused yielding delicious dish.

The recipe, I have followed here is a simple Potato Fry but tastes great with any rice or for rotis.

Ingredients:
  • Potato – 2 Nos (Medium)
  • Shallots (finely chopped) – 5 Nos
  • Garlic (crushed) – 3 pods
  • Tomato (finely chopped) – 1 No
  • Red chilli powder – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

For seasoning:
  • Oil- 1 tbsp
  • Fennel seeds – 1 tsp
  • Curry leaves – few

Method:

  1. Boil the potatoes, peel the skin and dice into cubes. Keep it aside.
  2. Take a heavy bottomed kadai, pour oil and season with fennel seeds.
  3. Add curry leaves, shallots and garlic and sauté till the shallots become golden brown.
  4. Then add the tomato and sauté well till the tomato gets mashed well.
  5. Add chilli & turmeric powders along with required salt and sauté for a minute in simmer.
  6. Finally, add potatoes and give a nice stir so that all potato pieces get even coating of masala. Add a handful of water, mix well, cover with a lid and cook in simmer.
  7. Open the lid now and then and turn the potato masala upside  town every time open the lid. Cook until the masala get infused into the potatoes.


Your Potato fry is ready to serve with Radish Sambar! Try this combo and let me know your feedback!



Note:
This  potato fry can be prepared with minimum oil by cooking the dish in slow fire.

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