Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy) by Archana’s Kitchen

To start making the Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy), we are going to first cook dinner the potatoes till mushy. As soon as mushy, peel the potatoes and reduce them into dices. Watch Video Recipe of The way to Prepare dinner Potatoes in Strain Cooker

The following step is to boost the potatoes to make the Masiyal.

Warmth a teaspoon of oil in a heavy backside pan on medium warmth; add the mustard seeds and the halved urad dal; enable them to crackle and the dal to show gentle golden brown.Stir within the ginger, curry leaves,  turmeric powder, inexperienced

Stir within the ginger, curry leaves,  turmeric powder, inexperienced chillies, boiled potatoes, salt together with 1 cup of water. 

Flip the warmth to low and simmer the Urulai Kizhangu for about 10 minutes. The combination will seem like a mish mash of potatoes.

Lastly stir within the lemon juice and freshly chopped coriander leaves. Verify the salt and spice ranges and modify to fit your style.

Serve the Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy) together with Phulkas for a healthful weeknight dinner.