Potato Avial, an easy avial recipe prepared using urulai kilangu / potato and served with adai. Curry prepared using potato works as a great combination with idli / dosa/ rice / roti. I have already a famous south indian style potato kurma recipe which tastes excellent with idli or dosa. This potato avial curry is no exception.
This is very easy to prepare. Boiled and diced potato cubes are cooked in coconut sauce. For sour taste, we are adding curd. You can also try adding few raw mango pieces or tomatoes. Usually, avial is prepared using too many vegetables like drumstick, brinjal, beans, carrot, kovakkai (ivy gourd), kothavarangai (cluster beans), avarakkai (broad beans), etc.. Adding too many vegetables will make this curry more nutritious. But if you are pressed for time or have only potato at home, then this curry comes handy. You can also serve potato avial with roti. Instead of boiling potatoes, add sliced potato wedges, but it will take some time to cook, to reduce the time pressure cook potatoes and use it in curry.
Some of the other curry recipes shared in my blog, Chettinadu Puli Kuzhambu, Masala Vadai Kuzhambu, Vadakari, Poondu Kuzhambu and Pattani Salna. If you try any of my recipes, then do share your feedback with us.
Potato Avial Recipe
- ½ cup chopped coconut
- 2 green chilies - chopped
- ¾ tsp cumin / jeera powder
- 2 tbsp water
- 2 medium sized potatoes - boiled and diced into cubes
- 1 medium sized onion - chopped
- ½ tsp turmeric powder
- asofoetida / hing - a pinch
- salt to taste
- ½ cup water
- 1 tsp mustard seeds
- 2 tbsp curd / yogurt
- 1 stick curry leaves
- Please check the instructions below.
How to prepare Urulai Kilangu Avial
- Prepare coconut paste by grinding all the ingredients mentioned under “to grind” to smooth paste. Keep it aside. Heat 2 tsp oil in a pan or kadai. Temper mustard seeds and curry leaves. Add chopped onions and cook for a while.
- Now, add diced potato cubes and stir well. Add turmeric powder, asofeotida, salt, coconut paste and 1/2 cup water or more if needed. Mix well everything and cook it covered for 8-10 minutes. Once raw smell goes, add curd and give a stir. Cook for another 3-5 minutes and remove from the heat. Serve avial with adai or roti or rasam rice.