South Indian Wedding Style Urulai Pattani Curry is an ideal side for any meal. It is a quick, 15-minute curry using basic spices and some onions, and tomatoes. This curry is excellent with any mixed rice dish or even a bowl of curd rice. Once you make it, it will be a new favorite in your menu!
Make no mistake and think of this as yet another version of an Aloo Mutter. It is not! This is a typical South Indian style curry with onions, and curry leaves and is spiced with the quintessential South Indian curry powder – Sambar Podi! When I made it today for lunch, Arun took a bite and immediately said – it tastes just like how it is served in weddings! It has been nearly 4 years since I went to a wedding so I don’t mind a wedding-based dish at all.
To make this Urulai Pattani curry, you need some basic ingredients – potatoes, onions, curry leaves, tomato, peas, sambar powder, chili powder, salt, and coriander leaves. This is not like a roast curry, there is some moisture left in the final curry so it goes very well with a dry rice dish like lemon rice, pudina rice etc.
Urulai Pattani Poriyal
- 2-3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- ½ cup sliced onions about 1 medium sized onion
- 1 slit green chilli
- ¼ cup sliced tomato about ½ of a medium-sized tomato
- curry leaves
- 1 tbsp sambar powder
- ½ tsp red chilli powder optional, omit if you are not a fan of spice
- ½ tsp turmeric powder
- ½ tsp hing
- ½ cup water
- 3 medium potatoes boiled until soft
- ½ cup frozen peas
- salt to taste
- ½ tsp lemon juice
- coriander leaves
- To a kadai, add oil. Wait for it to heat up and add the mustard seeds, urad dal. Once the mustard pops and urad dal browns, add sliced onions and curry leaves.
- Saute for 30 seconds, then add the green chilli. Add a little salt, hing and let the onions soften a bit.
- Now, add the tomato ( note, the tomato is a lot lesser than the onions in this dish), followed by the sambar powder, turmeric, red chilli and salt.
- Saute for another 30 seconds and add the water. We need to form a slightly thick gravy that will cook the onions, tomatoes and spices.
- To this masala, add chopped boiled potatoes. Mix well and then add the frozen peas.
- Add salt to taste, reduce flame and keep closed for 2-3 minutes.
- Open, add coriander leaves and cook on a low flame for another 2 minutes. There must still be some moisture left in the curry.
- Turn the flame off, squeeze a little lemon juice and serve!
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