Urulai Pattani Curry | Potato Peas Curry

July 5, 2022 (Last Updated: July 15, 2022)

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

A south indian potato and peas poriyal that is excellent with any mixed rice, rotis or even dosai!
Course Main Course, South Indian
Cuisine South Indian
Keyword peas, potatoes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3


  • 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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