Urulai Kizhangu Chops | Potato Chops for Tiffin | Gluten Free and Vegan Recipe

Hi Supermoms,

Sambar and Chutney are the most popular side dishes for dosai . But making the same combination all the time might be boring. Today, I am going to share a very tasty side dish with you all. It is quick to make but is an ultimate combination for dosai , poori or chapathis. 

Without further delay, let us go to the recipe. 

Urulai Kizhangu Chops :

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 4-6 
1 cup = 250 ml cup

Ingredients :

4 potatoes ( halved and boiled along with 1/4 teaspoon turmeric powder)
3 tomatoes( finely chopped)
1 onion ( sliced thinly)
2-3 green chillies
1/2 inch ginger ( optional)
2 garlic pods ( grated, optional)
salt to taste

Spice powders:

1/8 teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder ( Chef tip : You can even add Pav Bhaji masala)

For tempering :

2 teaspoons sesame oil
1 teaspoon mustard seeds
1 sprig curry leaves ( roughly torn)

For garnish :

handful coriander leaves ( finely chopped)

Method:

1. Crumble the boiled potatoes and set them aside.

2. Heat a kadai/wok with oil and temper.
3. Once tempered add the spice powders in oil and mix over low flame for 10 seconds.
Chef tip : Do not burn the spice powders.
4. Now, add the green chillies, garlic and ginger ( if adding), salt and onions.
5. Once the onions turn translucent add the tomatoes and cook covered over low flame for 5-6 minutes or till the time oil separates on the sides of the kadai.

6. Add 2 cups of water to this mixture and let it come to a boil.

7. Once it starts boiling add the crumbled potatoes , mix well and cook covered for another 5-6 minutes. 

Chef tip : A few large chunks of potatoes really add to the taste of the dish. 

8. Switch off and garnish .

Your steaming hot , juicy and delicious Urulai Kizhangu Chops is ready to be served along with your tiffin. I served it along with dosai and it was simply delicious. 

Happy Cooking !

With love,

Masterchefmom