To start making the Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy), we are going to first prepare dinner the potatoes till tender. As soon as tender, peel the potatoes and lower them into dices. Watch Video Recipe of Find out how to Prepare dinner Potatoes in Stress 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 appear like a mish mash of potatoes.
Lastly stir within the lemon juice and freshly chopped coriander leaves. Examine the salt and spice ranges and regulate 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.
