Potato lovers, this one is for you!!!

This is one of the quickest, simplest and easiest vegan sides you can make!! And with basic ingredients seen in an Indian kitchen.  Podi Urulakizhangu is a hot favorite with the masses!!

I can say nothing more…just cook and see!


  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes


  • 4 big Russet potatoes
  • 2 tbsp Mustard seeds
  • 1.5 tsp Turmeric powder
  • 2 tbsp Red chili powder
  • 1.5 tsp Hing


  1. Take a big bowl of water. Wash the potatoes and slice them into 1/4" thick slices. Then cut them lengthwise into strips and then cube them into 1/4" squares. Drop them into the water as you cut them up to prevent discoloration.

  2. Heat 2 tbsp of oil in a large wok.

  3. Add 2 tbsp of Mustard seeds. When they splutter, drain off the potatoes from the water and add them to the wok.

  4. Add 1.5 tsp of turmeric powder + 2 tbsp of red chili powder (or sambar powder) + 1.5 tsp hing + salt to taste. Mix everything together, keep the heat on medium and spread the potatoes in a single layer around the wok.

  5. They will start to brown pretty quickly. Do not cover the pan! When they cook and brown on one side, gently turn them over and again spread them in one single layer. Add 2 tbsp of oil.

  6. Allow the potatoes to brown all over and then turn off the heat. Allow them to continue to crisp up in the wok.

  7. Serve hot with rotis or with a bowl of soupy Rasam and Rice!!

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