To start making Urulaikizhangu Puli Thokku Recipe, wash and boil the potatoes utilizing a stress cooker for two whistles. The potatoes needs to be cooked but agency.

As soon as cooked, peel the pores and skin of the potatoes, reduce it into cubes and preserve apart.

Warmth oil in a saucepan on medium warmth, add the mustard seeds and chana dal and let it crackle.

Add the asafoetida, curry leaves and dried purple chilli and let it splutter.

Add the tamarind paste and the spice powders – purple chilli, coriander and sambar powder.

Add a 1/4 cup of water and let the combination boil for a couple of minutes till the uncooked odor of the tamarind goes away.

As soon as it involves a paste consistency, add the boiled potatoes, season with salt and toss the potatoes nicely within the tamarind spice combine.

Let the potato combine simmer for 10 minutes till it turns into a little bit dry and swap off the flame.

Serve the Urulaikizhangu Puli Thokku Recipe together with steamed rice, Thakkali Vengayam Sambar recipe, Beets, Garlic, Lemon rasam, Carrots and Beans Poriyal and Papads as part of your elaborate weekend brunch menu.