Urulai Vengayaa Podi maas...

Thevaiyaana Porutkal (Ingredients):
1) Urulai Kizhanghu (Potato) - 500 gms
2) Chinna Vengayam (Small Onions) - 250 gms
3) Karuveppilai (Curry leaves) - 2 bunch (rendu kothu)
4) Manjal podi (Turemeric Powder) - 1/2 tbsp (Arai thekkirandi)
5) Kadudu (Mustard Seeds) - 1 tbsp (Oru Thekkirandi)
6) Ulutham paruppu (Broken Urad dhaal) - 1 tbsp (Oru thekkirandi)
7) Kaara podi (Red Chilli powder) - 1 tbsp (Oru Thekkirandi)
8) Yennai (Oil) - 25ml
9) Salt (Uppu) - As per the taste (Thevvai ikku yerpa)
10) Kothumali (Coraiander leaves) - 1/2 cup (Arai cup)

Sei Murai (How to?):
1) Wash the potatoes in water.
2) Boil the potatoes in hot water for 30 mins.
3) Peel the small onions and cut it in small pieces.
4) Peel the boiled potatoes and cut it in small pieces.
5) Heat oil in a pan.
6) Add the urad dhal and mustard seeds.
7) Add the turmeric powder when the mustard seeds start bursting and the urad dhal is light brown.
8) Add the chopped onions.
9) Add the curry leaves.
10) Fry till golden brown.
11) Add the chilli powder and salt.
12) Add the potatoes and mix well for 15 mins in low flame.
13) Keep slightly smashing the potatoes.
14) Switch off the stove and add the coriander leaves.
15) The Potato - Urulai podimas is ready.

Serve it hot with Poori, Chappathi, Dosai or with Sambhar rice.

Enjoy and let me know....