Urulai Kulambu / Potato Gravy


Recipe Spotlight

Urulai Kulambu – a traditional spicy tangy yummy gravy that goes good with Rice along with Pappad.

Servings – 4 Persons


Potato (2nos, Sliced)
Garlic (8Cloves)
Shallots (Skin peeled – ½cup) (Sambar onion or Chopped onion)
Tamarind (2 lemon size)
Tomato (1 chopped small)
Mustard (¼tsp)
Fenugreek Seeds (¼tsp) (Vendhayam)
Turmeric Powder (¼tsp)
Home made kulambu masala – 4tsp { or Chilli Powder (2tsp) & Coriander Powder (2tsp) }
Sesame oil (2tsp) (Nal Yennai / Til-ka-Tel)
Curry Leaves (2sprigs)
Salt (to taste)


Heat gingely oil in a pan, when hot add mustard seeds and fenugreek seeds, wait till mustard sputters.

Add shallots (sambar onion), curry leaves and garlic cloves saute, add all masala powders and saute well until the raw smell goes off, in low flame.

Add Potato, water, tomatoes, cover the pan until potatoes are well cooked.

When done, add tamarind extract, and bring the gravy to boil.


Dole out hot spicy tangy traditional urulai kulambu, a good gravy for rice and goes good with Curd rice as a side dish along with Fried Papads.

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