Potato Pepper Fry / Urulaikilangu Milagu Varuval

Potato pepper fry is a spicy side-dish that goes well with either rasam rice, sambar rice or dal rice. The use of crushed peppercorns, ginger, garlic and also the fresh cumin powder I have used makes it super flavorful and smell too good. The roasted potatoes have a slight crispy texture and tastes so good. You will definitely love this spicy hot potato fry. I have directly roasted the potatoes without prior cooking, this slow roasting method gives it a nice crispy texture also the pieces do not get mashed but remains chunky. Though this slow roasting process consumes some extra time its worth trying. Spending some extra minutes to achieve perfection isn't bad right? The potato pieces gets well coated with the spice powders and the crushed peppercorns gives a nice flavor as well as a spicy bite. 

My hubby loves spicy food especially peppery hot recipes. He usually takes his lunch with  him packed to office in the morning itself, but on this particular day I  could not make lunch for him, he just happily accepted my apologies and said that he would have his lunch in the canteen or hotel. So now I had something to prepare for lunch for myself and decided to make this potato fry. I thought of leave some of it behind for my hubby to enjoy in the evening, but by the time he comes it will not be fresh and will turn soggy. I was sighing while making this peppery hot dish and wished he was home to enjoy it hot and crispy. After I prepared the dishes, I had my lunch and was on a phone call when suddenly I heard the bell ringing at my door, I cut down the call and unlocked to open the gate, guess who it was, yes it was my husband standing beside the gate. I was so happy and invited him to join the lunch, 
(actually he was hurrying to some other nearby place regarding his official work and just wanted to peep out a hi). Luckily he had not had his lunch and was hungry so he accepted my invite and enjoyed his meal, I was really happy and excited seeing him enjoy his food. My sigh was heard indeed right??

Okay!! now lets see whats needed and how to prepare this hot side-dish. 

Check out my Beef Pepper Fry here!!

For Squid Pepper Fry click here!!

To know how to make Pepper Jeera Chicken click here!!

Also take a look at my tasty Potato podimas recipe here!!

 And for other potato recipes click here!!

INGREDIENTS

Serves 2 
Total Preparation Time - 25 to 30 minutes

1. Baby potatoes / Small sized potatoes - 200 grams 
2. Peppercorns - 1/4 spoon 
3. Pepper powder - 1/2 spoon 
4. Cumin powder - 1 spoon 
5. Ginger - 1 inch small piece
6. Garlic pods - 2 
7. Salt - As per taste 
8. Oil - 8 spoons 

PREPARATION METHOD

• Wash potatoes well and chop into small cubes or pieces. (Peel the skin before chopping, if you wish, I haven't peeled the skin)
• Now take a bowl add some water and salt and mix well. Drop the chopped potato cubes into this and set aside for 10 minutes. (this makes the potatoes crispier on frying)
• Crush peppercorns and set aside.
• Heat a pan or wok and add oil into it. After it heats up add curry leaves and saute for a few seconds. 

• Then add the peeled and crushed ginger and garlic, saute well until the raw smell leaves. 
• Now drain the water and add the potato cubes into the pan and saute well on low flame for a minute. 
• The add salt, crushed peppercorns, cumin powder (if possible use freshly ground cumin powder, see tip 2) and saute well. 
• The potato cubes may stick to the bottom of the pan so keep sauteing. 
• Now when the potato seems half cooked (takes 15 minutes) add the pepper powder and saute well. Check for salt and add if needed. 

• After about 25 minutes the potato pieces will have got cooked well and the crispy texture would have come. Now remove from flame and serve!! 

TIP 1: For crushing peppercorns use a blender or a pestle and mortar. And for making fresh cumin powder, dry roast cumin seeds in a pan for a few seconds on low flame. Remove from flame once you get a nice aroma (color change not needed). Then after it cools down, grind it well and store or use. 

TIP 2: If you want to reduce the cooking time then you can pressure cook or boil the potatoes until they get half cooked and then use them in the preparation method. Do not cook until they become mash-able. 

TIP 3: Curry leaves imparts a nice flavor but you can avoid them if you don't like its flavor, it will still taste good. 

A peppery hot and delicious Potato Pepper Fry / Urulaikilangu Milagu Varuval is now ready!! Serve as sides with rasam, dal or sambar!!

Linking this recipe to Hubby's Delight Event!! 

Related recipes

• Spicy Potato Stir Fry / Urulaikilangu Poriyal (youtoocancookindianfood.blogspot.com)
• Beef Pepper Fry (youtoocancookindianfood.blogspot.com)
• Spicy Mutton Kothu Kari Masala / Spicy Kheema Masala (youtoocancookindianfood.blogspot.com)