Shakarai Urulikazhangu Kari (Whites & Sweets With Peas)

This simple potato curry comes together very quickly and easy; the most time-consuming part is chopping the potatoes. The end result is mostly a mix of potatoes with some peas and a thick, starchy sauce binding it together.

Shakarai Urulikazhangu Kari

660 Curries

Ingredients

• 2 medium russet or Yukon Gold potatoes, cut into 2cm cubes
• 1 large sweet potato, peeled and cut into 2cm cubes
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 2 tbsp chopped cilantro
• 12-15 curry leaves
• 2 fresh green Thai chiles, stems removed, bisected lengthwise
• 1 C frozen green peas, thawed
• 1 tsp salt

Directions

1. Combine sweet potatoes in a large saucepan with 3 C water.
2. Bring to a boil over medium-high heat; reduce heat to medium and simmer until potatoes are fork-tender, 8-10 minutes. Drain, reserving 1 C water.
3. Dry the saucepan, add the oil, and return to medium-high heat.
4. Add the mustard seeds and cover until they stop popping, ~30 seconds.
5. Add the urad dal and stir-fry until golden brown, 15-20 seconds.
6. Add the cilantro, curry leaves, and chiles; they will sizzle in the hot oil.
7. Immediately add the potatoes, peas, salt, and reserved cooking water. Reduce heat to medium and simmer, uncovered, stirring occasionally, until the sauce thickens, ~5 minutes.