URULAIKILANGU PUTTU

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Urulaikilangu puttu or potato puttu is a traditional savory South Indian side dish made with boiled, coarsely mashed potatoes. It features a seasoned tempering of mustard seeds, urid dhal, cumin seeds, onions and green chillies, often garnished with curry leaves.

Urulaikilangu puttu has a soft, crumble texture with gently mashed potatoes rather than pureed. The mild, savory and the aromatic flavor from the tempering, makes it suitable for all age groups. Urulaikilangu puttu is commonly served as a side dish with hot steamed rice, along with Sambar, Rasam or Kulambu.

ABOUT THE RECIPE:

This recipe should have a crumble texture to it. To maintain the crumble texture, boiled potatoes are usually chopped and added to the recipe. Grating or mashing the potatoes, alters the texture of the recipe, making it soggy with a paste-like consistency.

*Turmeric powder is generally added to enhance the color of the recipe. It is completely optional, and doesn’t really alter the taste of the recipe.

INGREDIENTS FOR URULAIKILANGU PUTTU:

• POTATOES (MEDIUM SIZE) – 3 NOS.
• ONION (MEDIUM SIZE/THINLY SLICED) – 1 NO.
• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• CUMIN SEEDS – 1/2 TSP
• GREEN CHILLIES (MEDIUM SPICY) – 2 NOS.
• ASAFOETIDA – 1/2 TSP
• SALT – AS REQUIRED
• OIL – 2 TBSP

HOW TO MAKE URULAIKILANGU PUTTU:

• Cut the potatoes in half, and add it to the pressure cooker.

• Also, add 3 to 4 cups of water to the pressure cooker, cover it and cook it for 3 whistles.

• After about 3 whistles turn off the flame. Once the pressure is released completely, open the lid.

• Filter the water, peel the skin and cut the potatoes into small bite sized pieces.

• Heat a kadai, and add 2 tbsp of oil to it. Maintain the flame at medium-high.

• Once the oil is heated, add the mustard seeds, urid dhal and cumin seeds to it.

• Once the seeds start to splutter, add the sliced onions to it.

• Also, add the green chillies, salt and asafoetida to it, and saute them until the onions turn translucent.

• Once the onions turn translucent, turn the flame to medium-low, and add the chopped boiled potatoes to it.

• Mix it well and gently mash the potatoes. Cover it and let it cook on medium-low for about 10 minutes.

• After about 10 minutes, open the lid. Garnish it with curry leaves, and turn off the flame.

YUMMY AND DELICIOUS URULAIKILANGU PUTTU IS READY.

SERVE IT WITH HOT STEAMED RICE, ALONG WITH SAMBAR, RASAM OR KULAMBU.

I HAD URULAIKILANGU PUTTU WITH HOT STEAMED RICE AND KEERAI THOKKU.

VARIATIONS:

• Diced onions can also be used instead of thinly sliced onions.
• The amount of green chillies added can be adjusted according to our preference.

PRO TIPS:

Do not mash the potatoes completely. Mashing them completely, alters the taste and texture of the recipe.