How to make Urlai Vathakal -

Fried masala potatoes.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Black Gram Skinless, Sesame Oil

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Five Spice Tofu Chilli Paneer Spinach Soy Granules Mushroom Shagoti

Urlai Vathakal

Urlai Vathakal Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Urlai Vathakal Recipe

  • Split Black Gram Skinless 2 teaspoons

  • Sesame Oil 3 1/2 tablespoons

  • Baby potatoes 1/2 kilogram

  • Turmeric powder 1/2 teaspoon

  • Refined oil 3 1/2 tablespoons

  • Curry leaves 10

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 7-8

  • Cumin seeds 1/2 teaspoon

  • Aniseeds (saunf) 1/2 teaspoon

  • Asafoetida 1/2 teaspoon

  • Red chilli powder (deghi mirch) 2 teaspoons

  • Red chilli powder (deghi mirch) to taste


Step 1

Boil the potatoes in water, with salt and turmeric till almost done. Remove the excess water and keep aside. Heat the oils in a pan.

Step 2

Fry curry leaves till crisp. Drain onto an absorbent paper and keep aside. Add the mustard seeds to the same oil and allow them to crackle.

Step 3

Add the red chillies, cumin seeds, aniseeds and urad dal. Cook for two to three minutes. Add the asafoetida and potatoes and cook the same till crisp.

Step 4

Remove the excess oil and then add the red chilli powder and salt to taste. Remove from heat and serve garnished with fried curry leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.