Urulaikizhangu Elumichai Kari recipe

Heat the oil in a nonstick pan. Add mustard seeds and cumin seeds. When the seeds splutter add the chopped onions, curry leaves, green chilies, and ginger-garlic paste. Once the onions turn brown add salt, turmeric, and mix well. Next, add the chopped potatoes, and mix well. Cover the pan with a lid and let the potatoes cook for 10 minutes while stirring occasionally. As soon as the potatoes soften add lemon juice. Mix well and cook the ingredients for 5 more minutes.

Garnish with coriander leaves and serve hot with steamed rice or roti.

Chop the onions and potatoes into small pieces.