To begin making Urulaikizhangu Puli Thokku Recipe, wash and boil the potatoes using a pressure cooker for 2 whistles. The potatoes should be cooked yet firm.
Once cooked, peel the skin of the potatoes, cut it into cubes and keep aside.
Heat oil in a kadai on medium heat, add the mustard seeds and chana dal and let it crackle.
Add the asafoetida, curry leaves and dried red chilli and let it splutter.
Add the tamarind paste and the spice powders – red chilli, coriander and sambar powder.
Add a 1/4 cup of water and let the mixture boil for a few minutes until the raw smell of the tamarind goes away.
Once it comes to a paste consistency, add the boiled potatoes, season with salt and toss the potatoes well in the tamarind spice mix.
Let the Urulaikizhangu Puli Thokku simmer for 10 minutes until it becomes a little dry and turn off the heat. Check the taste and adjust the salt and chillies accordingly. Transfer the Urulaikizhangu Puli Thokku to a serving bowl.
Serve the Urulaikizhangu Puli Thokku Recipe along with steamed rice, Thakkali Vengayam Sambar recipe, Beets, Garlic, Lemon rasam, Carrots and Beans Poriyal and Papads as a part of your elaborate weekend brunch menu.