Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy) is a very classic tamil brahmin dish that is eaten along with puri’s or chapatti. As a child I would not eat any potatoes apart from my favorite urulai kizhangu roast (potato roast), but now that I am all grown up and eaten things as bland as a leaf, I just love this dish. I love this dish for it tangy lemon and ginger flavors that get so well absorbed by the potatoes. The dish is made healthy using less oil, spiced just right to get the best flavors from the potatoes and the curry. Serve the Urulai Kizhangu Masiyal Recipe (Potatoes in a Tangy lemon and Ginger Gravy) along with Phulkas for a wholesome weeknight dinner.
Here are a few more gravy recipes that you can try