Spicy Potatoes with Chiles and Tomatoes

Molagha Urulikazhangu

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Even though this spicy potato curry uses twelve chiles, half dried and half fresh, to create heat, it also has an addictive complexity. The chiles are left whole, making the resulting curry actually quite mellow-spiced. Savor this with a stack of onion-filled Pyaaz kulcha and a small bowl of pureed mangoes sweetened with a hint of sugar.