Potato-Onion Curry

Urulikazhangu Vengayam Bhajee

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

During my childhood in Mumbai, if my mother asked me what curry she should make for the evening meal on a day when she had made those addictive, puffy fried breads called pooris, I always answered “Urulikazhangu vengayam bhajee.” Soon she stopped asking me and automatically made this potato-onion dish each time she made pooris. You do the same in your kitchen (tear off a piece of poori, scoop up some potato curry with it, and wrap the torn bread around it)—you wi