Chettinad Murungai Urulai & Masal Urulai Combo Kit

Note: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep:Wash curry leaves and coriander. Chop them roughly.

1. Heat oil in a pan/kadai on medium heat for 30 secs.
2. Add bay leaf and curry leaves. Leave it for 30 secs.
3. Add the paste and sauté for 1 minute
4. Add the potatoes, drumsticks, coriander and 1 cup (250ml) of water. Let it
   boil on high heat for 2 minutes.
5. Check the taste and add salt accordingly.
6. Keep it in low heat. Close the lid and let it cook for 10-12 minutes.

Note: : Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep: Wash curry leaves.

1. Add potatoes to pressure cooker (2 litres or above) and add 1.5 to 2 cups (350 to 450ml) of water.
2. Close the lid, put the whistle and pressure cook for 3 whistles on high heat.
3. Turn off the stove. Let the pressure release automatically.
4. Open the lid and drain the water completely.
5. Heat oil in a tawa on medium heat for 1 minute
6. Add spices and curry leaves. Leave it undisturbed for 30 seconds.
7. Add paste and sauté for 2 minutes.
8. Add potatoes to the tawa and mix thoroughly.
9. Add 2 table spoon (30ml) of water. Mix and allow to cook in low heat for 5 minutes.
10. Make sure that all potatoes are coated with the masala.