Shashi Tharoor, the Indian politician, author, former diplomat, and public intellectual, is celebrated for his eloquence, command of the English language, and extensive vocabulary. While he often discusses literature, economics, and Indian politics, the 70-year-old recently shared his love for food, particularly a cherished South Indian dish taught by his father.
Shashi Tharoor's Favorite Dish
In an interview with RedFM, Tharoor recalled, "If you want specific dishes from my home, there were two or three particular dishes that I enjoyed the most. One of which is Urulakizhangu Upperi." He explained that this is a Palakkad phrase, where 'urulakizhangu' means potatoes and 'upperi' refers to a stir-fried preparation. "In my family and in Palakkad, it was a fabulous dish. My father even taught me how to make it. He was a great chef himself," Tharoor added.
Recipe Details
Tharoor described the recipe: "First boil the potatoes, peel them, boil them in water with haldi and salt. Then dice them and toss them, saute them in a mixture you've made in the mixi of red chillies and small onions (shallots). Add salt to taste. Some people can also put a little tamarind. My mouth is watering as I think about this. You can roast it until it turns black, as some people like. It is the most delicious dish imaginable. You can have it with rice, roti, puri, or whatever you want."
What is Urulakizhangu Upperi?
This traditional dish from Kerala, India, is a simple stir-fried potato preparation. Boiled potatoes are diced and sautéed with spices, resulting in a crisp exterior and soft interior. It is typically served with rice, sambar, rasam, or curd.
How to Make Urulakizhangu Upperi
Ingredients:
- 2 large potatoes
- 1 tbsp peanut oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp urad dal
- 2 strands curry leaves
- 1/2 tsp turmeric powder
- A pinch asafoetida
- 1/2 tsp red chilli powder
- 1/2 tsp pepper powder
- Salt to taste
Method:
- Cook potatoes in a pressure cooker for three whistles. Allow pressure to release naturally. Drain, peel, and slice into medium pieces. Set aside.
- In a kadhai, heat oil. Add mustard and cumin seeds; let them splutter. Add urad dal and fry for a minute. Add curry leaves and fry another minute.
- Add masala powders (turmeric, asafoetida, red chilli, pepper) and stir well.
- Add potatoes and mix thoroughly. Cook on low flame for 5-6 minutes. Add salt, mix again. Serve warm as a side dish with rice and curry.
About the Author: The TOI Lifestyle Desk is a dynamic team of journalists dedicated to curating lifestyle news for The Times of India readers, covering fashion, travel, food, wellness, and more.
