Peel baby potatoes and keep it aside

Take water in a tawa and boil it until you see bubbles in bottom of tawa

Put the peeled potatoes in boiling water. Add turmeric and salt to boiling water and boil for 5 minutes

Strain the water and leave the potatoes aside

Take a frying pan and pour oil to level where the potatoes can be half submerged

Heat up oil, once it is hot add red chili to the oil. Make sure red chilies are broken into pieces. Add one tablespoon of cumin leaves and mustard seeds as needed

Add potatoes to the hot oil. Shallow fry potatoes until the top layer turns light brown. Fry it for 10 minutes

Strain the oil completely.

Make sure to use a fine strainer so that the residue and potatoes remains. Residue retains the taste.

Transfer the potatoes along with the residue into a pan. Add curry leaves. Add Kashmiri Chilli powder for spice and color. Add a pinch of turmeric powder. Add salt as needed. Toss it nicely for 3 to 4 minutes until the curry leaves turn light brown.

Now transfer that to a bowl and "Uruzhai vathakkal" is ready to serve and eat.

This can be served with rasam rice or curd rice or even as snacks