Kerala Style Potato Curry – I had posted the recipe for one of my favorite South Indian foods called “Appam” a few days back. The potato curry (urulakizhangu curry, urulakizhangu meaning potato in Malayalam) is a kind of stew that goes really well with Appam. Vegetable Stews are the favorite side dishes when it comes to breakfast dishes made from rice, like appam, puttu, noolappam etc. And how it tastes is something that you can only experience. It is difficult putting it in words.
Most stews made in Kerala has coconut milk as an essential ingredient. And the process of extracting milk from coconut is not an easy process. But the solve to that is the readymade coconut milk that is available at the local stores. A workaround that I learnt from my mother-in-law is to use the normal milk used for drinking. You need to be careful when using it and add it at the right time else your curry is all gone.. 🙂
The best part about the curry is that it is not time consuming. If you are short of time, this is the best option. Not that the other options like the dry chutney takes a lot of time, but of all other curries, this one takes very little time.
The ingredients in the curry is also something that would be readily available at home anytime. So with that said, let us get on to the recipe now.
- Potatoes Uralakizhangu - 2 large size (diced)
- Chopped Onions - 1 roughly chopped
- Coriander powder - 1 tbsp
- Turmeric powder - 1/4 tsp
- Garam Masala Powder - 1 tsp
- Ginger-Garlic Paste - 1 1/2 tbsp
- Green chillies - 5-6 slit length wise
- Drinking milk - 1/2 cup boiled
- Mustard seeds - 1/2 tsp
- Whole Dry Red Chilli - 2
- Curry leaves - a few
- Salt - as per the taste
- Oil - as per required
- Heat oil in a pan, add mustard seeds.
- Once the seeds starts crackling add curry leaves, whole red chilli, green chilli and chopped onion.
- Saute onion for few minutes then add ginger-garlic paste and fry till the raw smells goes off.
- Now add potato and mix well.
- Add coriander powder, turmeric powder, red chilli powder, salt and garam masala powder and give it a nice stir.
- Fry the mixture until the raw smell of masala's goes off.
- Add water as per required and cook on a low flame until the potatoes gets cooked properly, covering in between.
- Once the potatoes gets cooked add milk and remove from the fire. (Don`t allow the dish to boil after adding milk)
- Serve along with hot and crispy appam or this can also be served along with Idiyappam.
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