I guess there are hardly anybody who hates potatoes. I love potatoes… In fact, this is one vegetable I can have in any form at any time of the day. It is also a vegetable I look at when I am really not in a mood to cook anything and want something quick fix. Here are some of my favorite potato curries on the blog…
Urulakizhangu Ozhichukoottaan (my favorite!!!)
I don’t know if you noticed but there was a potato dish peeking from behind the Beetroot Pooris and it was this delicious “Thenga Urulakizhangu”. The name of the dish literally translates as “Coconut Potatoes”. Or let’s rephrase it as “Potatoes with Coconut” for grammar sake. 😉 I adapted this dish from a humongous book called “660 curries” by Raghavan Iyer. InShaAllah, will do a book review on this book sometime later, but I really advise you to have this book if you are a curry lover and need a variety of ideas, whether vegetarian or non-vegetarian.
OK, coming back to the recipe, this dish is said to be from our neighboring state Tamil Nadu and is such a simple dish to make. If you are a coconut lover, you will definitely love this dish, since the coconuts are not really cooked, thereby maintaining its sweetness. The base is straightforward and once the potatoes are boiled and chopped, the rest of the process is a breeze. We loved it with the pooris, and will definitely go well as side for your rice dishes as well, or even with chapathis. I would say this dish is just the fodder when you feel really lazy. 🙂 Off to the recipe…
Thenga Urulakizhangu ~ Potatoes with Fresh Coconut
- 500 gm potatoes
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tbsp urad dal
- 4 dry round red chillies
- A fat pinch hing asafoetida
- 1/4 tsp turmeric powder
- 4 green chillies minced
- 2 sprigs curry leaves
- 1/2 bunch coriander leaves chopped
- 1/4 cup fresh grated coconut
- Salt to taste
- Half boil the potatoes, peel and chop them into large peices.
- Heat oil. Splutter the mustard seeds. Add the urad dal and fry for a few seconds.
- Add the red chillies, hing and turmeric and saute for around 15 seconds.
- Add the chopped potatoes, green chillies, curry leaves and coriander leaves and mix well.
- Add 1/2 cup water and bring to boil. Sprinkle salt and cook on low flame till done.
- Keep on high flame and saute till the water is all dried up. Even if the potatoes break up, it's fine.
- Add the coconut and give a final mix. Switch off and serve as side dish with rice or with pooris.