I guess I have already mentioned on the blog that umma used to never cook with potatoes. Not because she didn’t like them, but since they are starchy and not good for her diabetes, she would hardly make them. Once when I was watching “Love Bytes by Joey” on NDTV Good Times, she was cooking up a Kerala meal and demonstrated this particular curry. As soon as I watched it, I noted down the recipe and had to make it, since it reminded me of a curry that umma used to make long back. This is one of the easiest curries that I have made. It comes together in no time and is so delicious that even when you are done with your chapathis, you would want to lick the curry. No, I am not exaggerating… 😀 The coconut milk gives an amazing flavor and yes, do not miss the tempering, since it adds an extra flavor to the already delicious curry – the main reason why I chose this curry to be the final one in this time’s 3-back-to-back recipes with potatoes – the others being Chicken Potato Salad and Shepherd’s Pie… 🙂
By the way, if you thought that potatoes are only meant for savory stuff, then no – you can even make sweets off it, just like these delicious jamuns! Hopefully, will try more of them and will post in case they turn out successful… 😉 Off to the recipe…
Urulakizhangu Ozhichu Koottaan ~ Potato Coconut Milk Curry
- 1 tbsp coconut oil
- 1 large onion minced
- 3 green chillies slit
- 1 tsp ginger garlic paste
- 1 heaped tbsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp Kashmiri red chilli powder
- 1/4 tsp fennel powder
- 1 large tomato chopped
- 2 medium potatoes 300 gm
- 1/2 cup coconut milk
- 1/2 tsp garam masala powder
- Salt to taste
- FOR TEMPERING:
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 2 sprigs curry leaves
- 3-4 pearl onions thinly sliced
- Heat oil in a pressure cooker. Saute onions and green chillies till wilted.
- Add the ginger garlic paste and saute for a minute.
- Add the masala powders and cook for a minute.
- Add the tomato and a dash of water and cook till tomatoes are all mashed up.
- Add the potato and coat well. Add around a cup of water and sufficient salt.
- Cook for three whistles on high flame and switch off. Allow pressure to go by itself.
- Open the lid, add the coconut milk and garam masala powder and cook on simmer for 5 minutes. Switch off and adjust seasoning.
- Heat oil and splutter the mustard seeds. Add the curry leaves and shallots and fry well till browned. Add into the curry and keep closed for a few minutes.
- Serve warm with rice or chapathis.