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Varutharacha Urulakizhangu Curry ~ Potato Curry with Roasted Coconut Masala

Course Main
Cuisine Kerala
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda


  • 3 medium potatoes peeled and chopped
  • 1/2 tsp turmeric
  • Sufficient water
  • Salt to taste
  • 3/4 cup grated coconut
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp fennel powder
  • 6 cloves
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 dry red chillies
  • 2 sprigs curry leaves


  • In a pressure cooker, add the potatoes, turmeric and water just enough to cover the potatoes. Cook for 2 whistles and switch off.
  • Dry roast all the ingredients for the masala till the coconut becomes almost brownish. Ensure not to burn.
  • Allow the roasted masala to cool. Add little water and grind into a smooth paste.
  • In a "chatti" (earthern pot), heat coconut oil. Allow the mustard seeds to splutter.
  • Fry the dry chillies and curry leaves for a couple of seconds.
  • Add in the cooked potatoes along with the water and the ground masala, stir well.
  • Cook till hot. Do not boil as the coconut may crack! Serve warm with rice!!!