Go Back

Urulakizhangu Ozhichu Koottaan ~ Potato Coconut Milk Curry

Course Side Dish
Cuisine Kerala
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Author Rafeeda

Ingredients

  • 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

Instructions

  • 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.