Urulakizhangu – Keralan Potato Curry is popular throughout Kerala. It was love at first taste for us when our gracious hosts, the Menon family of The Turmerica, shared the recipe. And, we couldn’t help think it’s Kerala’s answer to that old British standard, the potato scallop.
The difference is that these potatoes and onions cook in coconut instead of cow’s cream. Green chillies and a hint of cinnamon lend subtle spicing. The results are mouth-watering.
Urulakizhangu – Kerala Potato Curry Recipe
Yields 4 -6 servings
Prep Time 5 minutes
Cooking Time 25 minutes
Total 30 minutes
2 teaspoons coconut oil
1 cup sliced onion
1 teaspoon sliced ginger
2 slit green chilies
2 large potatoes cut in 1-inch cubes
2 cups water
1 teaspoon salt
1 small piece cinnamon bark
1 cup coconut cream (first press if using fresh)
1 sprig fresh curry leaves
Heat the coconut oil in a frying pan over medium heat and add the onions, ginger and chilies and cook until the onions are soft and translucent.
Add the potatoes to the water and salt, cover and bring to a boil on high heat for 10 minutes.
Reduce the heat to medium, when the potatoes are almost cooked, and add the cinnamon, curry leaves, and coconut cream.
Finish cooking and serve garnished with a few curry leaves.
Enjoy as a side with other vegetables, dal or meat.
Thank you for trying this facesplacesandplates.com recipe.