Kerala Potato Curry with Coconut Milk / Urulakizhangu Curry

Ingredients (Serves 6 – 7)

1. Potatoes – 4, medium

2. Coconut oil – 1.5 tbsp

3. Onion – 1/2 large, cubed

    Ginger – 2- 3 tsp, thinly sliced

    Garlic – 4 cloves, finely chopped

    Green chilies – 2, slit

4. Turmeric powder – 1/2 tsp

    Coriander powder – 2.5 tsp

    Chilly powder – 3/4 tsp

5. Hot water – 2 cups

6. Salt – To taste

7. Thick coconut milk – 1/2 cup

To season

8. Coconut oil – 2 – 3 tsp

9. Mustard seeds – 1/2 tsp

    Dried red chilies – 2, broken

    Curry leaves – 1 sprig

Method

1. Heat 1.5 tbsp coconut oil in a pressure cooker. Add onion and saute until transparent. Next add ginger, garlic and green chilies. Saute for 3 – 4 mts. Add turmeric powder, coriander powder, chilly powder and stir until their raw smell leaves. Add potato cubes and mix well. Finally add hot water and salt. Mix well and cook for 1 whistle.Open the cooker after 10 – 15 minutes. Mash the cooked potatoes slightly using the back of a spoon. Add thick coconut milk and cook for a few minutes. Switch off.

2. In a small pan, heat coconut oil. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour over the curry. Cover with a lid for 5 – 10mts. Mix well and serve with idiyappam/ appam.