Urulakizhangu Mappas / Potato Mappas

Urulakizhangu mappas

Ingredients (Serves 4 – 5)

1. Potato – 2 large, cubed

2. Coconut oil – 1.5 tbsp

3. Mustard seeds – 1/2 tsp

4. Onion – 1 cup, cubed

    Ginger – 2- 3 tsp, thinly sliced

    Green chilies – 2 – 3, slit

    Curry leaves – A few

5. Turmeric powder – 1/2 tsp

    Coriander powder – 1 tbsp

    Kashmiri chilly powder – 3/4 tsp

    Garam masala powder – 3/4 tsp

    Pepper powder –  1/4 – 1/2 tsp

6. Tomato – 1 medium-large, cubed

     Cilantro – 3 – 4 sprigs

7. Salt – To taste

8. Thin coconut milk  -  2.5 cups

    Thick coconut milk – 1/4 cup

Method

Heat oil in a heavy-bottomed vessel at medium heat. Splutter mustard seeds and add onion,ginger, green chilies, curry leaves and little salt. Saute until onion turns translucent. Bring down the heat to low. Add the spice powders numbered 5.  Mix well . Next add potato cubes, tomato cubes and mix well. Stir everything for 1 minute. Add thin coconut milk, few sprigs of cilantro and enough salt. Bring to a boil. Cover and cook at medium-low heat until the potato cubes are done, about 15 – 20 minutes. Open the lid and add thick coconut milk. Cook for a minute. Switch off. Sprinkle chopped cilantro. Serve hot with appam/ idiyappam/ chapathis.

 

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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