Urulakizhangu (potato) Mezhukkupuratti

Ingredients (Serves 4)

1. Potato – 2 medium-large, cut into medium cubes

2. Coconut oil – 2 tbsp or as required

3. Mustard seeds – 1/2 tsp

    Crushed red chilies – 1/2 tsp

    Curry leaves – 1 sprig

4. Pearl onions – 6

    Garlic – 3 small cloves

5. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 3/4 tsp

6. Water – 1/4 cup

7. Salt – To taste

Method

1. Crush pearl onions and garlic in a mortar and pestle.

2. Heat 1 tbsp coconut oil in a cheena chatti or a non-stick pan. Splutter mustard seeds and fry crushed red chilies and curry leaves. Add crushed pearl onions and garlic. Cook for a minute until their raw flavor leaves. Add potato cubes, turmeric powder, kashmiri chilly powder and enough salt, to taste. Mix well. Add 1/4 cup water. Cover and cook at medium heat, stirring occasionally until 3/4th done. Add a tbsp of coconut oil. Cook for a few minutes at medium-high heat, stirring occasionally until the potato pieces are slightly roasted and done. Serve with rice and other side-dishes.