This Kerala style potato stir fry or Urulakizhangu Mezhukkupuratti is something I make when I put off grocery shopping for so long that there is hardly anything left to cook with at home except a few old potatoes. But this meal of rice and potato stir fry is so satisfying that I wonder why I don’t make it more often.
Yes, I do load my plate with food when I make this stir fry. It’s not recommended for people on a diet, but the extra inches are totally worth it!
- Peel and cube the potatoes. Cook potato cubes with chopped onions, green chilies, garlic, cinnamon, cloves, turmeric powder, salt and pepper along with water till almost cooked.
- In a pan, heat coconut oil. Splutter mustard seeds and broken pieces of dried red chili. Add red chili powder, coriander powder and curry leaves and saute on low flame for a couple of minutes.
- Add potato mixture and stir fry for a few minutes till potato is cooked through. (Add more oil if required).
- Mix in thick coconut milk and warm through. Adjust seasoning and serve hot with rice.