Urulakizhangu Mezhukkupuratti (Kerala Style Potato Stir Fry)

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!

  • Servings: 2-portion
  • Time: 40 mins
  • Difficulty: easy


  • Cuisine: kerala
  • Course: side dish
  • Cooking Technique: Sautéing
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins


1 kg potato
4 onions, cubed
3 green chilies, slit lengthwise
5 cloves garlic, finely chopped
1 cm piece cinnamon
3 cloves
A pinch turmeric powder
To taste salt
To taste pepper
1/2 cup water
2 tablespoons coconut oil
1/2 teaspoon mustard seeds
2 dried red chilies
1 teaspoon red chili powder
1/2 teaspoon coriander powder
2 sprigs curry leaves
1 cup thick coconut milk


  1. 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.
  2. 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.
  3. Add potato mixture and stir fry for a few minutes till potato is cooked through. (Add more oil if required).
  4. Mix in thick coconut milk and warm through. Adjust seasoning and serve hot with rice.

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