Potato Mezhukkupuratti

Potato Mezhukkupuratti

Potato Mezhukkupuratti or Spicy Potato Stir fry or Urulla kizhaghu Mezhukku puratti is a simple and tasty Kerala style vegetable preparation. In my school days this was one of my favourite lunch box dish. This is a perfect and desirable side dish with boiled rice and chamandhi or sambar or moru curry or rasam.

Mezhukkupuratti is a Kerala specialty prepared with vegetable stir-fried with garlic, onions or shallots and spices. Usually the dish is prepared with vegetables like koorka (chinese potato), raw banana (vazhakka/kaya), elephant foot yam (chena), bittergourd (pavakka), chakka kuru (jackfruit seeds) and yardlong beans (payar). Though the above vegetables are the traditional ones used to make mezhukkupuratti, we can use any vegetable available locally to make this stir fry.

Potato mezhukkupuratti is one of my favorites and it goes well with any South Indian gravy and variety rice. Do not use boiled potato for this recipe. The real taste of this mezhukkupuratti comes when the potatoes are slow cooked with spices. By the time the potatoes are cooked, the shallots get caramelized, adding a bit of sweetness which balances the spice. This stir fry not only goes well as a side dish to rice but can be served with chapathi too.

Ingredients

  • Potato 2 Medium Nos. (Peel of the Skin and Cut in to Medium Cubes)
  • Shallots 4 Nos. Thinly sliced
  • Garlic 2 Pods. Crushed
  • Red Chilly Flakes 1.5 Teaspoon
  • Turmeric Powder 1/4 Teaspoon
  • Kashmiri Chilli Powder 1/2 Teaspoon
  • Coconut Oil, Curry Leaves, Mustard Seed, Water and Salt as required

Directions

  1. Heat up your Kadai with a Tablespoon of Coconut Oil and Splutter the Mustard Seeds
  2. Add Red Chilly Flakes and Curry Leaves in to this and Sauté till the raw smell goes
  3. Add Turmeric Powder, Kashmiri Chilli Powder, Shallots and Garlic and Sauté for a Minute
  4. Add Potato Cubes, enough salt and Water to Cook; Cover the kadai and cook on medium heat, stirring occasionally until the potatoes are half done.
  5. Add Little more coconut oil and cook for few minutes on medium/high heat stirring occasionally until the potatoes are slightly roasted and done.
  6. Serve with Curd Rice or Rice.

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