URULAKKIZHANGU CURRY

INGREDIENTS

1. Potato (urulakkizhangu) - 2

2. Big onion - 1(thinly sliced)

3. Garlic - 2 cloves

4. Ginger - 1/2" cube

5. Curry leaves - 2 sprigs

6. Tomato - 1(quartered)

7. Coconut oil - 1 1/2 table spoon

8. Mustard seeds - 1/2 tea spoon

9. Turmeric powder - 1/4 + 1/4 tea spoon

10. Corriander powder - 1 1/2 tea spoon

11. Garam masala powder - 1/4 + 3/4 tea spoon

12. Chilli powder - 1/2 tea spoon

13. Split green chillis - 2

14. Thick coconut milk - 1 cup

15. Thin coconut milk - 1 cup

METHOD

1. Peel skin, wash and cube the potaoes. Add 1 cup water, 1/4 tea sp turmeric powder, 1/4 tea sp garam masala powder and a little salt and cook till almost done.

2. Cut the garlic and ginger lenghwise.

3. Heat oil in a pan and splutter mustard seeds. Saute the onion for a minute. Add ginger, garlic, chillis and curry leaves and saute till the onion turns light brown.

4. Add the powders and stir for a minute. Add tomato and stir fry.

5. Add thin coconut milk, salt and  potato and cook on low fire till the gravy thickens. Add thick coconut milk slowly stirring well. Switch off stove and continue stirring for a minute to avoid curdling.

This curry goes well with idiyappam, palappam, vellayappam, kozhukkatta etc.