POTATO MEZHUKKUPURATTI

     "Potato Mezhukupuratti" a traditional Kerala style stir-fry prepared with Potatoes.  In this recipe, I have pan-fried the Potatoes along with the seasonings on a very low flame until it turned soft and cooked.  Slow-cooked Mezhukkupuratti yields a well coated and silky texture. Potato Mezhukkupuratti is a quick and tasty side dish that can be prepared within no time. Potatoes are delicious in any form and this recipe is also of no excuse.  
     This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu/Pulissery and Pappadam for a complete meal. Serves best for kids Lunch Box packing too.

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India) 
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes

 

HOW TO MAKE POTATO MEZHUKKUPURATTI -  KERALA STYLE STIR-FRIED POTATOES

 

INGREDIENTS :

For Potato Mezhukkupuratti:

Potato - 4-6 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch(Optional)
Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves


You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

 

METHOD :

• Clean, Peel and wash the Potatoes.
• Cut the Potatoes into quarters and then into thin slices.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Potato Slices along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Switch off the flame once the Potatoes are cooked and the masala is well coated to every slice.
• Serve Potato Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Potato Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Potato Slices on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Potato Mezhukkupuratti.
• Do not overcook the Potatoes.