Skip to main content

Potato Masala/ Sadhya Urulakizhangu Masala



Potato Masala/ Sadhya Urulakizhangu Masala

Today's recipe is a spicy potato masala/urulakizhangu masala that I often make as a side dish for chapathi. But this is also an integral part of Kerala Sadhya. This Sunday malayalees around the world will be celebrating Vishu/ Kerala New year. So this is the perfect time to share some Sadhya recipes. Sadhya is a hearty meal, a vegetarian feast with rice and curries ranging from mild and flavorful vegetable and lentils curries to more spicy vegetable curries like this potato masala. Due to this wide range of flavors, one can doubt whether it will be hard to appreciate each dish separately. As an ardent Sadhya lover, let me tell you each curry has its distinctive unique flavor and texture. In Trivandrum area, there is another version of potato curry. It is Vada kootu curry. Small deep-fried lentil balls cooked in potato curry.

Most of the recipes of Kerala Sadhya have been passed down generation after generation, but each region has their specialties. This is a Trivandrum style sadhya potato curry and I learned this recipe from my mom.Urulakizhangu masala is a blend of vegetables, fiery spices and roasted coconut adds great flavor and taste. You can use carrots, peas, cauliflower or mushrooms along with potatoes. Try this recipe, you will surely love it.

Cooking time - 20 minutes
Cuisine: Kerala/South India

Ingredients
Potato-4 medium size
Carrot chopped- 1 cup
Onion sliced- 2 medium
Tomato -2
Ginger garlic paste- 2 tsp
Curry leaves- 2 springs
Turmeric powder- 1/2 tsp
Pepper powder - 1/2 tsp
Chilly powder-2 tsp
Coriander powder- 2  1/2 tsp
Garam masala- 1 tsp
Meat masala- 1 tsp
Coconut milk- 1/2 cup
Grated coconut- 3/4 cup
Oil
salt to taste



Steps and tips to make tasty potato masala...
Roasting the coconut is an important step. Roast the coconut in a low flame. Do not rush this process. The high flame will give the coconut a burnt or charred taste. Slow roasting will bring out the real sweet nutty flavor.
To bring in some extra flavor you can roast dry red chilly and curry leaves along with coconut. You can add 4 to 5 dry chilly and avoid adding the chilly powder. Make it into a really fine smooth paste.I used Russet potatoes for this recipe. It is good for curries. When cooked inside becomes soft and creamy. It will soak up the curry sauce. But you can use potatoes of your choice.
Continue reading for full recipe...

How to make Potato Masala

Heat one tsp of oil in a pan. Add coconut and a few curry leaves. Roast till the coconut becomes brown. When it cools down make a smooth thick paste.

Heat oil a heavy bottom pan and saute thinly sliced onion, curry leaves till its golden brown. Saute ginger-garlic paste till the raw flavor disappears. Add chopped tomatoes and saute till tomato becomes soft and mushy.
Add turmeric powder, chilly powder, coriander powder, pepper powder and salt. Stir for a minute and add chopped potatoes and carrots.
Add coconut milk and 1 cup of water, cover and cook till the potatoes is soft and cooked. Finally add the roasted coconut paste,garam masala, meat masala and mix well. Allow to simmer and the gravy to thicken. Serve with rice or chapathi.


Like this recipe, try other potato recipes from this blog,
Vada Kootu Curry/Potato and Fried Vada Curry
Mangalore Spiced Potatoes
Potato Carrot Stew
Potato and Poori Masala
Potato Bondas (snack)
Potato and Prawns Masala

Like to try Sadhya Recipes Check my 100 Kerala Sadhya Recipes

Happy Cooking!

Try this,
Hope you will all enjoy!

Comments

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

10 Quick and Easy Kerala Snacks/ Tea time snacks

Do you often look for snack ideas? I like to try new snack recipes. Freshly homemade, tea time snacks appeals to all ages. There are comfort and joy in munching a delicious sweet or savory deep-fried snack with hot piping tea. Some recipes make you nostalgic, and we keep coming back to it time and again. Kerala has an exhaustive list of traditional tea-time snacks. You never get tired of eating them! So here is a list of family favorites. Today I am sharing a collection of 10 easy to make snacks that you can make under 20 minutes . Do you have any favorite snack that is simple and easy to make? Please share your ideas, leave me a comment below Want to try more Kerala snacks, check my post 12 Best Traditional Kerala Snacks - Tea Time Snacks  Pazham Pori- Crispy Fried Sweet Plantain Pazham pori is a quick and easy tea time snack. It is made with ripe sweet plantains dipped in a batter and then deep-fried in coconut oil to crispy golden. Ingredients Ripe plantains - 3 medium Maida-1 1/

Fish Fried Rice

This is a delicious and easy  fried rice made with fish. It is a healthy and quick lunch box fix. This is inspired by a Thai fish rice which I read in a magazine. The original recipe makes use of salted fish and chicken to make fried rice. But here I have used only fish (unsalted).The first time I tried this recipe I used stir fry method to cook fish and the result was somewhat scrambled fish. So to avoid it I  marinated the fish and fried it before combining with rice. You can also add carrots, cabbage,bok choy or any veggies of your choice. Ingredients Fish Boneless- 3/4 lb (I used King Fish) Cooked Rice- 3 cups Onion - 1 medium Spring onions - a little Capsicum - 1 cup Celery- 1/2 cup Soya sauce- 2 tsp Fish sauce- a few drops(optional) Chilly sauce- 1 tsp Oyster sauce- 1/2 tsp ( optional) Carrot- 1 small Ginger- 1inch thick Garlic- 3-4  pepper powder- 1/2  tsp corn starch- 1 tsp oil Cut fish into small pieces. Marinate it for 10 minutes with soya sauce and h