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.