Spicy Potato Stir fry / urulla kizhaghu Mezhukku puratti is a simple and tasty Kerala style vegetable preparation. Back home, in my school college days it is one of my favourite lunch box side dish. Yes! It is a perfect and desirable side dish for me with boiled rice and chamandhi or sambar or moru curry or rasam 🙂 . Those days we close friends used to share and enjoy our lunch box dishes each other with lots of fun, jokes, film stories, gossip 😉 , new fashions and trend. Oh God! My tongue still recalls the divine and delicious dishes that were prepared by my friend’s mothers which include Hindu, Muslims and Christian preparations. When there have any religious festivals like Onam, Christmas and Ramadan , after the holidays we have a great feast . Hmm.. I am really miss all those special moments 🙁 but I have no regrets too because I enjoyed a lot those days and still remember each moments like yesterday. Yeah! It is a life time memory for me 🙂 Sometimes we never know a true value of moment until it becomes a ‘memory’.Recall your school days and go back into the past, it’s a special and fresh feeling 🙂 Have a nice day guys 🙂 Here is my school time favourite (even now) 😉 🙂 recipe. Hope you also like and enjoy it as much as I do 🙂
|Side Dish/Kerala (India)
|Cooking and Preparation Time
|20 to 30 Minutes
|5 to 6
Ingredients For Kerala Style Spicy Potato Stir fry/ urulla kizhaghu Mezhukku puratti
|4 Numbers (Medium Size)
|Skinned and diced evenly
|1 Big or 2 Small/medium size
|Skinned and chopped
|Red dry Chilly
|Cut into small pieces
|2 to3 Tablespoon
|I used coconut oil here
|Adjust as per your taste
|As per your Taste
|Require for cooking potato dices (approximately ¼ Cup)
Method For Kerala Spicy Potato Stir fry/ urulla kizhaghu Mezhukku puratti
• Place diced potato in a non-stick pan. Add water (not much, approximately ¼ Cup), salt and 1 table spoon oil (adding oil prevent from sticking the dices each other as well as the bottom of the pan).
• Cover the pan and cook in a low/medium heat.
• When half cooked, add ¼ tablespoon turmeric powder and mix well.
• Cover and cook until the potato done with moist texture (Do not overcook potato). Turn off the heat, keep aside.
• Heat remaining oil in another non-stick frying pan. Pop mustard seeds.
• Add onion, red dry chilly and curry leaves. Sauté well.
• When its light brown in colour, lower the heat and add ¾ tablespoon red chilly powder. Sauté next 2 minutes.
• Add cooked potato dices. Sauté and mix well, make sure all masala’s well coated with potato dices.
• Cover and cook it 2 to 3 minutes in a lower flame for all potato dices well absorb all masala’s.
• Uncover the pan, increase the flame. Stir potato continuously (sprinkle some oil if required) until very dry and fry in texture.
• Turn off the heat, taste and add salt if required.
• Serve spicy potato stir fry with boiled rice and enjoy 🙂
More Stir fry recipes please click HERE