Potato Mezhukkupuratti
A simple and comforting Kerala-style potato stir-fry. Cubed potatoes are slow-roasted with shallots and spices until tender inside and beautifully caramelized on the outside. A perfect side for rice.
For 4 servings
8 steps. 25 minutes total.
- 1
Prepare the vegetables
- a.Peel the potatoes and cut them into uniform 1-inch cubes. Thinly slice the shallots and slit the green chilies lengthwise.
- 2
Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat
- a.After about 1 minute, test the heat by dropping in a mustard seed; if it sizzles, add the rest of the mustard seeds. Let them splutter completely, which takes about 30 seconds.
- 3
Add the sliced shallots, slit green chilies, and fresh curry leaves to the pan
- a.Sauté for 3-4 minutes, stirring occasionally, until the shallots become soft and translucent.
- 4
Reduce the heat to low
- a.Add the turmeric powder and red chili powder. Stir continuously for 30-45 seconds until the raw aroma of the spices disappears. Be careful not to burn them.
- 5
Immediately add the cubed potatoes and salt
- a.Toss everything together thoroughly to ensure the potatoes are evenly coated with the spice-infused oil.
- 6
Cover the pan with a lid and cook on low heat for 15-20 minutes
- a.Stir every 5 minutes to prevent the potatoes from sticking. If the pan seems too dry, sprinkle 1-2 tablespoons of water. Cook until a fork easily pierces a potato cube.
- 7
Once the potatoes are tender, remove the lid
- a.Increase the heat to medium and continue to stir-fry for another 5-7 minutes. Allow the potatoes to rest for a minute between stirs to develop a golden-brown, roasted crust.
- 8
Turn off the heat
- a.Let it rest for a few minutes before serving. Serve the Potato Mezhukkupuratti hot as a side dish with steamed rice and sambar or moru curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold or red potatoes as they hold their shape well and won't turn mushy.
- 2Do not overcrowd the pan. Use a wide pan to give the potatoes enough space to roast evenly instead of steaming.
- 3Patience is key. Slow cooking on low heat is essential for this dish to cook the potatoes through and develop flavor without burning the spices.
- 4For a more intense flavor, lightly crush the shallots and garlic (if using) in a mortar and pestle before adding them to the pan.
- 5If you're short on time, you can par-boil the potato cubes for 5-7 minutes. Drain them completely before adding to the pan to significantly reduce the cooking time.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of cooked chickpeas or black-eyed peas along with the potatoes for added protein and texture.
Vegetable MedleyVegetable Medley
Incorporate other sturdy vegetables like green beans, carrots, or raw banana (vazhakka), cutting them to a similar size as the potatoes.
Spice VariationSpice Variation
Add 1/2 teaspoon of freshly crushed black pepper or 1/4 teaspoon of garam masala at the very end of cooking for a different aromatic finish.
Garlic FlavorGarlic Flavor
Sauté 3-4 cloves of crushed garlic along with the shallots for an extra layer of pungent flavor.
Why this is on our healthy list.
Energy Source
Potatoes are rich in complex carbohydrates, providing a steady release of energy to fuel your body and brain throughout the day.
Rich in Potassium
This dish is a good source of potassium from potatoes, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Antioxidant Properties
Spices like turmeric and chili powder contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
Mezhukkupuratti is a traditional Kerala-style stir-fry where vegetables are slow-cooked or roasted in oil with minimal spices. The name translates to 'coated with oil', highlighting the roasting process that gives the dish its characteristic texture.