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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.
Prepare the vegetables. Peel the potatoes and cut them into uniform 1-inch cubes. Thinly slice the shallots and slit the green chilies lengthwise.
Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. 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.
Add the sliced shallots, slit green chilies, and fresh curry leaves to the pan. Sauté for 3-4 minutes, stirring occasionally, until the shallots become soft and translucent.
Reduce the heat to low. 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.
Immediately add the cubed potatoes and salt. Toss everything together thoroughly to ensure the potatoes are evenly coated with the spice-infused oil.
Cover the pan with a lid and cook on low heat for 15-20 minutes. 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.
Once the potatoes are tender, remove the lid. 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.
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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.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 226.47 calories per serving with 3.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Turn off the heat. 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.
Add 1/2 cup of cooked chickpeas or black-eyed peas along with the potatoes for added protein and texture.
Incorporate other sturdy vegetables like green beans, carrots, or raw banana (vazhakka), cutting them to a similar size as the potatoes.
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.
Sauté 3-4 cloves of crushed garlic along with the shallots for an extra layer of pungent flavor.
Potatoes are rich in complex carbohydrates, providing a steady release of energy to fuel your body and brain throughout the day.
This dish is a good source of potassium from potatoes, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Spices like turmeric and chili powder contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
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.
Yes, while coconut oil provides the authentic Kerala flavor, you can use any neutral vegetable oil like sunflower or canola oil. However, the taste will be slightly different.
Ensure you are using a heavy-bottomed pan and cooking on low heat. If they still stick, sprinkle a tablespoon or two of water, cover, and let it steam for a minute before stirring again. Don't add too much water, as it will steam the potatoes instead of roasting them.
It can be part of a balanced diet. Potatoes are a good source of potassium and Vitamin C. However, the dish is prepared with a significant amount of oil, which increases its calorie and fat content. To make it healthier, you can reduce the amount of oil used.
One serving (about 150g) contains approximately 210-240 calories, primarily from the potatoes (carbohydrates) and coconut oil (fats). The exact count can vary based on the type of potato and the amount of oil absorbed.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat or in the microwave until warmed through. The roasted texture is best when fresh but it still tastes great.