Potato Mezhukkupuratti

Name: Potato Mezhukkupuratti
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g potato (peeled and cut into small cubes); 500 ml water (for boiling); 0.5 tsp salt; 2 tbsp coconut oil; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken); 10 pcs curry leaves; 8 pcs shallot (small, thinly sliced); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper

RATING

4.4/5(98)

TASTE SCORE

7/10

This Kerala-style potato stir-fry is simple, comforting, and full of flavor from coconut oil, curry leaves, and mild spices. Crisp edges and soft centers make it a perfect side for rice and dal.

PREP

10m

COOK

22m

SERVES

1 KATORI

199 cal

SERVINGS

METHOD · 4 STEPS

boil · ~12 min
Boil the potatoes until just tender.
1.Add potato, water, and salt to a pot.
2.Bring to a boil over medium-high heat.
3.Cook until the potato cubes are just tender but still hold their shape, about 8 to 10 minutes.
4.Drain well and let them sit for 2 minutes so excess moisture evaporates.
TIPDo not overcook the potatoes or they will break apart in the pan.
temper · ~4 min
Make the coconut oil tempering.
1.Heat coconut oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add dried red chili and curry leaves.
4.Add shallot and cook until lightly softened and fragrant.
TIPUse a wide pan so the potatoes get more contact with the heat and crisp better.
saute · ~8 min
Cook the potatoes with the spices.
1.Add turmeric powder, red chili powder, and black pepper to the pan.
2.Stir quickly for a few seconds without burning the spices.
3.Add the boiled potato and toss gently to coat well.
4.Cook on medium heat, turning occasionally, until the edges are lightly crisp and the potatoes look dry and glossy.
TIPTurn the potatoes gently with a flat spatula to keep the cubes intact.
serve
Serve hot with rice and curry.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potatoes into small, even cubes so they boil and crisp at the same rate.
2
After draining, let the potatoes steam off for a couple of minutes; drier surfaces brown better in the pan.
3
Wait for the mustard seeds to fully splutter before adding the curry leaves and chilies for a proper Kerala-style tempering.
4
Slice the shallots thin so they soften quickly and coat the potatoes evenly without turning chunky.
5
Stir the spice powders only briefly in the oil; turmeric and chili powder can turn bitter if they scorch.
6
Use a wide pan and avoid overcrowding so the potato edges get crisp instead of steaming.
7
Toss gently and only occasionally once the potatoes go in, or the cubes may break and turn mushy.

RECIPE VARIATIONS

Adapt it for your goals.

extra spicy

Extra-spicy

Increase the red chili powder and add one more dried red chili for a hotter version that pairs especially well with plain rice and curd.

onion free

Onion-free

Skip the shallots and rely on curry leaves, mustard seeds, pepper, and extra coconut oil for a simpler version when you want a cleaner, lighter flavor.

garlic