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Urulakizhangu( Potato) stew
Published On: 04 Jan 2009
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
English: Green Peas
telugu: Pachabatthani / Bataneelu / Gundusanighelu
Gujarati: Vatana / Mutter
Konkani: Attano / Batani
Marathi: Vatana / Mattar / Watane
Oriya: Matara / Matar
Punjabi: Kabli Chole / Mattar
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Bengali: Laban / Noone
Peel off the skin from potatoes and carrots.
Microwave each item separtely with enough water and salt.
:- Cooking time for potato and carrot can be different.
Take aside 1/4 cup of cooked potatoes, mash it very well and keep it aside.
Heat 2 tbsp of oil in a pan.
Add the masala ingredients to it.
Once the masala aroma comes out, add onions, green chillies, curry leaves, followed by ginger and garlic.
When you see onions becoming translucent and green chillies skin bubbling up, add green peas and saute for 7 minutes.
To this mix, add cooked potatoes and carrots and coat them well with the masala mix.
Add thin coconut milk along with mashed potatoes and let it cook on low flame for 15 mins.
:- Mashed potatoes thickens the gravy.
Taste test here for salt and adjust to taste.
Add thick coconut milk, bring it to boil and take it out immediately from the stove.
:- The gravy consistency should be thick and gluey.
Garnish with more curry leaves .
Standards I follow:-1) 2 cups thin milk = 1 1/4 cup water + 3/4 cups thick milk2) If I dont have all masala ingredients, I use 1/4 - 1/2 garam masala powder (But taste is very much compromised..).3) Before serving I take out masala sticks out, if I end up using whole spices.4) Some times, I put star anise before serving as garnish and serving purposes.
Very good recipe. Good with palappam.
ee peru adhyamaya kelkunne.... curry kollam
very tasty dish, goes well with appams and vellappamm...thanks
Greenpeas idea kollam.. :). Nice post
It is very good...
Varutharacha Meen Curry is a very popular Malayalee delicacy throughout Kerala. Any fish as per your choice can be used in the preparation of this tasty dish. Varutharacha Meen Curry goes well with almost anything like pathiri, puttu as well as with white steamed rice. Grated coconut is fried with spices and then ground to a fine paste. Fish pieces are cooked in this spicy coconut mixture with tamarind pulp which makes Varutharacha Meen Curry simply irresistible. Spicy flavor of the dish can be adjusted as per preference. Varutharacha Meen Curry requires very little time for the preparation. The thick, flavorful gravy of this dish is tempting. Our Varutharacha Meen Curry is well explained in simple sentences.
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