“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
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...
Rava Ladoos made with semolina or rava...
The oyster mushroom, is a common edible mushroom. there is ...
Punjabi style pumpkin curry is very famous dish with sweet a...
Radish offers many health and nutritional benefits. Radishes...
Raw banana coconut stir fry is a simple and healthy stir fri...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements