Urulakizhangu Stew

by NP
Delicious stew made with potato, onions and coconut milk
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Peel the potatoes and cut them into long finger size pieces.
  2. In a big vessel, cook the potatoes, onions and green chillies with salt in the thin coconut milk.
  3. :- If you are using canned coconut milk, then cook in 2 cups of water.
  4. When potatoes are cooked, add the garam masala powder and stir.
  5. Add the first coconut milk or canned coconut milk and stir well and bring to a boil.
  6. As soon as it boils, remove from heat.
  7. Adjust the salt.
  8. Heat 1 tbsp of coconut oil in a tempering pan.
  9. Splutter mustard seeds.
  10. Add dry red chillies and curry leaves and stir well to ensure they are fried.
  11. Pour it on top of the stew and stir well.
  12. :- Serve hot with appam, puttu, idiyappam or chappathis. This dish goes well with almost anything.
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1 comment

curryadmin
Swati Nair December 26, 2008 - 11:15 am

Nice! I added the Garam masala in the tadka, so that i wont get the kacha taste of the powder, Very nice! Thanks for the recipe!!

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