Kerala Style Potato Stew / Urulakizhangu Stew

Potato Stew is a very easy and simple dish of Kerala that goes well with Appam, Poori, Chapathi, Puttu, Idiyappam,  or even with plain bread.... I have posted another Vegetable Stew earlier with strong and spicy flavors with darker hues due to the masalas used in it, whereas this one has a more subtle flavor.... Here is how we make Potato stew in our homes.... 

Kerala Style Potato Stew / Urulakizhangu Stew

Ingredients:

Potatoes -2 medium, boiled and slightly mashed (do not mash it overly)

Onion -1, chopped

Green Chillies – 3-4, slit open lengthwise

Ginger -1” piece, chopped

Garlic – 1 or 2 small cloves, chopped

Curry Leaves - few

Mustard seeds – ½ tsp

Cinnamon - 1” piece

Cloves -3

Cardamoms -3

Black Pepper, whole – 1tsp

Thick coconut milk / Onnampaal – ½ cup

Thin coconut milk/ Radaampaal -2 cups

Coconut oil – 1 tbsp

Vinegar – 1 tsp

Salt to taste

Method:

• Heat oil in a pan and splutter mustard seeds and add the whole spices like cinnamon, cloves, cardamoms and black pepper and allow to fry.
• Into this add chopped onions, ginger, garlic, green chillies and curry leaves and stir fry until they  becomes soft and translucent. (make sure not to change the colour of  the mixture).
• Add boiled and mashed potatoes and mix well.
• Add thin coconut milk and salt and allow to cook for 10 minutes or until the curry reaches a creamy thick consistency on medium heat.
• Add thick coconut milk and bring it to a boil and add vinegar mix well and serve hot with Palappam, Vellayappam, Poori, Chapathi, Idiyappam,  Bread or rice.