Urulakkizhangu Mappas (Potato stew) – A delicious main dish in Kerala cuisine, made of potatoes, spices and coconut milk. Best with appam / idiyappam / pulao / parotta / brown bread…
1 tablespoon oil
1 onion, thinly sliced
12 cloves garlic, thinly sliced
1 – inch ginger, thinly sliced
4 green chillies, slit lengthwise
½ teaspoon turmeric powder
2 teaspoon coriander powder
½ teaspoon pepper powder
4 medium size potatoes, cut into cubes or any other shape of your choice
1 ½ cup water (300 ml) Indian standard measuring cup of 200 ml / 8 oz capacity
¾ teaspoon salt (or to taste)
½ teaspoon garam masala powder (or a mix of ¼ teaspoon clove powder + ¼ teaspoon cinnamon powder + ¼ teaspoon nutmeg powder
100 ml thick coconut milk (100 ml / ½ cup / 4 oz)
Dilute turmeric powder, pepper powder and coriander powder in 2 tablespoon water and keep aside.
Heat oil in a wide karahi / pan on a medium heat. Add sliced onions and fry light golden in color (color change from pink to light golden). It may take 8 - 10 minutes.
Add sliced ginger, garlic and slit green chillies. Fry for 5 minutes on a medium to low heat.
Add diluted spice paste and stir well on a low heat for 2 - 3 minutes until the water dries up and raw smell disappears.
Add potato cubes, 1 ½ cup water, salt to taste and garam masala powder. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 18 - 20 minutes until potatoes well cooked (quantity of the gravy will reduce to 3/4th). Please do not use separately boiled potatoes. It won’t absorb flavours.
Finally mix with thick coconut milk. Do not boil again.
1 tablespoon oil
1 teaspoon mustard seeds
6 curry leaves
5 – 6 shallots (chuvannulli / small onion), sliced
Heat oil in a small pan. Add mustard seeds. When they crackle, add curry leaves and sliced onion. Fry on a low heat until crisp and fragrant. Pour this seasoning over mappas and serve with appam / idiyappam / …