Mar 30, 2013

Urulakkizhangu Mappas (Potato Stew)

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…

Serves: 3


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.

For seasoning:


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 /

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