Name: Urulakizhangu Stew
Prep time: 20 min
Total time: 20 min
Ingredients: 4 - Potato (large); 4 nos Onion (sliced thinly, large); 4 nos Green chillies (slit); 1 can Coconut milk; or; 1 no Coconut (extract first and second milk from it); 2 tsp Garam masala powder; 1 tsp Mustard seeds; 2 sprigs Curry leaves; 4 - Dry red chillies (Kollamulaku); Coconut oil for tempering; Salt (As reqd)

Urulakizhangu Stew

Delicious stew made with potato, onions and coconut milk

Print Recipe

Prep Time 20 mins

Total Time 20 mins

Cuisine Kerala

Servings people

Ingredients

4 - Potato large
4 nos Onion sliced thinly, large
4 nos Green chillies slit
1 can Coconut milk
or
1 no Coconut extract first and second milk from it
2 tsp Garam masala powder
1 tsp Mustard seeds
2 sprigs Curry leaves
4 - Dry red chillies Kollamulaku
Coconut oil for tempering
Salt As reqd

Instructions

Peel the potatoes and cut them into long finger size pieces.
In a big vessel, cook the potatoes, onions and green chillies with salt in the thin coconut milk.
:- If you are using canned coconut milk, then cook in 2 cups of water.
When potatoes are cooked, add the garam masala powder and stir.
Add the first coconut milk or canned coconut milk and stir well and bring to a boil.
As soon as it boils, remove from heat.
Adjust the salt.
Heat 1 tbsp of coconut oil in a tempering pan.
Splutter mustard seeds.
Add dry red chillies and curry leaves and stir well to ensure they are fried.
Pour it on top of the stew and stir well.
:- Serve hot with appam, puttu, idiyappam or chappathis. This dish goes well with almost anything.

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Urulakizhangu Stew