Sunday, July 5, 2009

Urulaikizhangu Ulathiyathu/ Aloo Sabji (Kerala Style)

I have always liked potatoes and this is one of my favourite ways of eating it. I know this is an extremely simple recipe and might make some wonder why i even bothered to post it here. But then again this is meant for those who haven't tried it yet.

Urulaikizhangu Olathiyathu/ Aloo Sabji (Kerala Style)

Potato- 3 nos (medium size)- Sliced like french fries only not as long.
Garlic- 2 nos (crushed)
Chili Powder- 1 tsp ( less if you don't like spicy food)
Turmeric Powder- 1/4th tsp
Salt- to taste
Water- 3/4 cup ( as little as possible)
Oil- 2- 3 tsp
Curry Leaves
Mustard Seeds

Step 1: In a pan boil Potato, crushed garlic, chilli powder, turmeric powder and salt. Please ensure that the water level is covering just 3/4th of the potato.

Step 2: Toss this once or twice while cooking it (time required won't be more than 10- 15mins.) The water needs to dry out completely. Setting it aside to cool down after is very important as the potato will not be able to retain its shape otherwise.

Step 3: In a deep wok, do a tadka of oil, mustard seeds and curry leaves. Add the above potato and let is cook until slightly fried.

It's really easy to make and tastes great when served with plain rice and kachiya mooru/ yellow mooru. Kachiya Mooru is very similar to the northindian Kadi. Yet another easy dish.


  1. You know what...we have cut down on potatoes so so much and im missing it. Roshan doesnt consider that as a vegetable and says its full of unnecessary carbs which we get from rice fav is rice, dal and potato fry made nadan style, with pappadom..oh my mouth is watering just thinking about it. i can survive on just this forever :)
    but tell me this...when you stir fry it in the wok, dont you need to add any masala? will the masala from the boiling stage suffice?

  2. i can see Roshan's point....we have kinda stopped using rice instead. (robin never liked it in the first place....i had to bribe him to eat it...coz its easier to make than chapattis). As for the masala question...get the amount of water right and let is dry out...this will ensure that the masala sticks to the potato and you won't need to add more...(i so love the fact that you asked a doubt...makes me feel "oh so imp!" lol...


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