Who could forget the taste of Urulakkizhanghu Mezhukkupuratty in a ‘Pothichoru’ ?.Nadan Urulakkizhanghu Mezhukkupuratty /Potato Fry is an authentic dish of Kerala cuisine. It is a good accompaniment with rice. There are several methods to prepare this mouth-watering dish. Here, I follow the style of my mother as I am addicted to her recipes since my childhood. Her recipe is super easy to follow and t the result is awesome. You can try and enjoy it.
|Potato||3 medium,cut into cube size|
|Thenghakkothu/Coconut bits||¼ cup|
|Kashmeeri Chilly powder||1/2 table spoon|
|Turmeric powder||1/4 teaspoon|
|Coconut oil||as required|
Peel potatoes and wash thoroughly under running water.
Cut into small cube sized pieces and keep aside in a Kadai. Add in coconut bits/thenghakothu to this. Add required salt and a pinch of turmeric powder. Cook this in a medium flame. Add chilly powder and turmeric powder when it boils.
When water gets evaporated, drizzle oil through the sides of the pan.
Bring down the flame to low. Stir occasionally to avoid potatoes sticking on the Kadai. Add oil if needed to fry well.
Potato pieces should be crispy fried in coconut oil.Urulakkishanghu Mezhukkupuratty is ready.
Serve hot with rice
Coconut oil will give an authentic taste.
Do not add any other powders other than the ingredients listed out in the recipe.
When you boil potatoes add one spoon oil in water which helps from sticking on the pan.