Today I am sharing the recipe of Kerala style potato curry / Kerala kizhangu curry. This curry is very easy to prepare and goes well with appam / idiyappam and in this recipe we don't add red chilly powder, so you can adjust the amount of green chillies according to your spice preference.
Potato ~ 2 medium sized
Onions ~ 1 no
Green chillies ~ 6-7 nos ( Split length-wise )
Chopped ginger and garlic ~ 1 1/2 tbsp
Coriander powder / Malli podi ~ 1 tbsp
Turmeric powder ~ 1/4 tsp
Fennel powder / Perinjeerakam podi ~ 1/4 tsp
Mustard seeds / Kaduku~ 1/2 tsp
Salt to taste
Thick coconut milk ~1/4 -1/2 cup
- First pressure cook potatoes by adding enough water and salt for about 2 whistles and then remove the skin of the potatoes and cut it into medium sized cubes.
- Then heat oil in a pan and add mustard seeds and when it crackles, add curry leaves, chopped onions, green chillies and chopped ginger and garlic and saute till onions become soft. Then lower the flame and add coriander powder, turmeric powder and fennel powder and fry till the raw smell of the powders go.
- Then add chopped potatoes along with around 1 1/2 cups of water and boil it till the gravy thickens and finally add thick coconut milk and remove from the flame after 2-3 minutes.
Enjoy with Idiyappam / Appam.