Urulakizhangu Mappas - Spiced Potato Curry

Ingredients

• 4 medium-sized potatoes, peeled and cubed (500g) 4 medium-sized potatoes, peeled and cubed (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the turmeric powder, coriander powder, and red chili powder. Stir well to combine.
5. 5.
   Add the cubed potatoes to the pan and mix until they are coated with the spices.
6. 6.
   Pour in the coconut milk and season with salt. Stir gently to combine.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the potatoes are tender.
8. 8.
   Once the potatoes are cooked, remove from heat and garnish with fresh cilantro leaves.
9. 9.
   Serve hot with roti, naan, or steamed rice.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook evenly. You can also parboil the potatoes for a few minutes before adding them to the curry for a quicker cooking time.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• If you prefer a thinner gravy, you can add a little water or vegetable broth to adjust the consistency.
• Adding a squeeze of lemon juice before serving can add a tangy twist to the dish.
• Feel free to customize the recipe by adding vegetables like carrots or peas for added texture and flavor.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Urulakizhangu Mappas is best served hot, garnished with fresh cilantro leaves. It pairs well with Indian breads like roti or naan, or steamed rice. Serve it as a main course for a satisfying vegetarian meal.

Presentation advice

To enhance the presentation of Urulakizhangu Mappas, sprinkle some additional turmeric powder on top of the curry before garnishing with cilantro leaves. This adds a vibrant yellow color to the dish, making it visually appealing.