Skip to main content

POTATO STIR FRY(MEZHUKKUPURATTY)

Potato mezhukkupuratti is very tasty and medium spicy dish. Potato is one of the favourite item for  both South Indians and North Indians. Potato chips, potato beef curry and potato stir fry are the popular dishes of Potato. In this article, I would like to share the recipe of potato mezhukkupuratty or Potato Stir Fry. It is an excellent combination with rice and chapati. I like this dish very much so that I have made it at home so many times. We can prepare different types of dishes by potato and potato mezhukkupuratti is one of the famous dishes that are prepared by potato. Usually everyone is preparing this dish but in this recipe I have made it entirely different from other dish. Its main flavours are the combinations of fennel powder and garam masala. We have to cut potato as small pieces with same thickness for this dish. To get proper taste or texture it shouldn't overcook. If we over cook the potato it will become like potato masala curry. So we have to take care while cooking potato. We can use it as a side dish in lunch and dinner. I have followed completely traditional method because I like this flavour very much. If you like cumin seeds flavour you can add that also. It is very good recipe for those who like vegetarian dishes and it is very simple and easy recipe. This is little bit spicy dish and its taste is really amazing. This can give to children when they are going to school.  

Preparation Time - 10 minutes
Cooking Time - 15 minutes
Decoration - Curry leaves

Ingredients

Potato - 3
Onion - 1
Shallot - 5
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Fennel Powder - 1/4 teaspoon
Garam Masala Powder - 1/2 teaspoon
Coconut oil - 2 tab spoon
Mustard Seeds - 1/2 teaspoon
Curry Leaves - 2 sprigs
Water - 1/4 cup
Salt - To taste

Method
  • Remove the peel of potato and cut it as small pieces with same thickness and wash it well and keep it aside in a bowl.
  • Remove the peel of onion and wash it well and cut it as cubes.
  •  Remove the peel of Shallots and wash it well and cut it as a small piece and keep it aside.
  • In a pan, Heat coconut oil and splutter mustard seeds and fry curry leaves.
  • To this add potato, sliced Onion, shallot, salt and water.
  • Then add turmeric powder, chilli powder and fennel powder and mix it well and cook it under medium flame and stir it occasionally .
  • Then add garam masala powder and mix well 
  • Transfer it in a serving bowl and serve it with hot rice.
Tips
  • To get a variety flavour use cumin seeds instead of using fennel seeds powder.
  • To get more taste and smell use pepper powder to get spicy instead of using red chilli powder.
  • To get more taste you can add green chilli and Garlic.
           
Potato Stir Fry
                         


Comments

Popular posts from this blog

KERALA FISH MOLLY

Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes
Cooking Time - 25 Minutes

Ingredients

Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking

Method

Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish wi…