The aroma of this dish will ring a bell in you heart and the nostalgic memories of your childhood gush through you. You'll grow to love potato mezhukkupuratti since it pairs nicely with any South Indian curry and a variety of rice. When the potatoes are slowly cooked with spices, the mezhukkupuratti's true flavour emerges. By the time the potatoes are done, the onions have caramelised, bringing a touch of sweetness that counteracts the spicy.
This easy stir fry recipe for potatoes is delicious and straightforward. Kids love potatoes, so you can encourage them to consume the entire meal in whatever form it takes because the dish is fantastic. Kerala Easy Potato Fry is a wonderful side dish that goes well with rice or even roti. You will invariably ask for more of the slightly spicy fried food. One of the simplest recipes that can be quickly made, especially when you are low on supplies and want to impress everyone. Try to incorporate potatoes in your dish every single day because they are incredibly nutrient-dense.
Arrival of Potato in India
It’s hard to imagine what regional cuisines across India would look like without the potato. Many of India's most iconic dishes, such as Bengal's aloo posto and South India's masala dosa, contain the starchy vegetable. However, the potato is native to South America, not South Asia. The tuber became a prominent element in Indian cookery as a result of colonialism and Enlightenment views on happiness.
Nonetheless, the potato seemed an unexpected contender for a prominent part in Indian cuisine. When the British East India Company came in India in the 17th century, they discovered that, despite the fact that the Portuguese had introduced the crop previously, relatively few Indians farmed or ate potatoes. the East India Company decided to heavily promote the potato among Indian peasants. And after that production of potato boomed in India.
Ingredients:
Potato – 4 nos
Shallots – 11 to 12 nos
Curry leaves – 3sprigs
Red chilli powder – 1 tbsp
Coriander powder – ½ tbsp.
Garam masala – ½ tbsp
Cumin seed – 1 tsp
Mustard seed – 1 tsp
Salt -1 tsp
Oil- 2 or 3tsp
Method:
. To begin, peel and chop potato into little pieces.
. Then rinse and drain, and set aside.
. Heat the oil in a skillet and add the mustard and cumin seeds, allowing them to crackle.
. Add the shallots and cook until they are light golden brown.
. Sauté the curry leaves well.
. Then add the chopped potatoes, mix well, and simmer for a few minutes.
. Saute and thoroughly simmer the red chilli powder, coriander powder, and garam masala.
. Take the pan off the heat and set it aside.
. Serve and enjoy the delectable kerala style potato fry.