Urulakizhangu Mezhukkupuratti | Kerala Style Potato Stir Fry

Mezhukkupuratti is a Kerala specialty prepared with vegetable stir-fried with garlic, onions or shallots and spices. Usually the dish is prepared with vegetables like koorka (chinese potato), raw banana (vazhakka/kaya), elephant foot yam (chena), bittergourd (pavakka), chakka kuru (jackfruit seeds) and yardlong beans (payar). Though the above vegetables are the traditional ones used to make mezhukkupuratti, we can use any vegetable available locally to make this stir fry.

Potato mezhukkupuratti is one of my favorites and it goes well with any South Indian gravy and variety rice. Do not use boiled potato for this recipe. The real taste of this mezhukkupuratti comes when the potatoes are slow cooked with spices. By the time the potatoes are cooked, the onions get caramelized, adding a bit of sweetness which balances the spice. This stir fry not only goes well as a side dish to rice but can be served with chapathi too. 

Urulakizhangu Mezhukkupuratti

Kerala style potato stir fry with garlic, onion and spices

Print Pin Recipe

Servings 3

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 4 medium potatoes cut into medium cubes
• 1 medium onion sliced
• 5-6 garlic cloves crushed
• ½ tsp turmeric powder
• 1 tsp red chilly powder
• 1 tbsp + 2 tsp coconut oil
• 1 tsp mustard seeds
• ½ tsp split urad dal
• 2-3 dry red chillies
• 1 sprig curry leaves
• Salt to taste

Instructions

• In a pan, heat oil and add mustard seeds. When it crackles add urad dal, red chillies and curry leaves. Then add garlic and fry for few seconds.
• Add onions and fry till they turn soft. Then add potatoes, turmeric powder, red chilly powder and salt. Sprinkle little water and mix well.
• Cover and cook for around 10-15 minutes or until the potatoes are cooked, stirring in between.
• Add remaining oil and fry the potatoes uncovered for another 4-5 minutes.

Notes

• Make sure to stir the potatoes in between to avoid sticking to pan and burning.
• You can reduce the amount of garlic, but do not skip it entirely.
• Instead of normal onion, you can use shallots/small onion too.

Course: Side Dish

Cuisine: Indian