Kerala Potato Upperi
Finely chopped potato stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 4 servings
- 5 nos Potato — cut into small pieces
- 3 nos Onion
- 1/2 cup Coconut — grated
- 4 nos Green chillies
- 11/2 pinch Turmeric powder
- Garam masala powder
- 1 tsp Mustard seeds
- 1 tbsp Oil
- Curry leaves A, a few
- Salt, to taste
Preparation
Step 1
Cook the potatoes along with onions, chillies,grated coconut, turmeric powder and salt, for about 10 minutes.
Step 2
When the potato is cooked, add garam masala and Stir everything together thoroughly.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Let the mustard seeds crackle.
Step 5
Add curry leaves.
Step 6
Pour the above seasoning on the potatoes.
Step 7
Serve while still hot as a side dish.
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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