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Main Course

Urulakizhangu Stew

A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.

Ingredientsfor 4 servings

4 - Potato large
4 nos Onion sliced thinly, large
4 nos Green chillies — slit
1 Can Coconut milk
Or
1 nos Coconut extract first and second milk from it
2 tsp Garam masala powder
1 tsp Mustard seeds
2 sprig Curry leaves
4 - Dry red chillies (Kollamulaku)
Coconut oil — for tempering
Salt, to taste

Preparation

Step 1
Peel the potatoes and cut them into long finger size pieces.
Step 2
In a big vessel, cook the potatoes, onions and green chillies with salt in the thin coconut milk.
Step 3
If you are using canned coconut milk, then cook in 2 cups of water.
Step 4
When potatoes are cooked, add the garam masala powder and stir.
Step 5
Add the first coconut milk or canned coconut milk and give it a good stir and bring to a boil.
Step 6
As soon as it boils, take it off the heat.
Step 7
Adjust the salt.
Step 8
Heat 1 tbsp of coconut oil in a tempering pan.
Step 9
Let the mustard seeds crackle.
Step 10
Add dry red chillies and curry leaves and give it a good stir to ensure they are fried.
Step 11
Pour it on top of the stew and give it a good stir.
Step 12
Serve while still hot with appam, puttu, idiyappam or chappathis. This dish goes well with almost anything.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Urulakizhangu Stew

Ingredientsfor 4 servings

4 - Potato large
4 nos Onion sliced thinly, large
4 nos Green chillies — slit
1 Can Coconut milk
Or
1 nos Coconut extract first and second milk from it
2 tsp Garam masala powder
1 tsp Mustard seeds
2 sprig Curry leaves
4 - Dry red chillies (Kollamulaku)
Coconut oil — for tempering
Salt, to taste

Preparation

Step 1
Peel the potatoes and cut them into long finger size pieces.
Step 2
In a big vessel, cook the potatoes, onions and green chillies with salt in the thin coconut milk.
Step 3
If you are using canned coconut milk, then cook in 2 cups of water.
Step 4
When potatoes are cooked, add the garam masala powder and stir.
Step 5
Add the first coconut milk or canned coconut milk and give it a good stir and bring to a boil.
Step 6
As soon as it boils, take it off the heat.
Step 7
Adjust the salt.
Step 8
Heat 1 tbsp of coconut oil in a tempering pan.
Step 9
Let the mustard seeds crackle.
Step 10
Add dry red chillies and curry leaves and give it a good stir to ensure they are fried.
Step 11
Pour it on top of the stew and give it a good stir.
Step 12
Serve while still hot with appam, puttu, idiyappam or chappathis. This dish goes well with almost anything.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.