This onion potato curry Kerala style recipe for poori(also referred as urulai kizhangu curry or urulakizhangu curry or simply kizhangu curry as urulakizhangu or kizhangu refers to potatoes here ) is a very simple and easy to prepare popular side dish for poori, which is also enjoyed with chapathi, appam, idiyappam, roti etc as well.
This is a simple vegetarian as well as vegan potato curry made with mild spices, and so it is made even without using any garam masala or curry powder.
If you like, this potato curry can also be enjoyed as a side dish with idli or dosa as well.
As I mentioned above, this simple yet yummy potato curry is a nice side dish for poori and chapati and its also enjoyed with other Kerala breakfast foods like appam, idiyappam etc.
Potato curry or urulai kizhangu curry made in this simple way is also known as potato bhaji or potato sabji in North Indian states.
This onion potato curry is so easy to prepare and mild in spices, the most noticeable thing with this potato curry is the golden yellow color of the curry, which comes from the turmeric powder used.
The curry is so simple to prepare, you can basically put everything in the pot or pan and boil the contents to make the slightly thick gravy made from potatoes and onions.
Though this is a Kerala style potato curry, this is made without any coconut or coconut milk and it is a quick potato curry you can make in very few minutes and it is very delicious too.
Keep in mind that this is a simple & easy potato curry without using garam masala or any strong flavored masala or curry powders.
The main spice used in this curry is turmeric powder & we also add ginger, garlic etc for more flavor. If you want to try a potato curry with garam masala, try this easy potato masala curry.
So here is how you can make this easy and yummy potato curry following this easy potato curry Kerala style recipe.
How To Make South Indian Kerala Style Potato Curry For Poori & Chapathi
We need the following ingredients to make easy, simple yet delicious Kerala style potato curry for chapathi & poori.
Ingredients to make Kerala style potato curry
5 medium sized Potatoes
2 medium sized onions (or one large)
2 sliced green chilies
1 teaspoon turmeric powder
½ teaspoon red chili powder
2 cloves garlic crushed
1 tablespoon ginger grated or crushed
salt as needed
3 cups water add more if needed
For Seasoning
2 tablespoons coconut oil
1 teaspoon mustard seeds
5 dry red chilies broken
1 string curry leaves (make sure no water in leaves)
Step by Step Process
Peel the onion and slice in medium sized slightly thick pieces, keep this aside.
Peel the potatoes and cut in small to medium sized cubes, keep aside with the chopped onions.
Heat oil in a medium sized pan, add mustard seeds.
When the mustard seeds splutter, add the dry broken red chilies, curry leaves and fry for a few seconds.
Add the potatoes and onions together to the pan, stir well and lightly fry for about 2 minutes.
Add enough salt, ginger and garlic and also green chilies to the pan, stir well and lightly fry for another 1 more minute.
Add the water, turmeric powder and red chili powder also to the pan, stir everything well and bring the mixture to a boil.
Once the mixture starts boiling, cover the pan with lid and cook the contents in low heat for about 8 to 10 minutes or until the potatoes cooked and softened and the gravy is thickened. You may add a little more water if needed, depending on how much gravy you need. The thickness of this gravy comes from the potatoes and as you cook the potatoes more, the gravy thickens.
Serve the hot potato curry with poori or chapathi or even serve this as a side dish with dosa or idli as you wish.
More Potato Curry Recipes:
Easy Potato Curry In Pressure Cooker
potato carrot curry for chapathi & poori
instant pot potato carrot curry
Below you can get the recipe for Kerala style potato curry for poori & chapathi in detail.
Potato Curry Kerala Style Recipe For Poori & Chapathi – Easy & Simple
Ingredients
- 5 medium sized potatoes
- 2 medium sized onions (or one large)
- 2 sliced green chilies
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 cloves garlic crushed
- 1 tablespoon ginger grated or crushed
- salt as needed
- 3 cups water add more if needed
For Seasoning
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 string curry leaves
- 5 red chilies dry (broken)
Instructions
- Peel the onion and slice in medium sized slightly thick pieces, keep this aside.
- Peel the potatoes and cut in small to medium sized cubes, keep aside with the chopped onions.
- Heat oil in a medium sized pan, add mustard seeds.
- When the mustard seeds splutter, add dried broken red chilies, curry leaves and fry for a few seconds.
- Add the potatoes and onions together to the pan, stir well and lightly fry for about 2 minutes.
- Add enough salt, ginger and garlic and also green chilies to the pan, stir well and lightly fry for another 1 more minute.
- Add the water, turmeric powder and red chili powder also to the pan, stir everything well and bring the mixture to a boil.
- Once the mixture starts boiling, cover the pan with lid and cook the contents in low heat for about 8 to 10 minutes or until the potatoes cooked and softened and the gravy is thickened. You may add a little more water if needed, depending on how much gravy you need. The thickness of this gravy comes from the potatoes and as you cook the potatoes more, the gravy thickens.
- Serve the hot potato curry with poori or chapathi or even serve this as a side dish with dosa or idli as you wish.
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