This onion potato curry Kerala style recipe for poori(also referred as potato bhaji Kerala style recipe or urulai kizhangu curry) is a very simple and easy to prepare popular side dish for poori, which is also enjoyed with chapathi and roti as well.
If you like, this potato curry can also be enjoyed as a side dish with idli or dosa.
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.
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So here is how you can make this easy and yummy potato curry following this easy potato curry Kerala style recipe.
Potato Curry Kerala Style Recipe For Poori & Chapathi
- 5 medium sized Potatoes
- 2 medium sized onions or on large
- 2 sliced green chilies
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 cloves garlic crushed
- 1 tablespoon ginger grated or crushed
- salt as needed
- 3 cups water add more if needed
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 string curry leaves
- 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 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.
Hope you found this post on potato curry for poori Kerala style recipe helpful in making easy and yummy onion potato curry for poori and chapathi for breakfast or dinner.