Potato Mezhukkupuratti Recipe - South Indian Kerala Style Spicy Potato Stir Fry Recipe
Potato mezhukkupuratti is a delicious South Indian Kerala style potato stir fry which is also known as potato upperi or urulai kizhangu mezhukkupuratti, which makes a simple and easy side dish with rice for lunch or dinner.
Course Side Dish
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Recipe Garden
potatoes 3 medium sized
salt as needed
oil 2 tablespoonsmay add little more if needed
red chili powder 1 teaspoon
turmeric powder 1/2 teaspoon
garlic powder 1 teaspoon
Spices For seasoning
mustard seeds 1 teaspoon
dry red chilies 3 to 4
fresh curry leaves a few
Wash and peel the skin of the potatoes, chop the potatoes in small even sized cubes. Keep this aside.
Heat oil in an iron skillet (or use a kadai or large pan), add mustard seeds.
When the mustard seeds splutter, add red chilies, curry leaves, lightly fry for a few seconds.
Add the chopped potatoes to the skillet or pan, in a single layer, add enough salt and let the potatoes get roasted in low to medium heat.
After 2 to 3 minutes of lightly roasting in the skillet, cover the skillet and cook the potatoes for about 6 to 7 minutes in very low heat. If the potatoes are not soft, you may cook for another couple of minutes until the potatoes are cooked and soft. If needed, you may add a little more oil.
Gently flip the potatoes and roast the other side too in medium heat for another 2 more minutes.
Add the spices - garlic powder, turmeric powder and red chili powder to the potatoes and gently stir the contents, cook for another couple of minutes until the spices are all well blended with the potatoes.
Serve the stir fried spicy potatoes hot with rice along with moru curry or sambar for lunch or dinner for a delicious South Indian Kerala style meal!