Baby Potato Theeyal Recipe – Kerala Style Potatoes in Shallots and Roasted Coconut
The Baby Potato Theeyal is a flavorful and aromatic dish from Kerala, where small tender potatoes are cooked in a rich gravy made with shallots, roasted coconut, and a blend of spices. This vegetarian delight is a perfect side dish for rice or flatbreads, offering a savory, mildly spicy, and fragrant experience with every bite. The use of coconut oil, fresh grated coconut, and the tempering of curry leaves truly embody the essence of Kerala cuisine, making it a wholesome and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (halved) | 250 grams |
| Pearl onions (Sambar onions) | 1/2 cup |
| Tomato (finely chopped) | 1 |
| Green Chilies (slit) | 5 |
| Fresh Ginger (chopped) | 1-inch piece |
| Garlic (chopped) | 5 cloves |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chili Powder | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Fresh Coconut (grated) | 1 cup |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Whole Black Peppercorns (crushed) | 1 teaspoon |
| Coconut Oil | As required for cooking |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 3g |
| Carbohydrates | 50g |
| Fat | 5g |
| Fiber | 4g |
| Sodium | 500mg |
| Potassium | 850mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 4
Cuisine
- Cuisine: Kerala
- Course: Lunch
- Diet: Vegetarian
Instructions
Step 1: Prepare the Roasted Coconut Paste
Start by dry roasting the pearl onions (sambar onions), grated coconut, and cumin seeds in a medium-sized pan. Heat the pan on medium heat and keep stirring until the ingredients are evenly browned and aromatic. This should take about 6-8 minutes. Once roasted, remove the mixture from heat and let it cool down. Once cooled, blend the mixture using a hand blender or regular blender until it forms a smooth, fine paste. Set aside.
Step 2: Pressure Cook the Baby Potatoes
Place the halved baby potatoes in a pressure cooker with 1 cup of water. Cook them with the skin on, until they are halfway done (around 3 whistles). Once the pressure cooker has finished, allow the pressure to release naturally. Once safe, remove the potatoes, drain any excess water, and rinse them under cold water. Once cooled, peel off the skin from the potatoes. Set them aside.
Step 3: Temper the Spices
In another pan, heat coconut oil. Once the oil is hot, add curry leaves and allow them to splutter for a few seconds. Then, add the finely chopped ginger, garlic, and green chilies. Sauté until the onions turn golden brown and aromatic.
Step 4: Cook the Tomatoes and Spices
Next, add the finely chopped tomato to the pan. Sauté the mixture until the tomato softens, and the raw smell disappears (around 3-4 minutes). Once the tomato is cooked, stir in the coriander powder, red chili powder, turmeric powder, and garam masala powder. Mix well to combine all the spices evenly.
Step 5: Add the Coconut Paste and Simmer
Add the prepared coconut paste to the pan along with the curry leaves. Stir well and let the mixture cook on medium heat for 2 minutes, allowing the flavors to meld together. If the mixture is too thick, you can add a little water to adjust the consistency of the gravy. Let it cook until it becomes fragrant.
Step 6: Add the Potatoes and Final Seasoning
Now, add the peeled, boiled baby potatoes to the pan. Gently mix the potatoes into the gravy, ensuring they are well coated with the coconut and spice mixture. Season with salt to taste. Let the potatoes simmer in the gravy for about 3-4 minutes, allowing them to absorb the flavors and heat through.
Step 7: Serve and Enjoy
Once the Baby Potato Theeyal is cooked, remove from heat. Serve hot, garnished with fresh curry leaves if desired. This Kerala-style potato dish pairs wonderfully with Whole Wheat Lachha Paratha or Palak Raita, making for a complete and delicious meal.
Tips & Variations
- Coconut Oil: For an authentic Kerala taste, always use coconut oil for cooking. It enhances the flavor and aroma of the dish.
- Spice Levels: You can adjust the level of heat by increasing or decreasing the amount of green chilies and red chili powder used. For a milder version, use fewer green chilies.
- Adding Vegetables: Feel free to add other vegetables such as carrots or peas to the gravy for extra nutrition and flavor.
- Roasting Coconut: If you’re unable to roast the coconut at home, you can use store-bought roasted coconut powder as a substitute.
Serving Suggestions
This Baby Potato Theeyal is best served with Steamed Rice, Kerala Paratha, or Appam for an authentic Kerala meal. Pair it with a refreshing Palak Raita or Cucumber Salad to complete the dish. The rich flavors of the coconut and the spiced gravy make it a comforting and hearty meal perfect for any day of the week.
By following this simple yet flavorful recipe, you can bring a taste of Kerala into your home and enjoy a traditional, vegetarian dish that is both satisfying and nourishing. Whether for a family lunch or a special occasion, Baby Potato Theeyal is sure to impress with its rich taste and authentic charm.
