Kerala Style Potatoes in Shallots and Roasted Coconut Recipe
A fragrant, rich, and flavorful Kerala-style curry made with tender potatoes, roasted coconut, and shallots, perfect to serve alongside steamed rice or flatbreads like chapati.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small potatoes (cut in halves) | 250 grams |
| Small onions (sambar variety) | 1/2 cup |
| Tomato (finely chopped) | 1 |
| Green chillies (slit) | 5 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 5 cloves |
| Coriander powder | 2 tsp |
| Red chilli powder | 2 tbsp |
| Turmeric powder | 1/2 tsp |
| Garam masala powder | 1/2 tsp |
| Curry leaves | 2 sprigs |
| Grated coconut | 1 cup |
| Cumin seeds | 1/2 tsp |
| Whole black pepper (crushed) | 1 tsp |
| Coconut oil | As needed for cooking |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Servings: 4
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
Instructions:
-
Roast the Coconut Paste:
- In a pan, dry roast the small onions, grated coconut, and cumin seeds over medium heat until they turn golden brown. Keep stirring to prevent burning.
- Once roasted, let the mixture cool. Then, grind it into a smooth paste using a blender or mortar and pestle. Set aside.
-
-
Cook the Potatoes:
- Wash the small potatoes and cook them with their skins on in a pressure cooker, adding 1 cup of water. Let it cook for 3 whistles or until the potatoes are half-cooked.
- Once done, drain the water and rinse the potatoes under cold water. This helps in peeling the potatoes easily.
- Peel the potatoes and set them aside.
-
Tempering the Spices:
- Heat coconut oil in a pan. Once hot, add curry leaves and let them splutter.
- Add chopped onions, ginger, garlic, and slit green chillies. Sauté until the onions turn golden brown and soft.
- Add the chopped tomato and cook until it softens completely.
-
Add the Spices and Coconut Paste:
- To the pan, add the coriander powder, red chilli powder, turmeric, and garam masala powder. Stir well and cook for 2-3 minutes to allow the spices to bloom.
- Now, add the roasted coconut paste to the pan and mix it well with the spices. Let it cook for about 5-6 minutes, stirring occasionally. If the curry becomes too thick, add a little water to adjust the consistency.
-
Finish the Curry:
- Add the boiled potatoes to the pan and stir them gently to coat them in the coconut-spice mixture. Cook for another 2 minutes to allow the potatoes to absorb the flavors.
-
Serve:
- Once everything is well mixed and cooked through, taste and adjust salt if needed.
- Your Kerala Style Potatoes in Shallots and Roasted Coconut is now ready! Serve it hot with steamed rice, chapati, or any flatbread of your choice.
Serving Suggestions:
This Kerala-style potato curry pairs wonderfully with hot rice or soft chapatis, making it a hearty and satisfying meal for lunch or dinner.
Notes:
- You can adjust the spice levels according to your preference by adding or reducing the amount of green chillies and red chilli powder.
- The roasted coconut paste is the star of this dish, so ensure it’s roasted until it’s golden to bring out its rich, nutty flavor.
Enjoy this delicious and aromatic Kerala dish that will transport you to the southern shores of India with every bite!
