Baby Potato Theeyal Recipe – Kerala Style Potatoes in Shallots and Roasted Coconut
Baby Potato Theeyal is a quintessential Kerala dish inspired by the authentic flavors of Chettinad cuisine. This rich and flavorful curry combines baby potatoes, shallots, and roasted coconut, creating a perfect medley of textures and spices. It’s an aromatic delight that can transform a regular meal into a feast.
Served best with Whole Wheat Lachha Paratha and Palak Raita, this vegetarian dish offers an irresistible blend of flavors, showcasing the richness of Kerala’s culinary heritage.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (halved) | 250 grams |
| Pearl Onions (Sambar Onions) | 1/2 cup + 1 cup (for grinding) |
| Tomato (finely chopped) | 1 medium |
| Green Chillies (slit) | 5 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 5 cloves |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli 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 | For cooking |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 210 kcal |
| Protein | 3 g |
| Carbohydrates | 28 g |
| Fat | 9 g |
| Fiber | 5 g |
| Sodium | 450 mg |
Instructions
Step 1: Roast and Grind the Masala
- Heat a pan on medium heat and dry roast the pearl onions, grated coconut, and cumin seeds until they turn golden brown and aromatic.
- Let the mixture cool and blend it into a smooth paste using a hand blender. Set aside.
Step 2: Prepare the Baby Potatoes
- Pressure cook the baby potatoes with their skin in 1 cup of water for about 3 whistles or until half done.
- Once the pressure is released naturally, drain the water and rinse the potatoes under cold water.
- Peel the skin off the potatoes and set them aside.
Step 3: Sauté Aromatics and Spices
- Heat coconut oil in a pan. Add curry leaves and let them splutter.
- Add pearl onions, ginger, garlic, and green chillies. Sauté until the mixture turns golden brown.
- Stir in the chopped tomato and cook until soft, ensuring the raw aroma dissipates.
Step 4: Add Spices and Coconut Paste
- Mix in the coriander powder, red chilli powder, turmeric powder, and garam masala powder. Sauté briefly to release their aromas.
- Add the prepared coconut paste to the pan and stir well. If the mixture is too thick, add water to achieve the desired consistency. Cook for 2-3 minutes.
Step 5: Simmer with Baby Potatoes
- Add the boiled baby potatoes to the curry. Season with salt according to taste.
- Simmer the curry for 3-4 minutes, allowing the flavors to meld together beautifully.
Step 6: Serve and Enjoy
- Transfer the Baby Potato Theeyal to a serving bowl.
- Garnish with fresh curry leaves for an authentic Kerala touch.
- Serve hot alongside Whole Wheat Lachha Paratha and Palak Raita for a wholesome and satisfying meal.
Enjoy the vibrant flavors of Kerala with this delightful Baby Potato Theeyal recipe, a perfect addition to your family’s dining table!
