Kerala Style Potatoes in Shallots and Roasted Coconut (Kerala Aloo Thiyal) Recipe
Kerala Aloo Thiyal is an aromatic and flavorful Kerala-style potato dish inspired by the Chettinad Thiyal. Made with small potatoes, this dish brings a unique blend of roasted coconut, aromatic spices, and a hint of tanginess, which can be enjoyed with rice or chapati. The dish is typically prepared by cooking potatoes in a rich gravy made with shallots, roasted coconut, and freshly ground spices, offering a wonderful mix of textures and flavors.
Ingredients:
For the potatoes:
- 250 grams small potatoes, peeled (about 10-12 potatoes)
- 1/2 cup shallots (small onions), chopped
- 1 tomato, finely chopped
- 5 green chilies, slit
- 1-inch piece ginger, finely chopped
- 5 cloves garlic, chopped
- 2 teaspoons coriander powder
- 2 tablespoons red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 2 sprigs curry leaves
For the roasted coconut paste:
- 1 cup shallots (small onions)
- 1 cup fresh coconut, grated
- 1/2 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 tablespoon coconut oil
- Salt to taste
Preparation:
Roasting the Coconut Paste:
- In a pan, heat the coconut oil on medium heat. Add the shallots, grated coconut, cumin seeds, and black peppercorns. Roast the mixture, stirring frequently, until the coconut and shallots are golden brown and fragrant. This should take about 5-7 minutes.
- Once roasted, let the mixture cool down a bit and blend it into a smooth paste. Set it aside.
Preparing the Potatoes:
- Wash the small potatoes thoroughly. In a pressure cooker, cook the potatoes with 1 cup of water for about 3 whistles, until the potatoes are half-cooked. After the pressure releases, drain the water and let the potatoes cool slightly.
- Once cool, gently peel the skin off the potatoes, or you can keep the skin on if preferred. Rinse the potatoes under cold water to make peeling easier.
Cooking the Aloo Thiyal:
- Heat oil in a deep pan or wok. Once the oil is hot, add the curry leaves and let them splutter.
- Add the chopped shallots, ginger, garlic, and green chilies to the pan. Sauté until the shallots turn golden brown and soft.
- Add the chopped tomatoes and cook until the tomatoes soften and the raw smell disappears.
- Now, add the coriander powder, red chili powder, turmeric powder, and garam masala powder. Stir well, allowing the spices to cook and release their flavors.
- Add the roasted coconut paste to the pan, and mix everything thoroughly. If the gravy is too thick, you can add a little water to adjust the consistency.
- Add the boiled and peeled potatoes into the pan, and gently stir them into the gravy. Let the potatoes absorb the spices and cook in the gravy for another 2-3 minutes on low heat.
Allergen Information:
- Coconut: Contains coconut, which is a common allergen. Ensure that guests or family members are not allergic to coconut before serving.
- Garlic and Onion: These ingredients may cause discomfort for individuals with sensitivities to garlic or onion, so it’s best to confirm dietary preferences or restrictions.
Dietary Preferences:
- Vegetarian: This recipe is entirely plant-based and suitable for vegetarians.
- Gluten-Free: No wheat or gluten-containing ingredients are used in this recipe, making it a great option for those following a gluten-free diet.
- Vegan Option: As this dish is made with coconut oil and no dairy, it can be considered vegan-friendly.
Tips:
- Potato Choice: Small waxy potatoes work best for this dish as they hold their shape after cooking. Avoid starchy potatoes, as they may break down and make the dish too mushy.
- Roasting the Coconut: Don’t rush the roasting process. Take your time to achieve a deep golden color, as this step intensifies the flavors.
- Consistency of Gravy: Adjust the gravy’s consistency according to your preference. If you like a thicker curry, reduce the water. For a lighter gravy, add a bit more water.
- Spice Adjustments: You can adjust the amount of chili powder and green chilies to make it as mild or spicy as you prefer.
Conclusion:
Kerala Aloo Thiyal is a delicious, spicy, and aromatic potato dish with a rich coconut flavor that is a staple in Kerala cuisine. It combines the depth of roasted coconut with the warmth of Indian spices, offering a unique and memorable dish perfect for a wholesome lunch or dinner. Serve it with hot steamed rice or chapatis for a satisfying meal. This dish not only brings out the bold flavors of Kerala, but it is also easy to make, making it a perfect addition to your everyday meals or special occasions. Enjoy this flavorful journey from the southernmost tip of India, right in your own kitchen!
