Nadan Urulaizhangu Curry is a rustic Kerela style creamy curry made with potatoes and coconut milk.
Potatoes are a hot favourite with me and trying various curries or side dishes with it always leaves me in safety. Whenever I am trying new cuisine with different veggies, I always include one potato dish. One can never go wrong with them.
Nadan Urulaizhangu Curry ( well I am still having problem in pronouncing the name 🙁 ) is a delicious curry, where I have used whole potatoes to mock the eggs. The original recipe had eggs, so I carefully choose the potatoes of egg size and shape! The gravy has very little tomato but still has a wonderful flavour from onions and coconut. A coconut curry which is not so coconut – but yet had a very very pleasing taste. My children do not like any dish which has an overpowering coconut taste so I have to be careful while choosing the recipes.
This potato curry was a part of the Meal from Kerela that I had prepared to showcase the Indian Flatbread Pathiri from the Malabar region of Kerela. Ever since I made Pathiri, it has become a family favourite and is made at least once a week. Since this and a few other Thali’s were still in drafts, I shall be posting them under The Thali and Platter Festival.
This recipe was given by Rajani of My Kitchen Trials, do check out her blog, she has some amazing recipes and she is a professional baker, makes beautiful cakes.
Nadan urulaizhangu Curry
6 potatoes, medium-sized, boiled
3 tbsp oil
1” piece ginger, chopped
2-3 green chilli, slit into two each
3 large onions, sliced
1/2 tomato, optional
1 tbsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
Salt to taste
1 can coconut milk
Heat 3 tablespoons of oil in a pan and saute 1″ chopped ginger, three big sliced onions and 3-4 green chillies.
Let the onion cook till pink.
Add half chopped tomato, coriander powder, red chilly powder, garam masala, turmeric powder and salt to taste.
Mix well, cover and cook on slow flame. Add half cup of water and the boiled potatoes.
Add the complete can of coconut milk and bring to a boil.
Check for salt and spices, and serve hot.