Nadan Urulaizhangu Curry

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

Nadan urulaizhangu Curry

Ingredients

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

Method

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.
Mix well.
Add the complete can of coconut milk and bring to a boil.
Check for salt and spices, and serve hot.

Nadan Urulaizhangu Curry

Print Recipe
Nadan urulaizhangu Curry
Nadan Urulaizhangu Curry is a rustic Kerela style  creamy curry made with potatoes and coconut milk .Eggs can be substituted in place of potatoes.
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Instructions
  1. Heat 3 tablespoons of oil in a pan and saute 1″ chopped ginger, three big sliced onions and 3-4 green chillies.
  2. Let the onion cook till pink .
  3. Add half chopped tomato, coriander powder, red chilly powder, garam masala, turmeric powder and salt to taste.
  4. Mix well, cover and cook on slow flame. Add half cup of water and the boiled potatoes.
  5. Mix well.
  6. Add the complete can of coconut milk and bring to a boil.
  7. Check for salt and spices, and serve hot.
Recipe Notes

Nadan urulaizhangu Curry

 

 

6 thoughts on “Nadan Urulaizhangu Curry”

  1. I was so much tempted to make a Kerala thaali but had to discard the idea because of my husband who doesn’t like coconut. the curry sounds to be a flavorful one and the baby potatoes seem to have fit nicely in the recipe.

  2. This is a lovely gravy with potatoes. We love coconut and all of our gravies mostly have coconut in it…so wouldn’t mind making this Vaishali. Love your whole setup! The efforts you take to find new recipes and make it is simply awesome!

  3. Love this curry so rich and creamy. I liked your idea of replacing potatoes here, But I will try with egg as I am looking to add egg curry recipes for my family.

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