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Fried Potatoes, Kerala Style
A quick and easy side dish to accompany any Indian curry.
Ingredients
- 2 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 10 curry leaves optional
- ½ cup sliced onions
- 1 teaspoon garlic minced
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cayenne pepper or to taste
- 1 teaspoon table salt or to taste
- 1 Idaho potato about 1 lb., cut into long strips like French-fries
Instructions
- Heat oil in a large non-stick pan on medium-high heat.
- When oil is very hot, add mustard seeds and cover the pan, allowing them to pop.
- Lower heat to medium, and add curry leaves, if using.
- Immediately add onion and garlic; fry until onions are translucent.
- Add coriander, turmeric, cayenne, salt and stir until fragrant, about 30 seconds.
- Add potatoes and stir to coat.
- Cover and cook until potatoes are cooked but still firm
- Stir occasionally and if potatoes are sticking to the bottom of the pan, add just a bit of water.
- Uncover pan and allow the potatoes to brown slightly, occasionally stirring gently to prevent from sticking.
- Serve as a side dish with a curry.
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Sharon says
Perfect! I par cooked the potatoes to speed up the process. My kids said they were like french fries!
Neena Panicker says
Hi Sharon, thank you for commenting. This recipe for potato mezhukkupuratti is one of the older ones on the blog and I’m so glad to get a comment on it!