This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.
➡ If you’re new to Kerala cooking, start with my Kerala Cooking Basics guide for ingredient tips, shopping advice, and more authentic recipes.
These Indian fried potatoes are from the state of Kerala, the part of India that I come from, where all kinds of vegetables are sauteed like in this recipe, to make a dry dish that is simple and quick, but tasty.
This dish also goes by potato upperi or urulakizhangu mezhukkupuratti – same recipe, different names.
You can use potatoes, sweet potatoes, yucca, or unripe plantains. Curry leaves can be found at South Asian grocery stores, but feel free to omit.
Kerala Potato Fry (Potato Mezhukkupuratti)
Ingredients
- 2 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 10 curry leaves optional
- ½ cup onions sliced thinly
- 1 teaspoon garlic minced
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cayenne pepper or to taste
- 1 teaspoon salt or to taste
- 1 lb potatoes cut into ½ inch x 3 inch long strips
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.
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!
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!