Kerala style Potato fry | Potato Mezhukkupuratti

Kerala-style potato fry, Potato Mezhukkupuratti, Kerala potato recipe, South Indian potato fry, easy potato stir fry, traditional Kerala side dish, potato curry Kerala style, mezhukkupuratti recipe with step-by-step pictures, and video recipe. Check out the Kerala potato fry. If you like the video, pls SUBSCRIBE to my channel.  Other poriyal recipe videos.

Kerala-style potato fry, also known as Potato Mezhukkupuratti, is a traditional South Indian side dish that combines the earthy flavor of potatoes with the aromatic spices of Kerala cuisine. This dry stir-fry is simple, wholesome, and pairs perfectly with rice, sambar, or rasam. With minimal ingredients and authentic taste, it's a must-try recipe for anyone who loves Kerala food.

What is Mezhukkupuratti

Mezhukkupuratti is a traditional Kerala dish from South India. It's a dry stir-fry preparation, often made with vegetables like beans, raw banana, or yam. The vegetables are usually thinly sliced and cooked until they are tender.

Mezhukkupuratti Vs thoran

Mezhukkupuratti and Thoran are both South Indian dishes, but there are subtle differences between them. Mezhukkupuratti is a dry stir-fry where the vegetables are typically sliced or chopped and sautéed with spices until tender. On the other hand, Thoran is a dish where the vegetables are finely chopped, mixed with grated coconut and other seasonings, and then stir-fried.

Can I fine-chop potatoes?

Traditionally, Kerala potato roast is chopped in this way. You can fine chop for variation

Can I steam-cook a potato for Kerala potato fry

Yes, but the flavor might vary. Potato cooked this way tastes the best

Can I skip garlic

Garlic gives amazing flavor to the Kerala style, but you can skip it according to your taste.

Can I use an onion?

Yes, you can add regular onion 

Serving suggestion

It goes well as a side for kuzhambu, rasam, kootu, and variety rice

Is Kerala-style potato curry spicy? 

It uses Kashmiri chili powder, coriander powder, garam masala, and a finishing masala press, giving it a balanced flavor that's mildly spicy and aromatic.

Shelf life of Potato Mezhukkupuratti? 

Stays good for 2 days when stored properly.

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Ingredients (Potato Mezhukkupuratti)

4 medium potatoes 

2 tablespoon coconut oil

½ teaspoon mustard seeds

½ teaspoon cumin seeds

5 garlic

Few curry leaves

1 tablespoon Kashmiri chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 tsp  salt

Pinch of asafoetida

Fresh coriander leaves - for garnish

How to Make Kerala-Style Potato Fry (Step-by-Step)

• Peel the potatoes, then cut into fingers, soak in water for 20 minutes; drain the water

• Heat the coconut oil in a pan.

• Add mustard seeds and let them splutter.

• Add cumin seeds, garlic, and saute 

• Add the potato fingers, mix well, and cook until the potatoes are soft. avoid adding water, let the potatoes get cooked in oil, and steam

• Add Kashmiri chili powder, coriander powder, garam masala, curry leaves, and salt; mix well and cook for 6 minutes 

• Finish with fresh coriander leaves and asafoetida; mix well

• Serve hot with rice, sambar, or rasam.

potato fry

kerala style potato curry

5 from 2 votes

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Ingredients

• 4 medium potatoes
• 2 tablespoon coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 5 garlic
• Few curry leaves
• 1 tablespoon Kashmiri chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• Pinch of asafoetida
• Fresh coriander leaves – for garnish

Instructions

• Peel the potatoes, then cut into fingers, soak in water for 20 minutes; drain the water
• Heat the coconut oil in a pan.
• Add mustard seeds and let them splutter.
• Add cumin seeds, garlic, and saute
• Add the potato fingers, mix well, and cook until the potatoes are soft. avoid adding water, let the potatoes get cooked in oil, and steam
• Add Kashmiri chili powder, coriander powder, garam masala, curry leaves, and salt; mix well and cook for 6 minutes
• Finish with fresh coriander leaves and asafoetida; mix well
• Serve hot with rice, sambar, or rasam.

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