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Urulakizhangu Mapas - Potato Curry with Coconut Milk

Ingredients of Urulakizhangu Mapas

Serves: 4

A Christian dish, mapas is a curry with coconut milk and fine spics. This recipe is a vegetarian version of what essentially a non-vegetarian dish.

2 medium-sized potatoes

1 medium-sized onion, chopped

2 green chillies, slit

3-cm piece ginger, chopped

1 tsp red chilli powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp salt

1 cup coconut milk(1st extract)

Coarsely ground:

1 clove garlic, chopped

3-cm stick cinnamon, broken into pieces

2 cloves

A pinch of fennel seeds (badi saunf)

3 black peppercorns

Tempering:

2 tbsp oil

1 tsp mustard seeds

2 shallots, chopped

1 stalk curry leaves

Method of Preparation of Urulakizhangu Mapas

  • Peel potatoes and cut into 5-cm pieces.
  • Mix potatoes and ground spices in a pan. Add onion, green chillies, ginger, spice powders, salt and ¾ cup water, and mix well.
  • Cook pan and cook over high heat for about 15 minutes, till potatoes are tender. Gently break potatoes into smaller pieces with a ladle.
  • Add coconut milk, simmer for about 2 minutes and remove pan from heat.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add remaining ingredients and fry till shallots turn brown.
  • Pour contents of pan into curry, mix well and serve with rice, puttu, appam or idiappam.

Variations: Vegetable mapas can also be made with sautéed okra (bhindi) or cabbage.

 
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