Potato Stew Recipe – Kerala Style with Coconut & Spices

Last Updated on 4 months by Neha Deshmukh

Potato Stew Recipe – Kerala Style with Coconut & Spices

Hey everyone! If you’ve ever been to Kerala, you know the food is something special. And this Potato Stew – a creamy, subtly spiced delight – is a perfect example of why. It’s comfort food at its finest, and honestly, it’s become a regular in my kitchen. I first made this when I was craving the flavors of my trip to Kochi, and it instantly transported me back! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Kerala-style Potato Stew (Urulakizhangu Stew) isn’t just delicious; it’s wonderfully versatile. It’s a gentle hug in a bowl, perfect for a cozy night in. The coconut milk and aromatic spices create a flavor profile that’s both comforting and exotic. Plus, it’s relatively easy to make, even if you’re not a seasoned Indian cook. It’s a fantastic introduction to Kerala cuisine!

Ingredients

Here’s what you’ll need to create this magic:

• 2 medium Potatoes (about 500g)
• 1 Big Onion
• 2 Tomatoes
• 2 tbsp Cooking Oil
• 1 inch Cinnamon stick
• 2 Cloves
• 1 Bayleaf
• 1 Black stone flower (Kallu Milagu)
• 1 Cardamom pod
• 0.5 tsp Fennel seeds
• 0.125 tsp Turmeric powder
• 1 tsp Red chilli powder
• 0.5 tsp Garam masala powder
• 1 tbsp Cooking Oil
• 1 Big Onion
• 1.5 tsp Coriander seeds
• 2-3 Green chillies
• 0.25 cup Grated coconut
• 2 tsp Fried gram dal (Pottukadalai)
• Salt to taste
• 1.5 cups Water (360ml)
• Mint leaves, to garnish
• Coriander leaves, to garnish

Ingredient Notes

Let’s talk about a few key ingredients that make this stew truly special.

• Black Stone Flower (Kallu Milagu): This is a unique spice that adds a slightly smoky, earthy flavor. It can be a little tricky to find outside of India, but it’s worth the effort! You can often find it in South Indian grocery stores or online.
• Fennel Seeds: Don’t skip these! They add a lovely anise-like aroma that complements the other spices beautifully.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch.
• Fried Gram Dal (Pottukadalai): This adds a wonderful texture and nutty flavor to the stew. It’s a key component of the masala paste.
• Potatoes: In Kerala, you’ll often find this made with a slightly waxy potato variety that holds its shape well. But honestly, any potato you like will work – Yukon Gold or red potatoes are great choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and cut the potatoes into 2-inch strips. Then, roughly chop the onions and tomatoes.
2. Now, let’s make the masala paste. Heat 2 tbsp oil in a pan. Add the coriander seeds and green chilies and sauté for a minute. Let it cool, then grind it with the coconut and fried gram dal into a smooth paste. Set aside.
3. In a pressure cooker, heat 1 tbsp oil. Add the cinnamon, cloves, bay leaf, black stone flower, cardamom, and fennel seeds. Sauté until fragrant – about 30 seconds. This is where the magic starts!
4. Add the chopped onions and ginger-garlic paste. Sauté until the onions soften and turn translucent.
5. Next, add the tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are completely mushy and softened – about 5-7 minutes.
6. Now, add the potato strips and the ground coconut-spice paste. Sauté for about a minute, coating the potatoes well.
7. Pour in 1.5 cups of water and sprinkle in the garam masala powder. Close the pressure cooker and cook on low heat for 1 whistle.
8. Once the pressure has released naturally, open the cooker and check the potatoes. They should be tender but not falling apart. If the stew is too thin, simmer it uncovered for a few minutes to thicken.
9. Finally, garnish generously with fresh mint and coriander leaves.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Adjust the amount of green chilies and red chili powder to your spice preference.
• A good quality garam masala makes all the difference.

Variations

• Vegan Adaptation: Simply substitute the coconut with 1.5 cups of coconut milk for an even richer, creamier stew.
• Spice Level Adjustment: If you like it spicier, add an extra green chili or a pinch more red chili powder. My friend, Priya, always adds a tiny bit of cayenne pepper!
• Festival Adaptations: This stew is often served as part of the Onam Sadhya or during Vishnu festivals in Kerala.
• Potato Variety Adaptations: Feel free to experiment with different potato varieties. Sweet potatoes can also be a fun twist!

Serving Suggestions

This stew is amazing with… well, pretty much everything! But traditionally, it’s served with:

• Appam: These lacy, bowl-shaped pancakes are a classic pairing.
• Idiyappam: String hoppers – delicate rice noodles – are another fantastic option.
• Rice: Plain steamed rice is always a good choice.
• Kerala Parotta: Flaky, layered flatbreads that are perfect for soaking up the flavorful stew.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What is Black Stone Flower and where can I find it?

Black Stone Flower (Kallu Milagu) is a unique spice with a smoky flavor. You can find it in South Indian grocery stores or online.

2. Can I make the stew ahead of time?

Yes! You can make the stew a day or two in advance. The flavors will develop even more.

3. What type of potatoes work best for this stew?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well.

4. Can I adjust the heat level of this stew?

Absolutely! Adjust the amount of green chilies and red chili powder to your liking.

5. Is fried gram dal essential for the authentic flavor?

It’s highly recommended! It adds a unique nutty flavor and texture.

6. What is the best way to serve this stew for a traditional Kerala meal?

Serve it with appam, idiyappam, rice, or Kerala parotta for a truly authentic experience!