Sadhya Potato Masala Curry | Sadya style Urulaikizhangu masal curry

Sadhya Potato Masala Curry | Sadya Style Urulaikizhangu Masala Curry

Sadhya Potato Masala Curry, or Urulaikizhangu Masala Curry, is a flavorful and hearty dish commonly served in Kerala wedding sadhyas. This dish is a perfect blend of roasted coconut, aromatic spices, and tender potatoes, making it an essential part of any traditional Kerala feast. Hot rice, sambar and potato masala curry is the perfect combo!

A Wedding Sadhya Classic

In Kerala, there are variations in sadhya curries and the method of making it in different regions. palakkad sadya is different slightly from thrissur and likewise thrissur sadhya is different from trivandrum. sadhya. This recipe is not so popular in palakkad and thrissur areas but it is a must try and you will thank me for it. I felt like it is somewhat similar to kizhangu pottalam from madurai.

video recipe

Ingredients

• For the Masala Paste:
  • 2/3 cup grated coconut
  • 1 tsp chilli powder
  • 1 tbsp coriander powder
• For the Curry:
  • 2 medium potatoes, chopped
  • Water as needed
  • 3/4 tsp salt
  • 2 green chillies, slit
  • 1.5 tbsp coconut oil
  • 1 onion, sliced
  • 1.5 tsp ginger-garlic paste
  • 1 tomato, chopped
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
• For Tempering:
  • 1 tsp coconut oil
  • 6-7 small onions, sliced
  • 2 red chillies
  • 1 sprig curry leaves
  • A pinch of salt

Instructions

1. Prepare the Masala Paste:
   • Heat 1 tsp coconut oil in a pan.
   • Add 2/3 cup grated coconut and roast on medium heat until it turns reddish brown.
   • Add 1 tsp chilli powder and 1 tbsp coriander powder. Switch off the heat and mix well.
   • Grind the roasted mixture into a fine paste, adding a little water as needed. Set aside.
2. Cook the Potatoes:
   • In a pan, add the chopped potatoes, water to cover, 3/4 tsp salt, and 2 slit green chillies.
   • Cover and cook for about 10 minutes, or until the potatoes are soft.
   • Transfer the cooked potatoes to a bowl and keep them aside.
3. Prepare the Curry:
   • In the same pan, heat 1.5 tbsp coconut oil and add the sliced onion.
   • Fry until the onion turns pink, then add 1.5 tsp ginger-garlic paste.
   • Cook until the raw smell leaves, then add 1 chopped tomato and 1 tsp salt. Cook until the tomatoes are soft.
   • Add 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp cumin powder. Mix well and cook until the raw smell leaves.
   • Add the cooked potatoes and the prepared masala paste. Mix everything together.
   • Close the pan and cook on low flame for 5-6 minutes. Open and gently mash the potatoes slightly with the back of the ladle.
4. Tempering:
   • Heat 1 tsp coconut oil in a tadka pan.
   • Add 6-7 sliced small onions, 2 red chillies, 1 sprig curry leaves, and a pinch of salt.
   • Fry until the onions and coconut are reddish brown.
   • Add the tempering to the curry, mix well, and let it rest for a few minutes before serving.

Step pics

heat a pan and add coconut oil

add grated coconut

fry on medium heat until reddish brown

add chilli powder and coriander powder.

switch off and mix well to combine.

grind it to a fine paste

in a pan, add potatoes, green chilli, salt and water.

cook covered for 10 minutes or until potatoes are soft.

check if the potatoes are soft and it should not overcook to a mushy state.

transfer to a bowl and keep aside.

in the same pan, heat oil

add sliced onions

fry till pink

add ginger garlic paste

fry till raw smell leaves

add tomatoes and salt.

cook until tomatoes are soft.

add garam masala and cumin powder.

mix everything to cook until raw smell leaves.

add the cooked potatoes and prepared coconut paste.

mix everything together. cook for few more minutes until raw smell of masalas are gone and is combined with the potatoes.

mash it slightly with the back of the ladle. need not mash it completely but here and there.

curry is ready and tempering has to be done

heat coconut oil and add mustard seeds, when it crackles add small onions, curry leaves and red chillies.

fry till reddish brown

add pepper powder and fry again for a few seconds and put off.

tempering is ready.

add the tempering to the curry

mix well and serve after resting for some time.

Expert Tips

1. Roasting the Coconut: Ensure that the coconut is roasted to a deep reddish-brown color. This adds a rich, nutty flavor to the curry, which is key to its authentic taste.
2. Consistency: If the curry is too thick, you can add a little water to adjust the consistency. However, it should remain slightly thick to complement the sadhya dishes.
3. Tadka Timing: Add the tempering just before serving to ensure the fried onions and curry leaves remain crisp and add a fresh burst of flavor to the curry.