Urulakizhangu and Kaya Mezhukkuperatti (Potato and Raw Banana Roast)
Servings: 4 -5
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Ingredients
- 2 med - big Potato cubed
- 2 big Raw Banana (pacha kaya) cubed
- 3/4 - 1 cup Small onion sliced (I used around 20)
- 2 - 2.5 tsp Garlic minced/crushed
- 1.5 - 2 tsp Chilli powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Fennel powder
- 1/4 tsp Garam masala
- 1/4 cup Water
- 1/4 tsp Mustard
- Coconut oil
- Salt
- Curry leaves
Instructions
- Cut the cleaned potatoes and raw bananas into bite size cubes. Cook potato and kaya separately, with salt. Keep it aside. Make sure that you do not over cook them.
- Heat oil in a pan and splutter mustard. Add sliced small onions, salt and curry leaves. Fry till the onions start changing the colour. Add crushed/minced garlic and cook for 2-3 mins. Add the masala powders and fry till the oil starts appearing, around 2-3 mins.
- Add water to the masala and let it boil. Reduce the flame and add cooked potato and kaya and mix well. Make sure that you mix it gently, taking care not to mash it. Add a little more oil and continue to cook on low flame for 5-10 more mins. Drizzle some oil in between, if it appears to be dry.
Notes
I used kaya without skin. If you like, you can use it with skin also. Do not substitute the small onions with the big ones, it will affect the taste. I added more garlic, because I think it gives more punch to this dish. However if you dont like the garlicky taste, adjust the qty accordingly. I suggest using coconut oil itself for the flavour. Also, make sure that the potatoes and kaya isnt overcooked.