Ke Urulaikizhangu Chemmeen Varutharachathu / Potato and Prawns in Roasted Coconut Gravy | Urulakizhangu chemmeen curry F

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Urulaikizhangu Chemmeen Varutharachathu / Potato and Prawns in Roasted Coconut Gravy | Urulakizhangu chemmeen curry

Urulakizhangu chemmeen varutharachathu  with step by step photos.

Urulakizhanugu chemmeen curry is a spicy and flavorful Kerala dish made with coconut, prawns/ shrimps and potato. This curry is ideal for rice, chapathi, idiyappam etc. Let us discuss today about how to make of urulakizhangu chemmen currry 

    Urulakizhangu chemmen curry - details

    Urulakizhangu chemmen curry is an excellent example of Kerala dishes with a vegetable and seafood combination. This potato and shrimp curry is coconutty, spicy and aromatic. Just like, any other Kerala dishes, this recipe also demands coconut oil, curry leaves and other Kerala spices. The word urulakizhangu stands for potato and chemmeen for prawns / shrimp. 

    Urulakizhangu chemmen curry- Serving options

    Serving options for urulakizhangu chemmen curry is numerous. This spicy and flavorsome curry will be delicious with any Indian main courses like rice, chapathi, pulao, idiyapam, appam etc. 

    Prawns and potato curry recipe | Urualakizhangu cheemmeen curry recipe | How to make Kerala style potato and shrimp curry

    Potato and shrimp in rich coconutty gravy

    Preparation time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes


    To cook potatoes
    • 2 medium potatoes, peeled and cut into squires
    • 1 cup water
    • Salt to taste
    To grind
    • 1 cup grated coconut

    For Gravy

    • 2 tablespoons of coconut oil
    • 1/4 teaspoon mustard seeds
    • 3 dried red chilies
    • 1 spring curry leaves
    • 1 large onion
    • 1" piece ginger
    • 6  cloves of garlic
    • 3 green chilies
    • 1/4 teaspoons turmeric powder
    • 1 to 2 teaspoons chili powder
    • 2 2/4 teaspoons coriander powder
    • 1/2 teaspoons garam masala
    • 1/2 teaspoons pepper powder
    • 1/2 cup prawns, cleaned and cooked
    • water 1 cup
    • Salt as needed

    How to make South Indian urulakizhangu chemmeen curry with step by step photos

    1. Peel off the skin, wash thoroughly with fresh water. Then chop the potatoes into big chunks. Transfer into a pressure cooker along with salt and one cup water.
    2. Cook for 1 whistle on high flame. Switch off the flame and set aside. Never overcook the potatoes.
    3. Heat oil in a pan and sauté grated coconut on medium flame or low flame with continuous stirring till the coconut attain a golden brown in color. I have given a separate post on this subject. If you want to know more about roasting the coconut for Kerala dishes, then please feel free to visit our site for thenga varutharachathu. This step is very crucial, the coconut should be roasted well with continuous stirring.
    4. When cools a bit, transfer the coconut into a mixer jar and then grind into a fine paste. If feel any difficulty in grinding, then you can pour water just enough to grind, but the addition of too much water will spoil its taste.
    5. Now we can start the potato and shrimp curry preparation. Heat oil in a pan, when the pan turns hot, put mustard seeds. When the spluttering sound stops, add chopped dried red chilies and curry leaves.
    6. Then add in chopped onion (You can replace onions with shallots for better taste), slit green chilies, peeled and chopped ginger and garlic. Sauté till the onion pieces starts to change its color.
    7.  Reduce the flame to low and add in spice powder and sauté till the raw smell vanishes.
    8. Further add cooked potatoes and prawns. I used cooked prawns, you can use fresh prawns also.
    9. Also add 1 cup of water and the ground paste.
    10. Let it boil for a few minutes until all the potatoes and prawns absorbs all the spices or till the gravy thickens. Switch off the stove. Serve with rice or chapati.

    Happy cooking


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