Archana's Kitchen

Baby Potato Theeyal Recipe - Kerala Style Potatoes In Shallots And Roasted Coconut

July 19, 2024

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Baby Potato Theeyal Recipe - Kerala Style Potatoes In Shallots And Roasted Coconut - Recipe image with step-by-step cooking instructions
Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min
Makes:4 Servings
Meal:Lunch

Baby Potato Theeyal Recipe (Kerala Style Potatoes In Shallots And Roasted Coconut Recipe) is a recipe that has got inspired by the authentic Chettinad style "theeyal" curry. The recipe is made with baby potatoes which are pressure cooked and simmered in with the Chettinad flavored, spicy and rich curry.

Chettinad is a type of cuisine originated from Tamil Nadu, It is one of the oldest cuisines from that state which influences the majority of people living in that part of Tamil Nadu. The cuisine uses  a blend of certain spices that have been traditionally used by the people living in that region of the state. This gives the authentic flavor to each dish from Chettinad.

Serve Potato Theeyal Recipe along with Whole Wheat Lachha Paratha and Palak Raita for an everyday meal with family.

If you are looking for more Baby Potatoes Recipes, here are some of our favorites: 

  1. Spicy Baby Potatoes Recipe
  2. Chotti Aloor Dum Recipe (Baby Potatoes In Tomato Gravy)
  3. Herbed Baby Potatoes Recipe
     

Ingredients

Spice Powders                                                             

    250 grams Baby Potatoes, halved
    1/2 cup Pearl onions (Sambar Onions)
    1 Tomato, finely chopped
    5 Green Chillies, slit
    1 inch Ginger, chopped
    5 cloves Garlic, chopped
    2 teaspoon Coriander Powder (Dhania)
    2 tablespoon Red Chilli powder
    1/2 teaspoon Turmeric powder (Haldi)
    1/2 teaspoon Garam masala powder
    2 sprig Curry leaves

To Grind

    1 cup Pearl onions (Sambar Onions)
    1 cup Fresh coconut, grated
    1/2 teaspoon Cumin seeds (Jeera)
    1 teaspoon Whole Black Peppercorns, crushed
    Coconut Oil, for cooking
    Salt, to taste

Instructions for Baby Potato Theeyal Recipe - Kerala Style Potatoes In Shallots And Roasted Coconut

    1

    To begin making the Potato Theeyal Recipe (Potatoes in shallots and roasted coconut Recipe) by dry roasting the onion, coconut and cumin seeds on a medium pan till it is nice and brown. Once done let it cool down and then blend it using a hand blender into a fine paste.

    2

    Pressure cook the baby potatoes with the skin in a pressure cooker with 1 cup water till it is half done, leave it for about 3 whistles. Once done release the pressure naturally by take it away from the heat. 

    3

    Drain all the water and wash the potatoes under cold water, so once it cools down, it will be easy to remove the skin from the potato.

    4

    In another pan heat oil, add curry leaves,let the leaves splutter for few seconds and add pearl onion, ginger, garlic, green chili and sauté till it is golden brown. Then add the tomato and sauté till it is cooked and the raw smell goes away.

    5

    Stir in coriander powder, red chilli powder, turmeric powder, garam masala powder, curry leaves and the coconut paste and fry till the aroma comes out. You can add water if you feel if it is too thick. Let it cook for 2 minutes.

    6

    Finally, add the boiled baby potatoes, season it according to your taste. Simmer for 3 to 4 more minutes.

    7

    Serve Potato Theeyal Recipe along with Whole Wheat Lachha Paratha and Palak Raita for an everyday meal with family.



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