I know it must look like a Potato theme, rather than a Dry Vegetable Sautes. I went with the logic that everybody loves potatoes and having it on the menu made things easy for me, as if other vegetables were not liked, at least they had the potato to fall back.
This happened with the Onam Kerala Sadya Feast I prepared. Though I read that Potato Thoran is not traditionally included in the Ona Sadya, I thought it will help to have this served too. Trust me, it surely helped. The Avarakkai Thoran that was planned, is not my Hubby dear's favorite vegetable. So he was happy getting a potato instead.
While I do love the Indian Board Beans, I enjoyed this potato thoran as well, especially since I added the quintessential coconut green chili paste to this as well. Talk about globalization, and that paste was globally present in all the dishes that day. And of course, we all enjoyed it so much!
Ulli Theeyal is yet another Sadya dish you can easily make.
Talking about festival specials, these Thatta Payiru Vadai is on serving too!
Kerala Style Urulaikizhangu Thoran
Potatoes – 4 medium
Onion - 1 medium
Turmeric – a pinch
Salt to taste
Oil – 2 tsp
Mustard Seeds, Urad dal – 1/2 tsp
Black split gram – 1 tsp
Curry Leaves – few
For the paste
Coconut, grated - 2 tbsp
Green Chilli - 2
Cumin Seeds - 1/2 tsp
How to make the Urulaikizhangu Thoran
Wash and peel the skin from the potato, then cube it into small pieces.
Grind together cumin, green chilly, and coconut without adding any water.
Heat a Kadai with oil, splutter mustard seeds, urad dal, curry leaves.
Now add the chopped onions, turmeric powder, and salt to taste. Mix well.
When the onions turn colour, add the potato cubes.
Sprinkle some water, cover, and cook till the vegetable is done. Keep stirring once in a while.
Now add the coconut mix. Mix well. Remove from heat.
Serve as an accompaniment with plain rice and Sambar or Rasam.
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