Palakkad, a district in Kerala, India, is known for its distinct and flavorful cuisine. One of its beloved dishes is Urulai Kizhangu Tomato Curry, a potato dish simmered in a tangy tomato gravy. This vegetarian delicacy combines tender potatoes with a rich sauce made from ripe tomatoes, coconut, and a blend of traditional spices such as mustard seeds, turmeric, and red chili powder. The dish is typically garnished with fresh curry leaves and coriander, adding a burst of aroma and freshness. Urulai Kizhangu Tomato Curry is often served with steamed rice or roti, making for a comforting and satisfying meal.

Ingredients
3/medium potatoes, diced
4 ripe tomatoes, chopped
1 tsp,mustard seeds (sarson, kadugu)
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp chili powder
1 sprig curry leaves
Unrefined salt to taste
Method
Heat a wok and add mustard seeds
When they begin to splutter, add curry leaves
Add the potatoes and tomatoes
Add turmeric and chili powders
Add salt
Cook on medium heat till potatoes are tender
Remove from flame and serve hot with rice or Indian breads
Enjoy!
Note: Use any other spices that you fancy like garlic, onions, coriander powder, garam masala…