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Potato fervour
Alu mapas from Kerala has a rich creamy texture, eschews oil totally, and hardly takes any time to cook
 The
great thing about Kerala food is that the recipes play around with
minimal spicing`A0and lets you enjoy the original taste of meats and
vegetables. What’s more, you can easily adapt a recipe for fish or
fowl to suit a vegetarian palate. The mapas is a Syrian
Christian specialty that is prepared with fish but you can relish the
version with potatoes, without any sense of loss. The dish has a rich
creamy texture and eschews oil totally. It takes hardly any time to
cook. We have, at times, substituted boiled potatoes for the raw ones
and surprised unexpected guests with oil skills in the kitchen. Those
who are not partial to the starchy tuber can replace the alu
with bhindi or phulgobhi.
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ALU MAPAS
Ingredients
Potatoes (medium-sized) four
Onion, Garlic
clove one
Green chillies 3-4
Ginger,
Cinnamon 1 inch piece
Cloves three
Black peppercorns
4-6
Green cardamom
two
Red chilli powder,
Coriander powder, Cumin
powder 1 tsp
Turmeric powder,
Fennel powder
1/2 tsp
Coconut milk
200 ml
Salt
to taste
Method
Coarsely grind the whole spices. Peel and cut the potatoes into
bite-sized pieces. Peel and chop the onion. Scrape and dice the
ginger and crush the garlic. Put all ingredients, except
coconut milk, in a pan with a cup of water and bring to boil.
Cook potatoes till soft. Mash a little with the back of a
ladle. Reduce heat and slowly stir in the coconut milk. Simmer
for about 10 minutes. Garnish with slit green chillies. Enjoy
with phulka or rice. |
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