Urulai Kurma for idli and dosa, Potato Kurma Recipe

This recipe goes well with idli and dosa. Potatoes are simmered in a coconut based gravy and is simple to make and very tasty.

Here is how to do Potato Kurma.

Wash and cut the potatoes in half. Boil the potatoes with 1.5 cups water in a pressure cooker for exactly two whistles / five minutes. Remove from heat and let the pressure from the cooker, release naturally. Strain the water and peel the potatoes. Set aside.

Grind the raw masala paste adding a cup of water to a smooth paste. Refer to the ingredients listed for the masala paste given in the recipe at the bottom of the page. I forgot to take the final picture of the paste. Add water while grinding and make a fine paste. Set aside.

Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the sliced onions and saute till the onions are soft.

Once the onions are soft, add in couple of country tomatoes – (naatu thakkali). Add in the salt and saute till the tomatoes are juiced down.

Add in the green chillies, turmeric powder and red chilli powder. Saute for a minute.

Add in the curry leaves at this stage and add in a cup of water.

Let the gravy simmer for five minutes. Add in the ground masala paste to the pan.

Wash the mixie with a cup of water and add it back to the pan. Lets not waste all the masalas sticking to the mixie. If the gravy is very thick, add some more water to dilute the gravy.

Gently break the potatoes by hand and add it to the pan.

Cover the pan with a lid and allow it to simmer for 12-15 minutes on a low flame. Mix every five minutes once so the gravy does not stick to the bottom of the pan.

Remove from heat and add in the lime juice and coriander leaves.

Serve with idli and dosa.

Urulai Kurma for idli and dosa, Potato Kurma Recipe

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★★★★★

5 from 4 reviews

• Author: Kannamma - Suguna Vinodh
• Total Time: 30 mins
• Yield: 4-6 servings 1x

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Description

Recipe for Urulai Kuruma – Potato Kurma for idli and dosa. Recipe with step by step pictures.

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Ingredients

Scale 1x2x3x

For the raw masala paste

• 2 cloves garlic
• 1/2 inch piece ginger
• 1 teaspoon fennel seeds
• 1/2 inch piece cinnamon
• 1 tablespoon fried gram dal (pottu kadalai)
• 1/2 cup fresh shredded coconut

Other Ingredients

• 3 potatoes
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1 onion, sliced
• 2 country tomatoes, diced
• 1 teaspoon salt
• 3 green chillies, sliced
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 sprig curry leaves
• juice of half a lemon / lime
• 2 sprigs coriander leaves, chopped

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Instructions

1. Wash and cut the potatoes in half. Boil the potatoes with 1.5 cups water in a pressure cooker for exactly two whistles / five minutes. Remove from heat and let the pressure from the cooker release naturally. Strain the water and peel the potatoes. Set aside.
2. Grind The raw masala paste adding a cup of water to a smooth paste.
3. Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the sliced onions and saute till the onions are soft.
4. Once the onions are soft, add in couple of country tomatoes – (naatu thakkali). Add in the salt and saute till the tomatoes are juiced down.
5. Add in the green chillies, turmeric powder and red chilli powder. Saute for a minute.
6. Add in the curry leaves at this stage and add in a cup of water.
7. Let the gravy simmer for five minutes. Add in the ground masala paste to the pan.
8. Wash the mixie with a cup of water and add it back to the pan. If the gravy is very thick, add some more water to dilute the gravy.
9. Gently break the potatoes by hand and add it to the pan. Cover the pan with a lid and allow it to simmer for 12-15 minutes on a low flame.
10. Remove from heat and add in the lime juice and coriander leaves.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu