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Urulai Kurma for idli and dosa, Potato Kurma Recipe

March 27, 2019 by Suguna Vinodh 5 Comments

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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.
urulai-kurma-recipe-3

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.
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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.
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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.
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Add in the green chillies, turmeric powder and red chilli powder. Saute for a minute.
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Add in the curry leaves at this stage and add in a cup of water.
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Let the gravy simmer for five minutes. Add in the ground masala paste to the pan.
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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.
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Gently break the potatoes by hand and add it to the pan.
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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.
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Remove from heat and add in the lime juice and coriander leaves.
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Serve with idli and dosa.
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Urulai Kurma for idli and dosa, Potato Kurma Recipe


★★★★★

5 from 4 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • 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.


Ingredients

Scale

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

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.
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Krithika says

    April 22, 2020 at 5:09 am

    It tasted good.. I just skipped lemon as lemon and tomatoes are not compatible.. Thank you

    ★★★★★

    Reply
  2. Tee says

    October 25, 2019 at 5:52 am

    I made a thin gravy and had it along with idiyappam. It tasted just wowwww.

    ★★★★★

    Reply
  3. Fiona Manoon says

    April 9, 2019 at 4:15 pm

    Loved your post ..
    I have read many food blog for recipes but I am glad that i found yours.
    How amazing you have shared every step with the pictures,
    I am impressed with this creativity of yours, And no doubt your recipes and dishes are wonderful, tasty and healthy.
    Keep blogging !! Looking forward to learn more cooking from you,

    Reply
  4. Monika priya says

    March 31, 2019 at 3:50 am

    Very nice recipe kannamma.Can I know what kind of Kadai you have used here and where I can get one ??

    ★★★★★

    Reply
  5. Karthik says

    March 27, 2019 at 12:24 am

    All in all azhaghu Raja Illa all in all azhaghu ராணி
    கண்ணம்மா

    ★★★★★

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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