Potato Kurma is a South Indian staple accompaniment for idli and dosa. This kurma goes exactly well with idli, dosa, appam, uthappam. This potato kurma is tiffin kurma and doesn’t go well with rice.
Most of you, especially North Indians, think that we eat idli dosa along with sambar and coconut chutney only. But that is not true. We prepare numerous gravies that go with idli and dosa. This gravy uses only green chili as the spice. So increase or decrease the green chili according to your taste. Do not add chili powder to this kurma. It will not taste good.
Also, we use homemade coriander powder for the kurma. We do not use plain coriander powder. You can check the recipe for homemade coriander powder in the given link. Homemade coriander powder consists of a few more ingredients to it, which gives a nice aroma and taste to the kurma. Now let us see how to prepare this recipe.
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- 2 Potatoes (medium size) boiled
- 1 Onion finely chopped
- 1/2 Tomato finely chopped
- 1 strand Curry Leaves/Karuveppilai
- 3 Green chilies slit into two
- 1/4 tsp Turmeric powder
- 2 tsp Coriander powder
- salt to taste
- 2 tbsp oil
- 1/2 tsp Mustard seeds /kadugu
- 1/2 tsp Fennel seed/Sombu
- 1 tbsp Coriander Leaves/Kothamalli
- 1/2 cup Coconut grated
- 2 Cloves
- 1 inch Cinnamon stick/Pattai
- 1/2 tsp Fennel seed/Sombu
- 2 Garlic pods
- Add all the ingredients under "To grind" in a mixer. Add water and grind to a smooth paste.
- Heat a pan and add oil. Once the oil gets heated, add mustard seeds, fennel seeds and let it crackle.
- Now add onion, green chilies, and curry leaves. Saute until the onion turns translucent. Then add tomatoes and a little salt. Saute until tomatoes turn mushy.
- Now add turmeric powder, coriander powder, and saute until the raw smell goes.
- Now add ground coconut paste, adjust water consistency and salt. Close the lid and cook for 10-15 mins.
- Then mash and add the potatoes. Keep the potatoes a little bit chunky. Do not make it to a smooth paste. Now cook the kurma for another 5 mins.
- Once done garnish with coriander leaves. Serve hot with idli or dosa.
- Use only the specified amount of masala while grinding coconut or else it will overpower the taste of kurma.
- We use only green chilies in this kurma. So increase or decrease green chilies according to your taste.
- This kurma goes well with idli, dosa, appam, uthappam.
Delicious potato kurma that goes well with idli and dosa.
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