Potato kuruma – Easy potato kuruma for idli, dosa, paniyaram and appam. Potato kuruma/Urulai kizhangu kuruma is a South Indian kuzhambu recipe usually made along with idli and dosa for breakfast and dinner. But it also goes well with paniyaram, appam and idiyappam. This is a simple coconut based kuruma made with potatoes, onions, tomatoes, coconut and spices.
![potato kuruma](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707435-500x500.jpg)
Potato kuruma for idli / dosa
Equipment
- 1 Pressure Cooker
- 1 High speed blender
- 1 Kadai / Pan
Ingredients
- 2 potatoes boiled and mashed.
- 1 onion medium sized
- 1 to mato medium sized
- 2 green chillies
- 1 dried red chili
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp oil
- Coriander leaves for garnishing
To temper
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig curry leaves
To grind
- ½ cup coconut
- 2 tbsp fried gram
- ½ tsp fennel seeds
- 1 tsp red chili powder
- ½ tsp garam masala powder
- 4 to 5 cloves
- 2 inch cinnamon piece
Instructions
Cooking the potatoes
- Cut potatoes into 2 halves. In a pressure cooker add the potatoes, 1 cup water and ½ tsp salt. Cover and pressure cook for 3 whistles on medium flame. Switch off the stove and let the pressure release naturally. Peel the potatoes and mash them roughly. Keep it aside.
Grinding the masala paste
- In a mixer jar add coconut, fried gram, fennel seeds, red chili powder, garam masala powder, cinnamon and cloves.
- Add ¼ cup water and grind them into a smooth paste.
Making potato kuruma
- Heat oil in a pan. Once the oil is hot enough, add mustard seeds.
- Once the mustard seeds crackle, add cumin seeds.
- Now add chopped onions, green chillies, red chilli and curry leaves.
- Add turmeric powder and salt.
- Saute everything for a few minutes till onions turn translucent.
- Once the onions are translucent and shrink in size, add chopped tomatoes.
- Once the tomatoes turn mushy, add the ground masala paste.
- Add one cup of water and bring it to a boil.
- Once the mixture comes to a boil add the boiled and mashed potatoes and bring it to a boil again.
- Now cover the pan and simmer for 10 minutes. Switch off the stove. The oil will separate and float on top.
- Add chopped coriander leaves.
- Serve with idli / dosa / paniyaram or appam.
Notes
- You can add cashew nuts and poppy seeds (khasa khasa) instead of fried bengal gram.
- Do not skip whole spices while grinding.
- You can adjust the consistency of the kuruma by adding less or more water.
- For an extra zing, add a few drops of lemon juice right after switching off the stove. But do not overdo it. Just 3 to 4 drops will be sufficient.
Cooking instructions with step by step pictures
Cooking the potatoes
Cut potatoes into 2 halves. In a pressure cooker add the potatoes, 1 cup water and ½ tsp salt. Cover and pressure cook for 3 whistles on medium flame. Switch off the stove and let the pressure release naturally. Peel the potatoes and mash them roughly. Keep it aside.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707545-300x225.jpg)
Grinding the masala paste
In a mixer jar add coconut, fried gram, fennel seeds, red chili powder, garam masala powder, cinnamon and cloves.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707769-278x300.jpg)
Add ¼ cup water and grind them into a smooth paste.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707604-1-300x225.jpg)
Making potato kuruma
Heat oil in a pan. Once the oil is hot enough, add mustard seeds.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707717-300x225.jpg)
Once the mustard seeds crackle, add cumin seeds.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707694-300x225.jpg)
Now add chopped onions, green chillies, red chilli and curry leaves.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707670-300x225.jpg)
Add turmeric powder and salt.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707648-300x225.jpg)
Saute everything for a few minutes till onions turn translucent.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707576-300x225.jpg)
Once the onions are translucent and shrink in size, add chopped tomatoes.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707560-300x225.jpg)
Once the tomatoes turn mushy, add the ground masala paste.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707527-300x225.jpg)
Add one cup of water and bring it to a boil.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707361-300x225.jpg)
Once the mixture comes to a boil add the boiled and mashed potatoes.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707511-300x225.jpg)
Bring it to boil again. Now cover the pan and simmer for 10 minutes.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707338-300x225.jpg)
The oil will separate and float on top. Switch off the stove.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707494-300x225.jpg)
Add chopped coriander leaves.
![](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707480-300x225.jpg)
Serve with idli / dosa / paniyaram or appam.
![potato kuruma](https://www.theindianhome.com/wp-content/uploads/2022/09/Compressed_1661664707397-edited-300x225.jpg)
RECIPE NOTES
- You can add cashew nuts and poppy seeds (khasa khasa) instead of fried bengal gram.
- Do not skip whole spices while grinding.
- You can adjust the consistency of the kuruma by adding less or more water.
- For an extra zing, add a few drops of lemon juice right after switching off the stove. But do not overdo it. Just 3 to 4 drops will be sufficient.
Other curry recipes on the blog,