potato kuruma

Potato kuruma for idli / dosa

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

Potato kuruma for idli / dosa

Simple coconut based kuruma made with potatoes, onions, tomatoes, coconut and spices.
Prep Time 10 mins
Cook Time 20 mins
Total Time 29 mins
Course Side Dish
Cuisine Indian, South indian
Servings 1
Calories 130 kcal

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.
Keyword Curry recipes, kulambu / kuzhambu recipes, kurma recipes, potato recipes, Side dish for idli / dosa

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. 

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.

Bring it to boil again. Now cover the pan and simmer for 10 minutes.

The oil will separate and float on top. Switch off the stove.

Add chopped coriander leaves.

Serve with idli / dosa / paniyaram or appam. 

potato kuruma

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,

Kadala Curry | Black chana curry

Aloo matar with mushroom curry

Senai kizhangu puli kulambu / Yam Curry

Cauliflower Curry

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