Potato kuruma for idli / dosa
Simple coconut based kuruma made with potatoes, onions, tomatoes, coconut and spices.
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.