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 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.
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.
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.
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