Kongunadu Urulai Kurma (Curried Potatoes)

Name: Kongunadu Urulai Kurma (Curried Potatoes)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 pieces White Potatoes (2 Potato (Aloo) boiled and cubed); 1 cup Tomato Purée (1 cup Homemade tomato puree); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Ginger (1 inch Ginger grated); 3 cloves Garlic (3 Garlic grated); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tbsp Vegetable Oil (1 tablespoon Oil or ghee (vegetable oil used)); 0 pieces Table Salt (Salt to taste); 4 sprig Cilantro (4 sprig Coriander (Dhania) Leaves finely chopped); 2 tsp Chana Dal (2 teaspoon Chana dal (Bengal Gram Dal) roasted); 3 pieces Dried Red Chili (3 Dry Red Chillies adjust according to tasted); ½ tsp Fennel Seed (1/2 teaspoon Fennel seeds (Saunf)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ½ tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); ½ cup Coconut (1/2 cup Fresh coconut grated)

A South Indian Kongunadu-style kurma featuring boiled potatoes simmered in a freshly ground masala of roasted chana dal, spices, and coconut, finished with a tomato-onion base.

55 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

White Potatoes2 pieces · 2 Potato (Aloo) boiled and cubed
Tomato Purée1 cup · 1 cup Homemade tomato puree
Yellow Onion1 piece · 1 Onion finely chopped
Ginger1 piece · 1 inch Ginger grated
Garlic3 cloves · 3 Garlic grated
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Vegetable Oil1 tbsp · 1 tablespoon Oil or ghee (vegetable oil used)
Table Salt0 pieces · Salt to taste
Cilantro4 sprig · 4 sprig Coriander (Dhania) Leaves finely chopped
Chana Dal2 tsp · 2 teaspoon Chana dal (Bengal Gram Dal) roasted
Dried Red Chili3 pieces · 3 Dry Red Chillies adjust according to tasted
Fennel Seed½ tsp · 1/2 teaspoon Fennel seeds (Saunf)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Black Peppercorns½ tsp · 1/2 teaspoon Whole Black Peppercorns
Cloves2 pieces · 2 Cloves (Laung)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Coconut½ cup · 1/2 cup Fresh coconut grated

Make it mine in the app

Steps

1In a small pan, lightly dry roast all the ingredients given under ‘to roast and grind’ till they turn fragrant.
2Once roasted, allow it to cool a little and grind into a smooth paste adding a little warm water.
3Keep the paste aside.
4Heat a wide pan or kadai with ghee. Add the grated ginger and garlic and saute them for a few seconds.
5Add the chopped onions, little salt and keep stirring over low flame for one minute or till the time the onions turn glossy and lightly brown.
6Once the onions are done, add the tomato puree, turmeric powder, the ground masala and the boiled potatoes.
7Turn the heat to low, cover the pan and simmer the Kurma for about 5 minutes until the spices come through into the potatoes.
8After 5 minutes, once done, check the salt and adjust to suit your taste and turn off the heat.
9Garnish with chopped coriander leaves and serve hot.
10Serve Kongunadu Urulai Kurma along with Dosas for a quick weeknight dinner or even for parties.