Thursday, 24 September 2020

Potato Kurma Recipe/UrulaiKizhangu Kurma Recipe/Easy Potato Kurma with step by step photos/உருளைக்கிழங்கு குருமா

Today I am going to share a very simple, easy and quick Potato Kurma/ உருளைக்கிழங்கு குருமா. This potato kurma can be made in a jiffy and served along with idlis, dosas etc for breakfast or also can be served with steam cooked white rice. Do try out this delectable Potato Kurma and post your comments here. Meanwhile do check out other interesting Kurma Recipes here. Also check out other interesting Kuzhambu/Gravies[South& North Indian Varieties] here and Sambar& Kootu Varieties here.

Here’s how to make Potato Kurma with step by step photos…

Ingredients

Onion

1 big chopped

Green Chillies

2-3

Tomatoes

3 finely chopped

Ginger & Garlic Paste

1 tsp

Potatoes

3 cut to cubes

Green Peas [optional]

1 cup

Red Chilli Powder

1.5 tsp

Coriander Powder

3 tsp

Turmeric Powder

¼ tsp

Salt

As needed

Cilantro/Coriander Leaves

2-3 tbsp finely chopped

 For Grinding

Coconut

½ coconut

Cashew nuts

6-7

Poppy Seeds

2 tsp

Milk

3 tsp to soak the poppy seeds

 For Tempering

Oil

2 tbsp

Fennel Seeds/Sombu

1 tsp

Cinnamon Sticks/Pattai

2 inch piece

Cloves/Kirambu

3-4

Star Anise

1

Preparation Time: 10 minutes                     Recipe Category: Lunch, Side Dish

Cooking Time: 20-25 minutes                      Recipe Cuisine: Indian

Author: Priya Anandakumar

Other Kurma Varieties that might be of your interest...
Mushroom Kurma

Preparation:

Wash all the vegetables thoroughly with water. Peel the skin of the potates and cut them to cubes. Chop the tomatoes, onions, green chillies and keep everything ready.

Add onions & 2 green chillies to the mixer and grind it coarse paste. Transfer it to a bowl and keep it aside.

Soak the poppy seeds in warm milk for about 10 minutes-12 minutes. Add it to the mixer, along with coconut pieces and cashew nuts.

Grind everything to a fine paste with required water and keep it aside.

Method

Heat about 2 tbsp of oil in a pressure cooker. Add fennel seeds, cinnamon sticks, cloves, star anise and wait for nice aroma to fill the room.

Now add the ground onion & green chilli paste to the oil and fry really well for about 20-30 seconds.

Now add the ginger and garlic paste and saute everything well until the raw smell vanishes and the color also would have change by now.

At this stage add the chopped tomatoes and saute well until they turn mushy.

Now add the chopped potatoes, one cup of green peas[optional] to the pan and saute well for about a minute.

Add 1.5 tsp of red chilli powder, 3 tsp of coriander powder, ¼ tsp of turmeric powder and salt. Now mix everything really well for about 30-40 seconds.

Add about 2.5 cups of water to the pan and let it come to rolling boil. Add about 1 tbsp of chopped cilantro to it.

Close the lid and pressure cook for 2 whistles and switch off the stove.

Wait for the steam to release all by itself. Open the lid and give a good stir.

Now add the ground coconut paste to the prepared gravy and let it simmer for about 5-7 minutes.

Finally add chopped cilantro/coriander leaves and switch off the stove.

Super delectable and tempting Potato Kuruma/Urulaikizhangu Kurma is ready to be enjoyed. Serve it hot with idlis, dosas, chapatis or with steam cooked white rice.

Thank you all for visiting my space, please come back again for more tempting and delectable Kuzhambu/Gravies/Kurmas from my kitchen. Meanwhile do check out other interesting Kurma Recipes here. Also check out other interesting Kuzhambu/Gravies[South& North Indian Varieties] here and Sambar& Kootu Varieties here.

Other Kurma Varieties that might be of your interest...
Mushroom Kurma

If you find this post really interesting, it will really be nice if you can share it with your facebook friends or twitter friends or pin it today. I will be very happy if you like, share and subscribe to Priya’s Virundhu youtube channel at https://www.youtube.com/channel/UCTsVaemF70ifZPLfgtEvMjg. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…

 

 

 

2 comments:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar