Urulaikizhangu Kuruma - Potato Kuruma

#Kuruma [ or #Kurma ] is a very good side dish for chappathy, poori, biriyani, and pulav.
This kuruma is white in color mainly because of coconut masala with green chillies.
Only green chillies are used to give spicy taste to the kuruma.
To make it more spicy add enough chillies while grinding masala itself.
The aroma of cumin seeds and green chilly give it a distinct taste.

Ingredients :

Potato                                   : 3 medium size
Onion sliced                           : 1 small size

oil                                          : 1/2 tsp

For masala :

Coconut                                  : 4 tsp
Green chilly                             : 2 ( adjust )
Cumin seeds                            : 1 tsp
Coriander seeds                       : 1/4 tsp
Cashew nuts                             : 3
Cardamom                                : 2
Clove                                        : 2
Khus khus                                 : 1/2 tsp
Onion sliced                               : 1 small size
                         OR
Small onion                                : 7
Garlic                                        : 2 cloves

For tempering :
Cumin seeds                              : 1/2 tsp

For garnishing :
Coriander leaves chopped         : 3 tsp

Method :
Wash potato thoroughly and halve each potato.

Add 1/2 cup of water and salt in a pressure cooker.
Place potato pieces in cooker and boil for 3 whistles.
Take out the potatoes when the steam has completely come down.
Now peel off the skin and keep aside.
Grind above given ingredients for masala into a smooth paste.
Keep aside.
keep a kadai on slow flame and add oil.
Splutter cumin seeds and then add sliced onions.
Saute for few seconds till onions turn pink.
Break potato into pieces by hand and add.
Stir well with a ladle for few seconds.
Add masala and salt.
Stir for few seconds and add 11/2 cup of water.
Let it simmer for 10 minutes till the raw smell goes off and all blend together.


Transfer into a serving bowl.
Garnish with coriander leaves.

This kuruma is too good with poori and also goes well with Idly and Dosai.

It can also be served with biriyani and pulav.



Other side dish recipes you might like to try

Indian cheese [ Paneer ]

vegetable kurma

cauliflower tomato kurma

bhindi masala curry

karamani [ cowpea ] curry

For other variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Varieties