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Vegetarian - South Indian Recipes Peppery Potato Kurma - Idli side dish
Vegetarian - South Indian Recipes Peppery Potato Kurma - Idli side dish
Peppery Potato Kurma - Idli side dish
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Oil - 1/2 cup
Fennel seeds- 1 teaspoon
To grind:
Channa dhal / Gram dhal- 1/4 cup
Medium sized onion - 1
Medium sized tomato – 1
Cumin seeds - 1 teaspoon
Pepper corns - ¬? teaspoon
Ginger - 2 inch piece
Red chilli powder- 2 teaspoon
Coriander powder – 1/8 teaspoon
Turmeric powder - few pinches
Peppery Potato Kurma Preparing Method:
1. Finely chop the potato
2. Take the ingredients in the ‘to grind’ list and grind with little water and make as a coarse paste
3. Heat oil in a non stick skillet/pan, sputter fennel seeds, add the ground paste, keep stirring continuously till the raw smells goes away
4. Once oil separates out from the masala, add the chopped potato and stir slightly. Add enough water and salt according to taste
5. Transfer the contents to a pressure cooker and cook till you hear the first whistle
6. The curry thickens very well after cooking. Now the Peppery potato kurma is ready to serve with idli.
Peppery Potato Kurma is a perfect side dish for Idlis. It tastes like mutton kurma in the taste and flavour. All veggies can try this along with idli and dosai
Peppery Potato Kurma Recipe Summary
Difficulty: Easy
Prep Time:25 minutes
Yield: 3 servings
Oil - 1/2 cup
Fennel seeds- 1 teaspoon
To grind:
Channa dhal / Gram dhal- 1/4 cup
Medium sized onion - 1
Medium sized tomato – 1
Cumin seeds - 1 teaspoon
Pepper corns - ¬? teaspoon
Ginger - 2 inch piece
Red chilli powder- 2 teaspoon
Coriander powder – 1/8 teaspoon
Turmeric powder - few pinches
Peppery Potato Kurma Preparing Method:
1. Finely chop the potato
2. Take the ingredients in the ‘to grind’ list and grind with little water and make as a coarse paste
3. Heat oil in a non stick skillet/pan, sputter fennel seeds, add the ground paste, keep stirring continuously till the raw smells goes away
4. Once oil separates out from the masala, add the chopped potato and stir slightly. Add enough water and salt according to taste
5. Transfer the contents to a pressure cooker and cook till you hear the first whistle
6. The curry thickens very well after cooking. Now the Peppery potato kurma is ready to serve with idli.
