Potato Kurma for Idli / Urulai Kizhangu Kuzhambu
- Potato - 10 ( baby potatoes )
- Onion - 1 no ( Medium )
- Oil - 2 tsp
- Mustard - ½ tsp
- Asefoetida - 1 pinch
- Green Chili - 2 no
- Turmeric - ¼ tsp
- Salt - to taste
- Coriander Leaves - 4 stks
- Grated Coconut - 4 tbsp
- Red Chili - 3 no
- Ginger - ½ inch
- Garlic - 3 cloves
- Cinnamon - 2 ( 1 inch stick )
- Fennel Seeds - 1 tsp
- Poppy Seed - 1 tsp
- Coriander Powder - 3 tsp
- Pressure cook potato for 2 whistles and peel the skin. Mash them in to medium pieces.
- Grind all the items given in " To Grind Section " to a fine paste.
- In a pan add oil, mustard. When mustard crackles add asefoetida and immediately chopped onion, green chili. Fry till onion is translucent.
- Add potato and ground mixture. Add 3 cups of water, salt and turmeric.
- Allow it to boil for 5 minutes till the raw smell leaves. Add Chopped coriander leaves at the end.
Serve as side with Idili, dosa and Panneyaram.
Recipe by Sashi Recipes at https://www.sashirecipes.com/potato-kulambu-potato-kurma.html
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