Potato Kurma for Idli / Urulai Kizhangu Kuzhambu

Potato Kurma for Idli / Urulai Kizhangu Kuzhambu

Recipe Details

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Ingredients

Main Ingredients

• Baby potatoes – 10
• Water – as needed, for pressure cooking the potatoes
• Onion – 1 medium, chopped

To Grind

• Grated coconut – 4 tbsp
• Dried red chilies – 3
• Ginger – 1/2-inch piece
• Garlic – 3 cloves
• Cinnamon – 2 one-inch pieces
• Fennel seeds – 1 tsp
• Poppy seeds – 1 tsp
• Coriander powder – 3 tsp

For the Kuzhambu

• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Asafoetida / Hing – a pinch
• Green chilies – 2, slit
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Water – 3 cups
• Coriander leaves – from about 4 stalks, chopped

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Preparation

1. Pressure cook the baby potatoes with enough water for about 2 whistles, or until tender.
2. Allow the pressure to release, peel the potatoes, and roughly break them into medium-sized pieces. Keep aside.
3. Grind the grated coconut, dried red chilies, ginger, garlic, cinnamon, fennel seeds, poppy seeds, and coriander powder into a fine paste, adding a little water only if needed.
4. Chop the onion and coriander leaves and slit the green chilies.

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Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the asafoetida, followed immediately by the chopped onion and green chilies.
4. Sauté until the onion becomes soft and translucent.
5. Add the cooked potato pieces and prepared ground masala paste.
6. Pour in 3 cups water.
7. Add the turmeric powder and salt and mix well.
8. Bring the kuzhambu to a gentle boil.
9. Cook for about 5 minutes, or until the raw aroma of the ground masala disappears and the gravy thickens slightly.
10. Gently break a few potato pieces with the spoon if you prefer a slightly thicker gravy.
11. Add the chopped coriander leaves and remove from the heat.

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Tips

Potato Texture: Cook the potatoes until tender, but do not mash them completely. Keeping some medium-sized pieces gives the kuzhambu a better texture.

Ground Masala: Grind the coconut and spices into a smooth paste so they blend evenly into the gravy.

Gravy Consistency: The kuzhambu should be slightly loose for serving with idli and dosa. Simmer a little longer for a thicker gravy, or add a small amount of hot water if needed.

Baby Potatoes: Baby potatoes work especially well, but regular potatoes can also be used. Cut them into medium-sized pieces after cooking.

Serving Suggestion

Serve Potato Kuzhambu hot with idli, dosa, paniyaram, chapati, or poori.