Urulai Kurma For Idli And Dosa, Potato Kurma Recipe

This recipe goes well with idli and dosa. Potatoes are simmered in a coconut based gravy and is simple to make and very tasty.

Here is how to do Potato Kurma.

Wash and cut the potatoes in half. Boil the potatoes with 1.5 cups water in a pressure cooker for exactly two whistles / five minutes. Remove from heat and let the pressure from the cooker, release naturally. Strain the water and peel the potatoes. Set aside.

Grind the raw masala paste adding a cup of water to a smooth paste. Refer to the ingredients listed for the masala paste given in the recipe at the bottom of the page. I forgot to take the final picture of the paste. Add water while grinding and make a fine paste. Set aside.

Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the sliced onions and saute till the onions are soft.

Once the onions are soft, add in couple of country tomatoes – (naatu thakkali). Add in the salt and saute till the tomatoes are juiced down.

Add in the green chillies, turmeric powder and red chilli powder. Saute for a minute.

Add in the curry leaves at this stage and add in a cup of water.

Let the gravy simmer for five minutes. Add in the ground masala paste to the pan.

Wash the mixie with a cup of water and add it back to the pan. Lets not waste all the masalas sticking to the mixie. If the gravy is very thick, add some more water to dilute the gravy.

Gently break the potatoes by hand and add it to the pan.

Cover the pan with a lid and allow it to simmer for 12-15 minutes on a low flame. Mix every five minutes once so the gravy does not stick to the bottom of the pan.

Remove from heat and add in the lime juice and coriander leaves.

Serve with idli and dosa.

For the raw masala paste

• 2 cloves garlic
• 1/2 inch piece ginger
• 1 teaspoon fennel seeds
• 1/2 inch piece cinnamon
• 1 tablespoon fried gram dal (pottu kadalai)
• 1/2 cup fresh shredded coconut

Other Ingredients

• 3 potatoes
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1 onion, sliced
• 2 country tomatoes, diced
• 1 teaspoon salt
• 3 green chillies, sliced
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 sprig curry leaves
• juice of half a lemon / lime
• 2 sprigs coriander leaves, chopped

1. Wash and cut the potatoes in half. Boil the potatoes with 1.5 cups water in a pressure cooker for exactly two whistles / five minutes. Remove from heat and let the pressure from the cooker release naturally. Strain the water and peel the potatoes. Set aside.
2. Grind The raw masala paste adding a cup of water to a smooth paste.
3. Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the sliced onions and saute till the onions are soft.
4. Once the onions are soft, add in couple of country tomatoes – (naatu thakkali). Add in the salt and saute till the tomatoes are juiced down.
5. Add in the green chillies, turmeric powder and red chilli powder. Saute for a minute.
6. Add in the curry leaves at this stage and add in a cup of water.
7. Let the gravy simmer for five minutes. Add in the ground masala paste to the pan.
8. Wash the mixie with a cup of water and add it back to the pan. If the gravy is very thick, add some more water to dilute the gravy.
9. Gently break the potatoes by hand and add it to the pan. Cover the pan with a lid and allow it to simmer for 12-15 minutes on a low flame.
10. Remove from heat and add in the lime juice and coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For the raw masala paste

• 2 cloves garlic
• 1/2 inch piece ginger
• 1 teaspoon fennel seeds
• 1/2 inch piece cinnamon
• 1 tablespoon fried gram dal (pottu kadalai)
• 1/2 cup fresh shredded coconut

Other Ingredients

• 3 potatoes
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1 onion, sliced
• 2 country tomatoes, diced
• 1 teaspoon salt
• 3 green chillies, sliced
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 sprig curry leaves
• juice of half a lemon / lime
• 2 sprigs coriander leaves, chopped

1. Wash and cut the potatoes in half. Boil the potatoes with 1.5 cups water in a pressure cooker for exactly two whistles / five minutes. Remove from heat and let the pressure from the cooker release naturally. Strain the water and peel the potatoes. Set aside.
2. Grind The raw masala paste adding a cup of water to a smooth paste.
3. Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the sliced onions and saute till the onions are soft.
4. Once the onions are soft, add in couple of country tomatoes – (naatu thakkali). Add in the salt and saute till the tomatoes are juiced down.
5. Add in the green chillies, turmeric powder and red chilli powder. Saute for a minute.
6. Add in the curry leaves at this stage and add in a cup of water.
7. Let the gravy simmer for five minutes. Add in the ground masala paste to the pan.
8. Wash the mixie with a cup of water and add it back to the pan. If the gravy is very thick, add some more water to dilute the gravy.
9. Gently break the potatoes by hand and add it to the pan. Cover the pan with a lid and allow it to simmer for 12-15 minutes on a low flame.
10. Remove from heat and add in the lime juice and coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/urulai-kurma-for-idli-and-dosa-potato-kurma-recipe/

Recipe for thakkali thokku – tomato thokku. Perfect recipe that stays fresh for long travels. Recipe with step by step pictures.

There are different kinds of relish used in everyday Tamil cuisine and tomato thokku is one of my favorites. It is very piquant in taste and goes very well for idli, dosa and chapati. This is a spicy and delicious thokku and can be stored for up to a month.

Here is how to do thakkali thokku. We will need really ripe tomatoes for this recipe. Country tomatoes (naatu thakkali) is preferred as its more sour than regular tomatoes and tastes really well for this recipe. Cut the tomatoes roughly and add in the salt, tamarind and the dry red chillies. Let the tomatoes macerate in salt for 30 minutes. I have used rock salt today.

After 30 minutes, considerable amount of liquid would have come out of the tomatoes.

Grind the tomatoes, tamarind, the chillies that’s soaking, along with the rendered juices to a paste. Set aside.

Now we will make a masala powder for the thakkali thokku. Dry roast mustard seeds, fenugreek seeds and cumin seeds. Dry roast the ingredients separately. Dry roast till each ingredient is slightly brown and fragrant. Remove from heat and set aside to cool. Do not add a lot of fenugreek seeds as it might make the thokku bitter.

Grind the roasted spices to a smooth powder. Set aside.

Heat gingely oil (Indian sesame oil) in a pan and add in the mustard seeds and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the asafoetida. Sesame oil is traditionally used for making thokkus.

Add in the red chilli powder to the hot oil. Let the powder fry briefly for a few seconds. Do not fry for long as the powder may burn.

Add in the ground paste.

Add in the jaggery.

Let the mixture boil for 15-20 minutes on a high flame. Keep sauteing the mixture to avoid scorching at the bottom.

Once streaks of oil starts to float on top and the tomato mixture is slightly thick and has reduced considerably, add in the roasted ground powder.

After adding the powder, saute for a couple of minutes. The thokku will thicken up after adding the powder.

The thokku is ready.

Let the thokku cool completely. Bottle the thokku in a clean, dry glass / ceramic jar and store in the refrigerator for up to a month. use a dry spoon every time you need to scoop out the thokku.

For macerating tomatoes

• 8 - 10 country tomatoes
• 2 teaspoon rock salt
• a gooseberry size tamarind
• 4 dried red chillies

For the masala powder

• 2 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 teaspoon cumin seeds

For tempering

• 1/4 cup Indian gingely oil – Indian sesame oil
• 1/2 teaspoon mustard seeds
• 4 dried gundu chillies
• 1.5 tablespoon red chilli powder (adjust according to your spice levels)
• 1 teaspoon asafoetida – hing
• 2 - 3 tablespoon jaggery

1. Cut the tomatoes roughly and add in the salt, tamarind and the dry red chillies. Let the tomatoes macerate in salt for 30 minutes. After 30 minutes, considerable amount of liquid would have come out of the tomatoes.
2. Grind the tomatoes, tamarind, the chillies that’s soaking, along with the rendered juices to a paste. Set aside.
3. Dry roast mustard seeds, fenugreek seeds and cumin seeds. Dry roast the ingredients separately. Dry roast till each ingredient is slightly brown and fragrant. Remove from heat and set aside to cool. Grind the roasted spices to a smooth powder. Set aside.
4. Heat gingely oil (Indian sesame oil) in a pan and add in the mustard seeds and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the asafoetida.
5. Add in the red chilli powder to the hot oil. Let the powder fry briefly for a few seconds.
6. Add in the ground paste.
7. Add in the jaggery.
8. Let the mixture boil for 15-20 minutes on a high flame. Keep sauteing the mixture to avoid scorching at the bottom.
9. Once streaks of oil starts to float on top and the tomato mixture is slightly thick and has reduced considerably, add in the roasted ground powder.
10. After adding the powder, saute for a couple of minutes. The thokku will thicken up after adding the powder.
11. The thokku is ready. Let the thokku cool completely. Bottle the thokku in a clean, dry glass / ceramic jar and store in the refrigerator for up to a month. use a dry spoon every time you need to scoop out the thokku.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 25 mins
• Category: Chutney
• Cuisine: Tamilnadu