Kongunadu Urulai Kurma Recipe (Curried Potatoes from Kongunadu)
A vegetarian South Indian Recipes recipe with potato (aloo) - boiled and cubed, homemade tomato puree, onion - finely chopped. Ready in 55 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
11 steps- 1
To begin making the Kongunadu Urulai Kurma Recipe, in a small pan, lightly dry roast all the ingredients given under ‘to roast and grind’ till they turn fragrant
- 2
Once roasted, allow it to cool a little and grind into a smooth paste adding a little warm water
chana dal (bengal gram dal) - roasted(2 teaspoon) - 3
Keep the paste aside
- 4
Heat a wide pan or kadai with ghee
sunflower oil - or ghee(1 tablespoon) - 5
Add the grated ginger and garlic and saute them for a few seconds
inch ginger - grated(1)garlic - grated(3)fresh coconut - grated(1/2 cup) - 6
Add the chopped onions, little salt and keep stirring over low flame for one minute or till the time the onions turn glossy and lightly brown
onion - finely chopped(1)salt - to tastesprig coriander (dhania) leaves - finely chopped(4) - 7
Once the onions are done, add the tomato puree, turmeric powder, the ground masala and the boiled potatoes
potato (aloo) - boiled and cubed(2)homemade tomato puree(1 cup)onion - finely chopped(1)turmeric powder (haldi)(1/4 teaspoon) - 8
Turn the heat to low, cover the pan and simmer the Kurma for about 5 minutes until the spices come through into the potatoes
potato (aloo) - boiled and cubed(2) - 9
After 5 minutes, once done, check the salt and adjust to suit your taste and turn off the heat
salt - to tastedry red chillies - adjust according to tasted(3) - 10
Garnish with chopped coriander leaves and serve hot
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4) - 11
Serve Kongunadu Urulai Kurma along with Dosas for a quick weeknight dinner or even for parties
Rate this recipe
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Kongunadu Urulai Kurma Recipe (Curried Potatoes from Kongunadu)
A vegetarian South Indian Recipes recipe with potato (aloo) - boiled and cubed, homemade tomato puree, onion - finely chopped. Ready in 55 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
11 steps- 1
To begin making the Kongunadu Urulai Kurma Recipe, in a small pan, lightly dry roast all the ingredients given under ‘to roast and grind’ till they turn fragrant
- 2
Once roasted, allow it to cool a little and grind into a smooth paste adding a little warm water
chana dal (bengal gram dal) - roasted(2 teaspoon) - 3
Keep the paste aside
- 4
Heat a wide pan or kadai with ghee
sunflower oil - or ghee(1 tablespoon) - 5
Add the grated ginger and garlic and saute them for a few seconds
inch ginger - grated(1)garlic - grated(3)fresh coconut - grated(1/2 cup) - 6
Add the chopped onions, little salt and keep stirring over low flame for one minute or till the time the onions turn glossy and lightly brown
onion - finely chopped(1)salt - to tastesprig coriander (dhania) leaves - finely chopped(4) - 7
Once the onions are done, add the tomato puree, turmeric powder, the ground masala and the boiled potatoes
potato (aloo) - boiled and cubed(2)homemade tomato puree(1 cup)onion - finely chopped(1)turmeric powder (haldi)(1/4 teaspoon) - 8
Turn the heat to low, cover the pan and simmer the Kurma for about 5 minutes until the spices come through into the potatoes
potato (aloo) - boiled and cubed(2) - 9
After 5 minutes, once done, check the salt and adjust to suit your taste and turn off the heat
salt - to tastedry red chillies - adjust according to tasted(3) - 10
Garnish with chopped coriander leaves and serve hot
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4) - 11
Serve Kongunadu Urulai Kurma along with Dosas for a quick weeknight dinner or even for parties
Rate this recipe
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