Potato kurma / White kurma with potato / Vellai korma / Potato white kurma

Written by: Shanthi Muthuvel

Potato kurma is a rich and flavorful side dish for pulao or biryani varieties. You may also serve it with hot idli, dosai and even with roti. I learned this recipe from one of our friends, she prepares this kurma as a side dish for pulao and biryani, serves it along with some raita.

Potato white kurma

Ingredients:

Serves 4 to 5

      • 2 no’s – Potato (medium sized)
      • 3/4 cup – Coconut grated or cut
      • 1 no – Bay leaf for tempering
      • 1 pinch – Asafoetida
      • 1 tbsp – Coriander leaves chopped
      • 1 tbsp – Oil for tempering
      • Salt to taste

For grinding:

      • 1 tsp – Oil
      • 1 no – Onion (sliced)
      • 2 clove – Garlic chopped
      • 1/4 inch – Ginger chopped
      • 1 or 2 no’s – Green chillies (as needed)
      • 1 tsp – Roasted bengal gram
      • 1/4 tsp – Cumin seeds
      • 1/4 tsp – Fennel seeds
      • 1/4 tsp – Poppy seeds
      • 1/2 tsp – Peppercorns
      • 1 no – Clove
      • 1 small piece – Cinnamon
      • 1 no – Cardamom
      • 1/4 cup – Coconut pieces or grated

Potato white kurma

Preparation method:

  1. Wash, cut and pressure cook potatoes for upto 1 whistle or until cooked. Allow them to cool completely and chop them into big chunks. Keep it aside.
  2. Grind 3/4 cup of coconut to a fine paste and squeeze out the milk, discard the rest and set the milk aside.
  3. Heat oil in a pan, add onion, ginger garlic, green chillies, followed by items given in the list for grinding, saute until they are slightly browned. Allow them to cool and grind it to a very fine paste. Set it aside.
  4. Add oil in the same pan, season it with bay leaf and a pinch of asafoetida, followed by ground masala puree, saute for 1 or 2 minutes.
  5. Now add chopped potatoes along with required salt and 1/4 to 1/2 cup of water, cook for 5 minutes.
  6. Finally add coconut milk and continue to cook until you reach the desired consistency. Garnish with coriander leaves and serve it with any pulao or rice of your choice.

Potato white kurma

Potato white kurma

Potato white kurma

Notes:

  • Potatoes should not get mashed up while cooking. Cook just perfect enough to cut.
  • You may increase or decrease number of green chillies as per your spice level.
  • Onion masala should be ground to a very fine paste.

Potato white kurma

 

2 comments:

  1. Kurma is such a versatile preparation that can go with anything. Delicious.

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    Replies
    1. Thank you Shobha for stopping by. As you said kurma is a delicious side dish that goes well with anything.

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