Potato Kurma Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Urulaikilangu kurma is so simple to make and tastes similar to the ones served in restaurants, as the addition of cashews lends a very rich taste. It is a very versatile recipe as it pairs very well with plain rice, Veg Pulao, Ghee Rice, Jeera Rice, or dinner recipes like Chapati, Phulka and Parotta. I usually prepare this gravy in a large batch for lunch, cook some rice and use the leftover gravy for dinner for Dosa, refrigerate it and use it the next day morning with Poori. The use of 3 main ingredients (cashews, poppy seeds, and freshly grated coconut) lends a magical aroma to this korma, so never skip it.
✔ Check my other Korma / Kurma Recipes like
- Vegetable Salna/ Chalna
- White / Vellai Kurma
- Green Peas Korma
- Mixed Veg Kurma
- Tomato / Thakkali Korma
Urulaikilangu Kurma Recipe
Potato Kurma Recipe | Urulaikilangu kurma
Ingredients
- ½ Onion
- 2 Tomatoes
- 1 tsp Ginger Garlic Paste Link for Ginger-garlic paste
- 1 Sprig Mint Leaves
- 1 Large Potato
- 1 Cup Water
- 2 Pinches Turmeric Powder
- 1 tsp Garam Masala Powder Link for Garam Masala Powder
- Salt As Required
To Grind
- ½ tsp Fennel Seeds
- 1 tsp Poppy Seeds / Khus Khus
- 3 to 4 Green Chilli
- 5 to 6 Cashews
- ½ Cup Grated Coconut
- 1 Cup Water
To Temper
- 2 tbsp Oil
- ½ tsp Fennel Seeds
- 2 Small Cinnamon Sticks
- 2 Cloves
- 2 Pods Cardamom
- 1 tbsp Black Stone Mass
- 1 Bay Leaf
- 1 Sprig Curry Leaves
Instructions
To Temper
- Measure 1/2 tsp of fennel seeds, 2 small cinnamon sticks, 2 cloves, 2 cardamom pods, 1 tbsp of black stone mass, 1 bay leaf, and 1 sprig of curry leaves.Chop 1/2 onion and 2 tomatoes finely. Then, measure 1 tsp of Ginger- Garlic Paste, clean 1 sprig of mint leaves, and 1 large diced potato.
- Measure 2 generous pinches of turmeric powder, 1 tsp of Garam Masala Powder, and salt. Also, chop 2 tbsp of coriander leaves for garnishing.
To Grind
- Measure 1/2 tsp of fennel seeds, 1 tsp of khus khus, 3 to 4 green chilies, 5 to 6 cashews, and 1/2 cup of grated coconut.
- To a mixer, add the ingredients given in the table 'To Grind'. First, grind it roughly, and then pour 1 cup of water.
- Then, grind it to a smooth paste and keep it aside. Heat 2 tbsp of oil in a pan, then add the ingredients listed in the table 'To Temper. Saute for 2 to 3 seconds in low flame, until a nice smell wafts.
- Add the chopped onion, ginger-garlic paste, and saute for a few seconds, until the onion turns translucent. Now, add the mint leaves and give a quick stir.
- Add the tomatoes and saute till mushy. Now, add the chopped potato and saute for 2 minutes, till the raw smell leaves.
- Pour 1 cup of water, then add the turmeric powder, Garam Masala Powder, and the required salt.
- Cook covered for 3 to 4 minutes in low flame, till the potato turns soft but not mushy. Now, add the ground coconut paste.
- Mix well then boil for 3 to 4 minutes, till the spice powder and the coconut paste blends well. Switch off the flame and garnish with coriander leaves.Serve this Urulaikilangu kuruma with Poori.
Video
Notes
Tips for Urulaikilangu Kurma Recipe
1. Don't skip any spices, curry leaves or mint leaves in tempering, which lends the whole aroma to this Potato Kurma Recipe. 2. Try to include black stone flower in tempering, as it lends the maximum flavour to the korma. 3.I used ginger - garlic paste to simplify the work. But you can grind, 1" ginger and 3 flakes of garlic for fresh flavour. 4. Adjust green chilli as per your spice level for this Urulaikilangu Kurma. 5. For a variation, reduce 2 green chillies in grinding and add 1 tsp of chilli powder. 6. Addition of poppy seeds is optional, it gives a nice nutty flavour but if added more, the kurma tastes bitter. 7. Fried gram dal can be used instead of cashews. But cashews gives richness to the kuruma. 8. Add the ground coconut paste, only after the veggies get cooked. 9. Furthermore, you can skip coconut in the grinding part, and add coconut milk also. 10. For more tanginess and taste, 1 tbsp of lemon juice can be squeezed at last (switch off the flame and add).
Urulaikilangu Kuruma
Method for Potato Kurma Recipe
1. ToTemper: Measure 1/2 tsp of fennel seeds, 2 small cinnamon sticks, 2 cloves, 2 cardamom pods, 1 tbsp of black stone mass, 1 bay leaf, and 1 sprig of curry leaves.
Chop 1/2 onion and 2 tomatoes finely. Then, measure 1 tsp of Ginger- Garlic Paste, clean 1 sprig of mint leaves, and 1 large diced potato.
2. Measure 2 generous pinches of turmeric powder, 1 tsp of Garam Masala Powder, and salt. Also, chop 2 tbsp of coriander leaves for garnishing.
To Grind: Measure 1/2 tsp of fennel seeds, 1 tsp of khus khus, 3 to 4 green chilies, 5 to 6 cashews, and 1/2 cup of grated coconut.
3. To a mixer, add the ingredients given in the table ‘To Grind‘. First, grind it roughly, and then pour 1 cup of water.
4. Then, grind it to a smooth paste and keep it aside. Heat 2 tbsp of oil in a pan, then add the ingredients listed in the table ‘To Temper. Saute for 2 to 3 seconds in low flame, until a nice smell wafts.
5. Add the chopped onion, ginger-garlic paste, and saute for a few seconds, until the onion turns translucent. Now, add the mint leaves and give a quick stir.
6. Add the tomatoes and saute till mushy. Now, add the chopped potato and saute for 2 minutes, till the raw smell leaves.
7. Pour 1 cup of water, then add the turmeric powder, Garam Masala Powder, and the required salt.
8. Cook covered for 3 to 4 minutes in low flame, till the potato turns soft but not mushy. Now, add the ground coconut paste.
9. Mix well then boil for 3 to 4 minutes, till the spice powder and the coconut paste blends well. Switch off the flame and garnish with coriander leaves.
Serve this Urulaikilangu kuruma with Poori.
Potato Kurma Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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