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You are here: Home / South Indian Recipes / Veg Kuzhambu Varieties / Potato Kurma Urulaikilangu Sambar for Idli and Dosa

Potato Kurma Urulaikilangu Sambar for Idli and Dosa

May 28, 2014 By Sangeetha Priya 13 Comments

Potato Kurma Urulaikilangu Sambar for Idli and Dosa
 During festival or family get together, the morning breakfast goes like this…Either upma or light tiffin (probably idli) with this Potato Kurma Urulaikilangu Sambar (we call it as sambar) is a routine during special events in our kongunadu surroundings. Weekly once this sambar is a must in most of the houses, such an authentic version :-). I still remember my grandmas making using stone mill/aatankal (If interested you can check the video of that ancient stone here). Everyone is longing for such authentic version right? Nowadays only if power goes I can see my mom/amma use the stone mill 🙁 . Let’s
move on to the Potato Kurma Urulaikilangu Sambar recipe…

Ingredients for Potato Kurma Urulaikilangu Sambar
Potato – 2 Numbers (Large Size)
Green Chili – 1 Number
Tomato – 1 Medium
Onion – 1 Small
Mustard Seeds – 1/4tsp
Curry Leaves – Few
Oil, Salt n Water – As Needed

To Saute n Grind
Shallots or Onion – 10 Numbers or 1 Large
Whole Red Chili – 2 Numbers
Garlic – 6-7 Numbers
Cloves – 3 Numbers
Cinnamon – 1 – 2 ” Size
Fennel Seeds (Sombu) – 1tsp
Kaskas/Poppy Seeds – 1/2tsp
Coriander Powder – 2 Tbsp
Shredded Coconut – 1/4 Cup
Pottukadalai/Dalia – 1 Tbsp

Potato Kurma Urulaikilangu Sambar Preparation

  • Cook the potatoes by cutting in to halve and allow 2 hisses in pressure cooker with necessary water.
  • Heat 2 tbsp of oil in a wide pan, add shallots, red chills, cloves, cinnamon, garlic, poppy and fennel seeds one by one.
  • In medium flame saute till onion changes golden brown.
  • Finally add coriander powder, pottukadalai and coconut, remove from heat.
  • Allow the mixture to cool completely and grind with enough water to fine paste.
  • Heat 1 tbsp of oil, temper mustard seeds.
  • Add chopped onion and when onion becomes translucent add chopped tomato, cut green chili and curry leaves.
  • Add salt and saute till tomato mashes well.
  • Now add the ground paste, enough water, cooked and slightly mashed potatoes and salt.
  • Mix all together and boil well (5-8 mins approx.) or till gravy thickens.
  • Also you can adjust spice by adding red chili powder.
  • Finally its optional to garnish with coriander leaves.

Variation

  1. You can add the whole tomato while sautéing the onion and other stuffs to grind, my grandma does so.

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Filed Under: Kongunadu Recipes, North Indian Side Dishes, Traditional Kongu Foods, Veg Kuzhambu Varieties Tagged With: kongu urulai kizhangu sambar recipe, kongunadu urulai sambar, korma with boiled potatoes, kurma for idli dosa, Kuzhambu Varieties, nitha kitchen kongunadu recipes, pandigai sambar recipe, potato sambar recipe for tiffin varieties, saiva kurma recipe, Traditional Kongu Foods, urulai kilangu kurma recipe, urulaikilangu sambar recipe, Veg

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Reader Interactions

Comments

  1. Maha Lakshmi

    September 18, 2015 at 12:58 pm

    Nice post. I like this dish. Thanks for sharing this post.
    Catering Services in West Mambalam

    Reply
  2. Julia Roberts

    August 12, 2015 at 9:47 am

    Potato kurma looking so good. i like this dish. Nice explanation of preparation. thanks.
    indian restaurants in hong kong

    Reply
  3. Sundari Nathan

    June 1, 2014 at 3:14 pm

    Looks super-delish!!

    Reply
  4. Shweta Arora

    May 30, 2014 at 9:22 pm

    Mouthwatering kurma

    Reply
  5. Sona S

    May 30, 2014 at 11:00 am

    Delicious potato kurma!!!

    Reply
  6. Suja Md

    May 30, 2014 at 10:29 am

    Loved your recipes…kurma looks absolutely stunning!!

    Reply
  7. Resna Nishad

    May 29, 2014 at 3:14 pm

    Yummy…so inviting kurma…yummy preparation…

    Reply
  8. Priya Suresh

    May 29, 2014 at 1:00 pm

    Potato kurma is my weakness, i love it to the core.

    Reply
  9. Madhavi Madhan

    May 29, 2014 at 3:44 am

    Who can say no to this potato kurma with hot idlis .. looks delish !!

    Reply
  10. Shama Nagarajan

    May 29, 2014 at 3:23 am

    tempting dear…well prepared

    Reply
  11. Veena Theagarajan

    May 28, 2014 at 4:18 pm

    simple and tasty kurma

    Reply
  12. Sony P

    May 28, 2014 at 2:46 pm

    Super yumm potato kurma!

    Reply
  13. Navaneetham Krishnan

    May 28, 2014 at 2:27 pm

    Awesomely inviting, a perfect dish and the recipe; on the list for our vegetarian meals.

    Reply

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Hope you guys are doing good! Here is our Vinayaga Hope you guys are doing good! Here is our Vinayagar Chaturthi Celebration picture. For the festival we made 11 items (yes kids helped a lot). Those were half sweet and half savory kozhukattai varieties and used palm jaggery (Karupatti) as sweetener and also most of them were millet based...For the menu and other details do check the link provided in Insta bio...
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