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You are here: Home / Chettinad Cuisine / Chettinad Potato Kurma

Chettinad Potato Kurma

April 16, 2012 By Radhika 28 Comments

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Updated on April 16, 2012

Chettinad Potato Kurma

First a good news to share with you all that my Spicy Mushroom Masala recipe got featured in Yummly. The Indian Food rocks and always will, at least for me. Hope you all had a great week end too. With the mercury level increasing day by day I honestly do not feel like standing in the kitchen next to a hot stove in the name of cooking. But still you do need food for sustenance. With this finger licking kurma I would once again like to profess my undying love for Chettinad cuisine.

Chettinad Potato Kurma

You’ll need:

  • Potatoes, big – 4
  • Onion, medium – 2
  • Bay leaf – 1
  • Cinnamon – 1 inch stick
  • Cloves – 2
  • Turmeric powder – 1/2 tsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 2 tbsp
  • Salt – to taste
  • Oil / Ghee – 2 tbsp + 2 tsp

For the Spice Paste:

  • Fresh grated coconut – 1/4 cup
  • Ginger – 1 inch piece
  • Garlic – 3 pods
  • cashew nuts – 4
  • Poppy seeds – 2 tsp
  • Coriander seeds – 1 tsp
  • Fennel seeds – 2 tsp
  • Whole red chillies – 7-8
  • Roasted Bengal Gram / Pottu kadalai – 1 tsp

Method:

Wash and pressure cook potatoes with the skin and cook for 2-3 whistles. Remove the skin and cube them. Keep aside. Soak the cashew nuts and poppy seeds in little warm water for 1/2 hour. Chop the onions finely.

Heat a pan with 2 tsp of oil and add coriander seeds, fennel seeds, red chillies and toss over medium flame will they are well roasted. In a mixie jar place these roasted spices, soaked cashew nuts, poppy seeds, roasted bengal gram / pottu kaldalai, gigner, garlic, grated coconut and grind to a fine paste using little water and keep aside.

Heat a pan with 2 tbsp of oil / ghee. Season with bay leaf, cloves, cinnamon, curry leaf and roast for a minute. Add onions and sauté till pink. Add the ground paste and cook over low heat while stirring continuously for 2-3 mins.

Add the cubed potatoes, turmeric powder, salt, enough water to the consistency you prefer (approx. 1-1 1/2 cups) and mix well. Cover the pan and let it cook for 5-7 mins over low flame. Give a mix once in the middle. Add a little more water if the kurma is very thick.

Garnish with coriander leaves and serve hot with rotis/chappathis or any pulao rice.

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Notes:

  • Adjust the whole red chillies as per your spice requirement.
  • You can either cube the potatoes or crumble them and add to the kurma.
  • Using ghee instead of oil will increase the flavor factor or use half the quantity of each.
  • Soaking cashews and poppy seeds will ensure that they get ground finely.

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Filed Under: Chettinad Cuisine, Side Dishes - Chappatis / Rotis, Side Dishes - Rice, South Indian Lunch, Vegetable: Potato

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Reader Interactions

Comments

  1. Prathibha

    April 16, 2012 at 11:01 am

    congrats…this kurma looks lip smacking n delicious

    Reply
  2. Aruna Manikandan

    April 16, 2012 at 11:21 am

    spicy and delicious kurma 🙂

    Reply
  3. Princy Vinoth

    April 16, 2012 at 11:30 am

    COngrats on the feature 🙂 lovely yummy kurma !

    Reply
  4. Hyma

    April 16, 2012 at 11:45 am

    wow…lovely korma…simple and easy to make

    Reply
  5. Chandrani

    April 16, 2012 at 11:52 am

    I am a potato lover. Kurma looks spicy and yummy..

    Cuisine Delights
    My Monthly Event – Spotlight : “Healthy Breakfast Ideas”.

    Reply
  6. Roshni

    April 16, 2012 at 12:19 pm

    My MIL makes this Kurma… love the finger licking goodness in it…

    Ongoing Event : Toddler Breakfast/Dinner

    Reply
  7. Hemavathi Murari

    April 16, 2012 at 12:37 pm

    this looks superb and its like mouthwatering.

    Hema’s Adugemane

    Reply
  8. the mad

    April 16, 2012 at 1:44 pm

    looks good. Love the flavours.

    Reply
  9. simran

    April 16, 2012 at 2:39 pm

    congrats……on the recipe bing featured!…..love these potatoes.

    Reply
  10. Shobha

    April 16, 2012 at 2:40 pm

    Yummy curry.
    Agree with you..Indian food rocks !
    Can’t survive without it.

    Reply
  11. Kaveri Venkatesh

    April 16, 2012 at 3:06 pm

    Congratulations Radhika!
    Potato kurma looks totally awesome.

    Reply
  12. Maayeka

    April 16, 2012 at 3:28 pm

    congrats for the appreciation your recipe received!!well deserved…
    loved your potato kurma ,very delicious, creamy and so flavourful..
    Anjana

    Reply
  13. Hema

    April 16, 2012 at 4:42 pm

    Kurma looks awesome, spicy and flavorful masala..

    Reply
  14. Priti

    April 16, 2012 at 5:12 pm

    Nice recipe and looks delish

    Reply
  15. Tina

    April 16, 2012 at 6:01 pm

    so colourful and tempting…

    Reply
  16. Priya Sreeram

    April 16, 2012 at 6:21 pm

    congrats and the kurma looks delicious !

    Reply
  17. halal foodie

    April 16, 2012 at 7:42 pm

    Congratulations on being featured, the korma looks delicious

    Reply
  18. Premalatha Aravindhan

    April 16, 2012 at 7:54 pm

    wow delicious kurma,luks so tempting and yummy…

    Reply
  19. Mélange

    April 16, 2012 at 8:01 pm

    Rich and tempting the way a chettinad preparation should be..Loved the recipe.

    Reply
  20. Nalini's Kitchen

    April 16, 2012 at 8:16 pm

    Congrats dear…potato kurma looks so tempting and delicious…love to have with rotis….loved the last click….

    Reply
  21. Kalyani

    April 16, 2012 at 8:22 pm

    congrats on getting featured … kurma looks yummy !!!!

    Reply
  22. Vimitha Anand

    April 16, 2012 at 9:15 pm

    Congrats on getting featured. The kuruma looks so yummy

    Reply
  23. Magic of Spice

    April 17, 2012 at 10:39 am

    Congratulations on your feature! This looks so delicious…love the flavors!

    Reply
  24. radha

    April 17, 2012 at 5:37 pm

    Looks delicious as do all the recipes on this blog

    Reply
  25. Spice up the Curry

    April 17, 2012 at 7:23 pm

    curry looks delicious, love it

    Reply
  26. Anisha Ranjit

    April 17, 2012 at 10:32 pm

    Creamy and delicious Kurma

    Reply
  27. anusha praveen

    April 23, 2012 at 9:56 pm

    missed all your posts radhi.. and all of them look so delish loving this one kuruma reminds me of amma s kuruma

    Reply
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    September 13, 2012 at 9:32 pm

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