Thursday, 13 November 2014

Kurma Kulambu | Potato Masala Gravy | Arachivitta Masala Kulambu



Kurma Kulambu is a masala based gravy served along with rice. It can be done with potato blend with grounded coconut masala. It a South Indian gravy/kurma served with rice, roti and parathas. 


Its also a best side dish  and well goes with South Indian parotta. My mother used to this recipe for lunch often at home. I will fell for it and I loved to eat as side dish for dosa at night. Till the last drop we ate this kurma.



 I think this will be a good accompaniment for anything. Just give a try today and hope you and your family will enjoy this so.







How to Make Kurma Kulambu




Ingredients  Required 




Time of Preparation : 30 mins
No of Serving : 3

Method Of Preparation


1. Chop the onion, and onion into pieces, Cook potato and channa dal in cooker for 4 whistles. Peel and chop the potatoes into cubes.



2. Smash the dal well. Grind the coconut and 1 tsp of fennel seeds along with coconut gratings into a smooth paste and keep it aside.



3. Heat oil in a kadai, Add fennel seeds, cardamom, cinnamon, Bay leaf and curry leaves. saute until smell comes. Add chopped onion and saute until little translucent, then add ginger garlic paste and saute until raw smell goes.



4. Add chopped tomato, and saute until mushy. Add the chilli powder, coriander powder and turmeric powder and fry for a minute.



5. Then add little water and cook for 3 mins. Add the smashed dal and then potato,enough salt and mix well with enough water.



6. Boil for 3 mins. Then add the grounded paste to it and bring to full boil.  Then garnish with coriander leaves.


Serve Hot with rice and Vadam or papads of your chioce!