Konda Kadalai and Urulai kilangu Kuruma

The favorite side dish for idly, chapati for my hubby. I dont know how to prepare but after marriage I learnt the recipe from my Mother-in-Law. This tasty and healthy recipe goes well with rice too. My MIL has a habit of putting all the veggies in gravy and she wont fry anything and eat. And also in this recipe she will not peel the skin of potato she just wash it and cut in cubes and add to the gravy. Later when I googled came to notice that the nutritional value of the potato is lost once we remove skin and cook. And it is maintained when cooked with skin. Check recipe notes below for further reading.

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Brown chickpeas and potato kurma
  1. Wash and soak brown chickpeas overnight. Boil it and keep aside.
  2. Take 2 Big onions chopped, half coconut, 1tbsp cumin seeds,1 tbsp fennel seeds, curry leaves and coriander leaves
  3. Wash and cut 5 potatoes into cubes.
  4. In a pan add oil and fry onions to golden brown and keep aside
  5. In the same pan add cumin seeds and fennel seeds and roast it till it leaves nice aroma. And then add chopped coconut and fry till coconut changes color. Cool it and add along with onion fry and blend it in mixie.
  6. The paste should be like this.
  7. Once the masala is ready take a pan add oil put mustard seeds and wait till it splutters now add potato and fry in the oil for 2 minutes add curry leaves and fry.
  8. Once the potato becomes tender add the ground masala paste and stir it well
  9. Add 2 tbsp chilly powder and add salt as required.
  10. Add boiled chickpeas to the gravy. And allow it to boil till the potatoes are boiled and the gravy becomes thickened.
  11. Garnish with coriander leaves and serve.
  12. You can serve it with chapati or idly. It also goes well with dhosa.
Recipe Notes

Nutritional Benefits of the recipe.

Tips To Reduce Loss Of Nutrients In Potato

Here are some tips that will help you in reducing the loss of potato nutrients:

Avoid peeling the potatoes before cooking them. The outer shell provides a good protection against nutritional loss during the cooking process. The protein and mineral content beneath the skin is very high, so if you cook them after peeling them, most of these proteins and minerals will be lost.

When you boil potatoes, first heat the water to its boiling point and then add them. This will reduce the cooking time and help you maintain the Vitamin C content.

Minimize frying of potatoes, as 75% of Vitamin C is lost during frying. You can use other cooking methods such as baking and steaming.

Read more : http://cookingmypassion.com/benefits-of-potato.html

Check below article for black chickpeas:


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