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Saturday, February 16, 2013

Potato Kuzhambu

Potato Kuzhambu

Potato is known as Aloo in hindi, urulai kizhamgu in tamil. Potato is rich source of carbohydrates. Potato Kuzhambu  is a south indian gravy prepared by grinding fresh ginger, garlic, onions, tomatoes and other masala items. It can be served with rice, idly, dosa and chappathi. Please check below for step by step instructions and pictures for preparing South Indian Urulai Kizhangu Kuzhambu - Potato Kuzhambu.

Preparation Time:     15 mins
Cook Time :                25 mins
Ready in :                   40 mins
Yields :                         Side dish for 10 Chappathi

Table 1:
2 tbsp
1 inch
Garlic cloves
Channa dhal and Urad dhal 
2 tsp
Cumin seeds
1/2 tsp
Fennel seeds
1/2 tsp
Red Chillies
Onions chopped
1/2 Cup
Tomato chopped
1/2 Cup
Curry leaves

Turmeric powder
1/4 tsp
Shredded coconut
3 tbsp
Coriander leaves
3 stalks

Table 2:
2 tbsp
Mustard seeds
1/4 tsp
Onion(Finely chopped)
Potato Cubed 2 inch
1 Cup


  • Heat Oil in the pan and add cumin seeds, Fennel seeds, urad dhal, channa dhal and red chillies.When they splutter,add curry leaves, ginger garlic and onions.Fry till onions turn translucent. 

  •  Add tomatoes, turmeric powder and coriander leaves. Fry it for  5 minutes in medium flame till tomatoes turn mushy. Lastly add shredded coconut and salt.

  • Switch  off the stove and allow the mixture to cool down. Grind the mixture by adding enough water and keep it ready.     

  • Take oil from table 2 and heat it in a pan. Add mustard seeds. When they splutter add finely chopped onion and fry it.

  •  Once the onion turn translucent add the cubed potatoes and fry it in medium flame for 5 mins. Add ground mixture and add 1.5 cups of water. Allow the gravy to boil and simmer it for 5 mins. When the gravy turns thicken add salt if needed. Enjoy it with rice or chapathi.
Urulai Kizhangu Kuzhambu

  • Ginger and garlic can be replaced by ginger garlic paste
  • Red chillies can be replaced by chilli powder
  • This gravy is made to suit both rice and chappathi. For more masala flavour, add two cloves, small cinnammon stick and one cardamom before grinding.

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