Kongunadu Urulai Kurma (Curried Potatoes from Kongunadu)
Discover the simple yet flavorful flavors of Kongunadu, a fertile region near Coimbatore and Erode in Tamil Nadu. Known for its lush gardens, homegrown produce, and vibrant local cuisine, Kongunadu is renowned for dishes that feature an abundance of coconut and tomatoes. The tomatoes grown here are especially prized for their unique flavor, which adds a wonderful tanginess to the dishes. In this region, masalas are carefully balanced to create mildly spicy and tangy flavors, which come together effortlessly in a comforting meal. The Kongunadu Urulai Kurma is a quintessential dish, showcasing potatoes in a deliciously tangy tomato-onion gravy that is both aromatic and satisfying.
This vegetarian dish, perfect for lunch, is a delightful option for those who appreciate a quick, hearty, and aromatic meal. It pairs beautifully with dosa or any Indian flatbread, making it ideal for weeknight dinners or special gatherings. With simple ingredients like boiled potatoes, fresh coconut, and a blend of roasted spices, this dish will transport you straight to the heart of South India.
Kongunadu Urulai Kurma Recipe
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potato (Aloo), boiled and cubed | 2 medium potatoes |
| Homemade tomato puree | 1 cup |
| Onion, finely chopped | 1 large |
| Ginger, grated | 1-inch piece |
| Garlic, grated | 3 cloves |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Oil or ghee | 1 tablespoon |
| Salt | To taste |
| Coriander (Dhania) leaves, finely chopped | 4 sprigs |
To Roast and Grind:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 2 teaspoons |
| Dry red chillies | 3 (adjust to taste) |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Whole black peppercorns | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Bay leaf (Tej Patta) | 1 |
| Fresh coconut, grated | 1/2 cup |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Instructions
-
Roast and Grind the Masala:
- In a small pan, dry roast all the ingredients listed under “To Roast and Grind.” Keep the heat low and roast them until fragrant. This will help release the natural oils and flavors of the spices.
- Once roasted, allow the mixture to cool slightly. Then grind it into a smooth paste using a little warm water. Set the paste aside for later use.
-
Sauté the Aromatics:
- Heat a wide pan or kadai with ghee (clarified butter). Add the grated ginger and garlic to the pan and sauté them for about 30 seconds, or until they release their fragrance.
- Next, add the finely chopped onion and a pinch of salt. Stir the onions for about a minute over low heat until they turn glossy and lightly browned.
-
Cook the Potatoes in the Gravy:
- Once the onions are cooked, pour in the homemade tomato puree and add the turmeric powder and the freshly ground masala paste. Stir well to combine.
- Add the boiled and cubed potatoes to the pan, ensuring they are coated with the flavorful gravy. Turn the heat to low, cover the pan, and let it simmer for about 5 minutes. This will allow the spices to infuse the potatoes and create a thick, flavorful curry.
-
Finishing Touches:
- After 5 minutes, taste the curry and adjust the salt as needed. If the gravy is too thick, you can add a splash of water to reach your desired consistency.
- Turn off the heat and garnish the Kongunadu Urulai Kurma with finely chopped coriander leaves.
-
Serve and Enjoy:
- Serve the Kongunadu Urulai Kurma hot with a side of dosas or your favorite Indian flatbread for a fulfilling meal. This dish is also a great accompaniment to rice and can be enjoyed as part of a larger spread.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 38g |
| Fat | 5g |
| Fiber | 5g |
| Sodium | 220mg |
| Sugar | 7g |
Serving Suggestions:
Kongunadu Urulai Kurma is best enjoyed with dosa, idli, or soft chapati. For a complete meal, serve with a side of rice or paratha, and pair it with a cool, refreshing drink like buttermilk or coconut water. It can also be served as a side dish during a larger South Indian spread.
This dish brings the essence of Kongunadu into your kitchen with its simple ingredients and delightful flavors. It’s a perfect blend of tangy, mildly spicy, and aromatic notes, making it a sure winner for any occasion. Enjoy!
