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Bangaladumpa (Potato) Upma Koora

Bangaladumpa (Potato) Upma Koora

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
SUSMITA

SUSMITA

This is one of my favourite kooras. I think we call it upma koora because the tadka (spice mixture) ingredients are what we use for upma. I think you will love it too.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
  2. Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DiamondGirl amanecer
16

DiamondGirl amanecer

2/27/2012

We loved these potatoes and I guess this dish will be a staple in my family. I didn't use chana dal and used only 2 green chilies. Delicious and easy to make, thanks.

The Green Goddess
15

The Green Goddess

9/28/2010

I followed this recipe to the letter and I found it excellent! The potatoes are bursting with flavor. This is like a spicy potato salad without the mayonnaise. I had no problems finding the ingredients at the local Indian food grocer

holisticdestiny
14

holisticdestiny

7/9/2012

I cannot get enough of this dish!!! This is the second time I've made it in the past two weeks, and I've yet to tire of it. The flavors come together perfectly. For those who were unsure of the cooking, yes you should boil the dahl first. I put quite a bit more dahl than the recipe called for, so I doubled the spices to compensate. I've also made it with mung beans instead and it still works beautifully. I make a big batch and eat it with paratha, roll it up like a burrito in some naan or tortillas, or I use it as the filling for my samosas. Hope this helps!

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