nimakayya-poori-koora

Nimakayya Poori Koora

0 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
SUSMITA
Recipe by  SUSMITA

“This is the way my grandmother used to make poori sabji. She never ate onions, so this would satisfy even the most strict Brahmins.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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; mash the flesh of the potatoes into coarse chunks.
  2. Heat the oil in a large skillet over medium heat. Fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter; add the green chile peppers, curry leaves, ginger, and asafoetida powder and fry together for 1 minutes. Stir the potatoes, turmeric, and 1 cup water into the mixture; season with salt and ground red pepper.
  3. Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; stir into the potato mixture and cook until it thickens, 2 to 3 minutes. Pour the lime juice over the dish and garnish with cilantro to serve.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Bangaladumpa (Potato) Upma Koora
(8)

Bangaladumpa (Potato) Upma Koora

Aloo Palak
(6)

Aloo Palak

Cabbage Koora
(3)

Cabbage Koora

Bengaladumpa Vepudu (Potato Stir-Fry)
(6)

Bengaladumpa Vepudu (Potato Stir-Fry)

Batata Nu Shak (Potato Curry)
(5)

Batata Nu Shak (Potato Curry)

Tomato Onion Koora
(3)

Tomato Onion Koora

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bangaladumpa (Potato) Upma Koora

>

next recipe:

Aloo Palak