IDLI SENAGAPINDI KOORA - spicy potato gravy with idli | How to make IDLI SENAGAPINDI KOORA - spicy potato gravy with idli

By Sujatha Ratnala  |  18th Feb 2016  |  
5.0 from 1 review Rate It!
  • IDLI SENAGAPINDI KOORA - spicy potato gravy with idli, How to make IDLI SENAGAPINDI KOORA - spicy potato gravy with idli
IDLI SENAGAPINDI KOORA - spicy potato gravy with idliby Sujatha Ratnala
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

23

1





Video for key ingredients

  • How to make Idli/Dosa Batter

About IDLI SENAGAPINDI KOORA - spicy potato gravy with idli Recipe

Made with freshly ground spices, chickpea flour and potatoes, an excellent side dish with Idlis. In my mother's place, it is a speciality dish for Bhogi festival which falls a day before Makara Sankranti.

IDLI SENAGAPINDI KOORA - spicy potato gravy with idli

Ingredients to make IDLI SENAGAPINDI KOORA - spicy potato gravy with idli

  • Large size potato - 1
  • Fresh green peas (optional) - 2 sp
  • Big onion - 1
  • besan (senagapindi) - 4 sp
  • curry leaves
  • For grinding the masala:
  • garlic - 4 pods
  • Lavanga cloves - 4
  • cinnamon (chakka) - 1 small piece
  • Red chillies - 2 or 3 as per taste

How to make IDLI SENAGAPINDI KOORA - spicy potato gravy with idli

  1. Cut potatoes into small cuboids something like 2cm * 0.5 cm * 0.5 cm. Boil it along with peas till soft. Drain the water and keep aside.
  2. In a nonstick cooking pot, add 1 tsp oil. Roast the masala ingredients - garlic, cinnamon, red chillies and cloves. After it cools, grind it in a mixer.
  3. In the same cooking pot, add 4 sp of oil. Make seasoning of mustard, jeera, udat dal, red chilly and curry leaves. After it is done, add the ground masala and coursely chopped onion, 2 tsp salt and cook for a while.
  4. Add the drained potato-pea portion and sauté for 5 minutes. Add besan flour and sauté for another 5 minutes.
  5. Add required amount of water around 3 - 4 glasses and stir occasionally to avoid lumps. Bring to a boil. Serve hot with Idlis.

My Tip:

It tends to thicken with cooling. For a healthier version, the quantity of potato can be reduced and besan and spices can be increased. Soft Idlis in this picture has been prepared in Tamil Style - Idli rice 1 glass, handful poha + urad dal 2 glasses.. Great for soft idlis, masala dosas and uttapam..

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