Name: POORI DUMPALU KOORA - potato gravy with poori recipe by Sujatha Ratnala at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Large sized potatoes - 2; Onions - 2; Bay leaf - 1; Ginger garlic paste or crushed ginger garlic - 1/2 sp; POWDERS:; Turmeric-1/2 tsp; Chilly powder- as per taste; Garam masala- 1/2 tsp; Salt to taste; For Seasoning:; Oil for seasoning; Mustard- 1/2 tsp; Jeera -1/2 tsp; Red chilly- as per taste; Urad dal- 1 tsp; Curry leaves- 2 sprigs

ABOUT POORI DUMPALU KOORA - potato gravy with poori RECIPE

In the hotels of Srikakulam and Parlakemundi districts, this is a very popular curry that goes well with pooris and rotis too - spicy, tangy and simple !!

Ingredients Serving: 4

Large sized potatoes - 2
Onions - 2
Bay leaf - 1
Ginger garlic paste or crushed ginger garlic - 1/2 sp
POWDERS:
Turmeric-1/2 tsp
Chilly powder- as per taste
Garam masala- 1/2 tsp
Salt to taste
For Seasoning:
Oil for seasoning
Mustard- 1/2 tsp
Jeera -1/2 tsp
Red chilly- as per taste
Urad dal- 1 tsp
Curry leaves- 2 sprigs

Instructions

Pressure cook the potatoes till 5 whistles. Peel them. Mash one of them completely. This will provide the thickness to the gravy. Mash the other potato with hand into small lumps and not completely.
In a cooking pot, add required oil to sauté the onion. Make a seasoning of mustard, jeera, red chilly, urad dal, curry leaves. Add bay leaf.
Add ginger garlic paste and chopped onion. Add 1 tsp of salt. Saute till onions are cooked.
Add the mashed potatoes and remaining spices – Turmeric, Chilli powder, Garam Masala and sauté for 5 minutes.
Add needed water and bring to a boil. Check for consistency. Mash potatoes if needed.
Serve hot with pooris or rotis.

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