Authentic Tamil Nadu Nilgiri Ooty Potato Kurma with Warm Malabar Parotta
A fragrant, spice-laden vegetable kurma from the misty hills of the Nilgiris, featuring tender potatoes simmered in a rich coconut and roasted fennel gravy. Paired wonderfully with flaky layered flatbreads.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Grind the grated coconut, roasted fennel seeds, coriander seeds, and dry red chillies into a smooth paste with a little water.
2
Heat coconut oil in a heavy-bottomed pan and splutter curry leaves and sliced onions until golden brown.
3
Add the ginger-garlic paste and sauté until the raw aroma disappears completely.
4
Stir in the chopped tomatoes and cook until they turn soft and oil begins to separate.
5
Add the boiled potato cubes, turmeric powder, and salt, tossing well to coat with the masala.
6
Pour in the ground coconut paste along with two cups of water and bring the mixture to a gentle boil.
7
Simmer on low heat for 10 minutes until the gravy thickens and the flavors meld harmoniously.
8
Serve hot alongside freshly toasted warm Malabar parottas.
Ingredients
4 medium potatoes, boiled, peeled and cubed
1 cup fresh grated coconut
1 tbsp roasted fennel seeds
1 tbsp roasted coriander seeds
4-5 dry red chillies
1 large onion, finely sliced
2 tomatoes, chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
2 tbsp coconut oil
1 sprig fresh curry leaves
Salt to taste
4 warm Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.