Idli with potato kurma

3 servings
15 min
20 min
Very Easy


Number of serving: 3

For Idli:

Par boiled rice 3 cups

Urad dhall 1 cup

Salt 2 teaspoons

Idli Pan

Dor Potato Gravy:

small potatoes - 500 gm

onion - 2

tomato - 2

green chilli - 1

grated coconut - 1 cup

dry red chilli - 1

cloves - 2-3

fennels - 1/2 teaspoon

dry corriander seeds - 2 teaspoon

ginger garlic paste - 1 teaspoon

curry leaves to garnish

salt to taste

Oil - 3 teaspoon


  • For Idli:
    Rinse and soak rice and urad dhall seperately in water for 4-5 hours. Grind the two seperately, and mix them together with salt. Keep it overnight, and make idli using idli pan.
  • Dor Potato Gravy:
    Chop onions, tomato into nice pieces. Peel the skin of potatoes and cut into halves. Roast the dry corriander seeds in mild heat and grind along with dry chilli, coconut, cloves and fennels with little water. Heat oil in a casserole. Add onions, tomatoes, gren chilli, salt and potatoes. Stir well till tomato smashes. Now add ginger garlic paste and coconut paste. Stir well and add a cup of water. Close the lid. Allow to cook till potatoes are cooked. Garnish with curry leaves. This gravy is goes well with idli, dosa and chapathi also.


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