Bangaladumpa (Potato) Upma Koora

    Bangaladumpa (Potato) Upma Koora

    Bangaladumpa (Potato) Upma Koora


    3 people made this

    About this recipe: This is one of my favourite kooras. I think we call it upma koora because the tadka ingredients are what we use for upma.

    Washington, United States

    Serves: 4 

    • ½ kg potatoes
    • 2 tablespoons oil
    • 1 teaspoon mustard (rai) seeds
    • 1 tablespoon urad dal (skinned split black lentils)
    • 1 teaspoon chana dal (split Bengal gram)
    • 2 dry red chillis, broken
    • 1 generous pinch asafoetida (hing) powder
    • 2 onions, chopped fine (about 1 cup)
    • 3 green chillies, chopped into thin rounds
    • 1 sprig curry leaves (kadipatta/karavepa aaku)
    • ½ teaspoon turmeric (haldi) powder
    • ½ teaspoon red chilli powder
    • 1 tablespoon fresh ginger, minced
    • Juice of 1 – 2 limes
    • Salt to taste
    • 2 tablespoons chopped coriander leaves

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Boil the potatoes whole. Peel and mash into coarse chunks. Set aside.
    2. Heat the oil in a frying pan. Add the urad dal, chana dal, mustard seeds, and red chillis. When the seeds splutter, add the asafoetida powder. Add the onions, green chillis, and curry leaves. Fry till onions are a little browned, about 3 minutes.
    3. Add the potatoes, turmeric powder, chilli powder, salt, and ginger. Mix well and stir fry till the potatoes are heated through, about 5 minutes. Add the lime juice and coriander leaves. Serve immediately with rice and ghee.
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     -  02 Jul 2011

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