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Alugadda Tomato Kura (ഉരുളക്കിഴങ്ങ് തക്കാളിച്ചെടി കുറ, ఆలుగడ్డ టమోటా కూర, आलू टमाटर सब्जी)

tomato_potato_curry_desibantu

Alugadda Tomato Kura (ഉരുളക്കിഴങ്ങ് തക്കാളിച്ചെടി കുറ, ఆలుగడ్డ టమోటా కూర, आलू टमाटर सब्जी) is a simple curry that goes well with chapattis.

Regional Dish : Kerala; Andhra; Tamil Nadu; Karnataka; South India and North Indian.

Cuisine Style : Kerala | Cooking Time 20 minutes | Take With Rice | Type Lunch | Shelf Life : 2 days if refrigerated| Quantity : 6 Servings.

Appx. Nutritional values :calculated for the whole recipe

Calories (318 Kcal), Carbohydrates (58 g), Protein (7 g), Fat (7 g).

Ingredients to serve :

  • Potato or Aloo 400 grams (3 big size)
  • Tomatoes 3 Big size
  • Onion 2 (1 cup small pieces)
  • Green chilli 3 or 1 teaspoon red chilli powder
  • Green peas 1 tablespoon
  • Ginger garlic paste 1/2 teaspoon
  • Coriander powder 1/2 teaspoon
  • Turmeric A pinch
  • Coconut  2 teaspoons
  • Curry powder or garam masala (Optional)
  • Salt to taste

Seasoning :

  • Vegetable oil 2 table spoon
  • Mustard seeds 1tsp
  • Cumin seeds 1tsp
  • Curry leaves 6
  • Cilantro to garnish

Method :

  1. Boil whole potatoes (not peeled) in hot water until they are tender or pressure cook for one whistle.
  2. Once they are cooked peal them and cut into medium size pieces and keep them aside.
  3. Heat oil in a  pot over medium flame. Once the oil is hot, add red chilli, mustard seeds, cumin seeds and curry leaves.
  4. When they start to pop add ginger garlic, green chilli, green peas and onion.
  5. Fry it well and saute them until they turn light brown.
  6. Then add tomato pieces and turmeric, cook them until soft on medium flame.
  7. Add cooked potatoes, coriander powder, salt and coconut and mix well.
  8. Cook under low flame for 6 to 8 minutes stirring frequently.
  9. Turn off heat as curry is ready to serve , garnish with cilantro.

Other variants / Cuisine Style : (Andhra cuisine style) Alugadda Tamota Kura with coconut milk and Urad Dal.

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