For a richer flavor, consider adding a tablespoon of ghee (clarified butter) along with the cooking oil. Adjust the amount of red chile pepper and green chile peppers according to your spice preference. If fresh curry leaves are not available, you can use dried curry leaves, but be sure to rehydrate them in warm water for a few minutes before adding them to the skillet. This dish pairs well with yogurt or raita to cool the palate.
Bangaladumpa (Potato) Upma Koora
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS36
Experience the vibrant flavors of South India with this delightful potato dish. Infused with aromatic spices and fresh herbs, this Upma Koora is a comforting and flavorful side that will transport your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Fiber3 g
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Protein5 g
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Saturated Fat1 g
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Sodium14 mg
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Sugar4 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBoil the Potatoes: Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. (Estimated time: 20 minutes)
02
StepPrepare the Potatoes: Drain the potatoes and let them steam dry for a couple of minutes. Once cool enough to handle, peel and roughly mash the potatoes into coarse chunks. Set aside. (Estimated time: 5 minutes)
03
StepTemper the Spices: Heat the oil in a large skillet or wok over medium heat. Add the urad dal, chana dal, mustard seeds, and dried red chile peppers. Fry until the mustard seeds start to splutter and the lentils turn golden brown, about 2-3 minutes. (Estimated time: 3 minutes)
04
StepSauté Aromatics: Sprinkle in the asafoetida powder. Add the chopped onion, green chile peppers, and curry leaves to the skillet. Sauté until the onion is lightly browned and softened, about 3-5 minutes. (Estimated time: 5 minutes)
05
StepCombine and Cook: Add the mashed potatoes, turmeric, red pepper, ginger, and salt to the skillet. Stir well to combine all the ingredients. Cook, stirring occasionally, until the potatoes are thoroughly heated and the flavors meld together, about 5 minutes. (Estimated time: 5 minutes)
06
StepFinish and Serve: Remove the skillet from the heat. Stir in the fresh lime juice and garnish with chopped fresh cilantro. Serve hot as a side dish or as part of a larger Indian meal. (Estimated time: 2 minutes)
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RECIPE REVIEWS
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Pearlie Boyer
Jun 18, 2025I found it a little too spicy for my taste, so I reduced the amount of red pepper. It was still delicious!
Marvin Dubuque
Jun 8, 2025Excellent recipe! I served it as a side dish with grilled chicken, and it was a hit.
Scottie Blandagrant
May 13, 2025The instructions were very clear, and the dish turned out exactly as described. My family loved it!
Krista Predovic
Apr 16, 2025This recipe is amazing! The spice blend is perfect, and the potatoes turn out so flavorful. I've made it twice already!
Jaqueline Abernathy
Apr 11, 2025Very tasty and easy to follow. Will definitely make this again!
Kelsi Andersonhamill
Mar 28, 2025I loved the simplicity of this dish. It's quick to make and packed with flavor. I added a little bit of amchur (dry mango powder) for an extra tang.
Yesenia Ryan
Mar 2, 2025I didn't have curry leaves, so I skipped them. It was still good, but I'll definitely try it with curry leaves next time.
Nayeli Beier
Feb 28, 2025I roasted the potatoes instead of boiling them, and it added a wonderful depth of flavor to the dish.