Nimakayya Poori Koora Recipe - Allrecipes.com
  • READY IN 50 mins

Nimakayya Poori Koora

Recipe by  

"This is the way my grandmother used to make poori sabji. She never ate onions, so this would satisfy even the most strict Brahmins."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; mash the flesh of the potatoes into coarse chunks.
  2. Heat the oil in a large skillet over medium heat. Fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter; add the green chile peppers, curry leaves, ginger, and asafoetida powder and fry together for 1 minutes. Stir the potatoes, turmeric, and 1 cup water into the mixture; season with salt and ground red pepper.
  3. Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; stir into the potato mixture and cook until it thickens, 2 to 3 minutes. Pour the lime juice over the dish and garnish with cilantro to serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

SUSMITA
141 Followers 1 Saved Recipes
 
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