READY IN 35 mins

Bangaladumpa (Potato) Upma Koora

Read Reviews (8)

"This is one of my favourite kooras. I think we call it upma koora because the tadka (spice mixture) ingredients are what we use for upma. I think you will love it too." — SUSMITA

Directions

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; roughly mash the potatoes into coarse chunks. Set aside.
Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Feb 27, 2012

We loved these potatoes and I guess this dish will be a staple in my family. I didn't use chana dal and used only 2 green chilies. Delicious and easy to make, thanks.

—DiamondGirl amanecer

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Sep 28, 2010

I followed this recipe to the letter and I found it excellent! The potatoes are bursting with flavor. This is like a spicy potato salad without the mayonnaise. I had no problems finding the ingredients at the local Indian food grocer

—The Green Goddess

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11 Ratings

Jul 09, 2012

I cannot get enough of this dish!!! This is the second time I've made it in the past two weeks, and I've yet to tire of it. The flavors come together perfectly. For those who were unsure of the cooking, yes you should boil the dahl first. I put quite a bit more dahl than the recipe called for, so I doubled the spices to compensate. I've also made it with mung beans instead and it still works beautifully. I make a big batch and eat it with paratha, roll it up like a burrito in some naan or tortillas, or I use it as the filling for my samosas. Hope this helps!

—holisticdestiny

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May 29, 2012

Packed with many great flavors, they come together to make a terrific dish. I followed the recipe precisely, except that I used 2 Tbl. urad dal only - with its black skin on - instead of the 2 dals. I served this with palaak panir, shahi panir, basmati rice, a dal dish, raita (cucumber & yogurt) for a vegetarian feast. (In case you don't know about it, here's an important ingredient note: do not use curry powder instead of curry leaves! The powder is a mix of several different spices. The curry leaves are from a tree & are green. They have a unique aroma & flavor - unsubstitutable, so beg your Indian grocer to order it for you.)

—Rhianna

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Jan 21, 2011

We loved this recipe, although felt like we were missing a step? Are you supposed to boil the chana dal and urad dal before frying...? They turned out still raw, like I kind of expected. The flavor was awesome!! Could recommend what to eat it with? We had it with rice, but that didn't seem a good pairing?

—DelicedeFrance

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Sep 03, 2012

The most traditional South Indian potato curry I would love the most. It comes with a package of flavors and the main ingredient that made me love this curry is the lemon juice which is added at the end that takes the recipe to another level. I won't use the ground pepper because its too spicy for me with that.

—Kumar Uppaluri

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Dec 09, 2012

It was so delicious!! I attempted to use the beans uncooked, but halfway thorough the recipe, I realized that there is no way these would cook through. I didn't have green chile peppers, so I used jalapenos. I used WAY too many, so I added some soy milk to calm it down a little bit. It helped some and made the dish creamier. Still very good. I'll definitely make it again. I do not see myself cooking a bunch of beans just to use 1 tbs. & 1 tsp. in a recipe. It was fine without them. I could see adding a cup of beans, though.

—Kelpel

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Aug 23, 2012

best recipe for potatoes. My family loved it.

—Dhruva

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Nutrition

Calories
212 kcal
11%

Carbohydrates
33.8 g
11%

Cholesterol
0 mg
0%

Fat
7.5 g
11%

Fiber
3.4 g
14%

Protein
4.7 g
9%

Sodium
110 mg
4%

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

Nutritional Information

Bangaladumpa (Potato) Upma Koora

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 212
Calories from Fat: 67

% Daily Value *
Total Fat 7.5g 11 %
** Saturated Fat 1.2g 6 %
** Cholesterol 0mg 0 %
** Sodium 110mg 4 %
** Potassium 650mg 18 %
Total Carbohydrates 33.8g 11 %
** Dietary Fiber 3.4g 14 %
Protein 4.7g 9 %
** Sugars 3.8g
Vitamin A 17 %
Vitamin C 171 %
Calcium 6 %
Iron 16 %
** Thiamin 19 %
Niacin 24 %
** Vitamin B6 30 %
** Magnesium 19 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.