Bangaladumpa (Potato) Upma Koora
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Ingredients for - Bangaladumpa (Potato) Upma Koora

1. Potatoes - 1 pound
2. Cooking oil - 2 tablespoons
3. Skinned split black lentils (urad dal) - 1 tablespoon
4. Split Bengal gram (chana dal) - 1 teaspoon
5. Mustard seed - 1 teaspoon
6. Dried red chile peppers, broken into pieces - 2
7. Asafoetida powder - 1 pinch
8. Chopped onion - 1 cup
9. Green chile peppers, sliced into thin rings - 3
10. Fresh curry leaves - 1 sprig
11. Ground turmeric - ½ teaspoon
12. Ground red pepper - ½ teaspoon
13. Minced fresh ginger root - 1 tablespoon
14. Salt to taste - 1 tablespoon
15. Fresh lime juice, or to taste - 2 tablespoons
16. Chopped fresh cilantro - 2 tablespoons

How to cook deliciously - Bangaladumpa (Potato) Upma Koora

1. Stage

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.

2. Stage

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.