Nimakayya Poori Koora

Ingredients

• Servings: 4
• 3 potatoes
• 2 tablespoons cooking oil
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon skinned split black lentils (urad dal)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3 green chile peppers, chopped
• 1 sprig fresh curry leaves
• 1 tablespoon minced fresh ginger root
• 1/4 teaspoon asafoetida powder
• 1/2 teaspoon ground turmeric
• 1 cup water
• 1 teaspoon ground red pepper
• salt to taste
• 1 tablespoon chickpea flour (besan)
• 1 tablespoon water
• 1/4 cup fresh lime juice, or to taste
• 2 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.
• 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.
• 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.