Vurlagedda Kura (Curried Potatoes)

Ingredients

• two pounds of potatoes
• a cupful of lentils
• the juice of two ounces of tamarinds
• two teaspoonfuls of red chilli powder
• salt to taste
• a tablespoonful of minced onions
• one teaspoonful of minced green ginger
• a couple of teaspoonfuls of coriander
• a teaspoonful of turmeric
• a spoonful of mustard seed
• half a spoonful of caraway seeds

Method

1. 1

   Clean and cut potatoes, boil lentils until soft.

2. 2

   Combine potatoes and lentils, add tamarind juice, chilli powder, and salt.

3. 3

   Fry onions, ginger, coriander, turmeric, mustard seed, and caraway seeds in ghee, then mix with potatoes and lentils until thick.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 125. The excerpt below is the record exactly as published.

Vurlagedda Kura. (Curried Potatoes.) Clean two pounds of potatoes, cut in quarters, boil a cupful of lentils till they are quite soft, and put them all together ; add the juice of two ounces of tamarinds (which you get by pouring a small teacupful of boiling water over them) , two teaspoonfuls of red chilli powder, and salt to taste. In a separate pan fry a tablespoonful of minced onions, one teaspoonful of minced green ginger, a couple of teaspoonfuls of coriander, a teaspoonful of turmeric, a spoonful of mustard seed, and half a spoonful of caraway seeds

Cook this with the app: pantry check, scaling, and the assistant.