Nimakayya Poori Koora Recipe

Name: Nimakayya Poori Koora
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 potatoes, 2 tablespoons cooking oil, 2 dried red chile peppers, broken into pieces, 1 teaspoon skinned split black lentils (urad dal), and more.

Yes, Nimakayya Poori Koora falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nimakayya Poori Koora

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions