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Nimakayya Poori Koora

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"This is the way my grandmother used to make poori sabji. She never ate onions, so this would satisfy even the most strict Brahmins."
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Ingredients

50 m servings 223 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 223 calories; 7.7 g fat; 35.6 g carbohydrates; 5.2 g protein; 0 mg cholesterol; 18 mg sodium. Full nutrition

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