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Potato kulambhu


Rate this recipe 2.8/5 (9 Votes)


  • Potato - 1 small cubed
  • Red chillies -4
  • Urad dal - 1/8 cup
  • Fenugreek seeds - 1 spoon
  • coconut -1/8 cup
  • Tamarind - 1 inch ball
  • Tuar dal(1/4 cup)
  • Far sauteeing:
  • oil
  • Mustard seeds


Level of difficulty Average
Cost Average budget


Step 1

Pressure cook tuar dal

Step 2

Dry roast ural dal and fenugreek seeds and grind it with coconut into a fine paste.

Step 3

Soak tamarind in water for 10 min. and take extract.

Step 4

In a pan add oil, saute mustard and add potato and water.

Step 5

After potato cooks add tamarind water and salt.
Add the ground paste and boil.

Step 6

Finally add dal.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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