Potato & Onion Koora

Potato and onion koora is a South Indian everyday dish that lives in the gap between curry and mash. Boiled potatoes get lightly broken with a fork, mixed with turmeric, and stirred into a fragrant tarka of mustard seeds, urad dal, chana dal, dried red chiles, ginger, green chiles, and softened onion. The dals fry to a nutty crunch in the hot oil and add a roasted aroma you don’t get any other way.

Mash the potatoes lightly, not smoothly. Big tender chunks holding the spiced oil and onions are what makes this koora rather than aloo bhurji. The texture matters as much as the flavor.

A squeeze of fresh lemon juice at the end brightens everything and keeps the dish from feeling heavy on the palate.

Chef Tips

• Bloom the mustard seeds and dals first until they pop and turn golden, then add ginger and chiles
• Toss in a few curry leaves with the ginger if you can find them. South Indian signature flavor.
• Use waxy potatoes like Yukon Golds. Russets fall apart and turn the dish gluey.
• Serve hot with chapati, dosa, or steamed rice
• Leftovers reheat well with a splash of water to loosen the texture

Variations

• Add a handful of frozen peas or chopped spinach with the onions for color
• Stir in a half teaspoon of garam masala at the end for extra warmth
• Sub fresh red chiles for the dried for a different heat profile altogether