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idli dosai kurma
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5 from 1 vote

Idli dosai kurma recipe

Popular Tamilnadu street style kurma for Idli | dosai
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dinner, side dish for chapati
Cuisine: Indian
Keyword: Side dish for Idli dosa, South Indian breakfast recipes
Servings: 5
Author: Jeyashri suresh


  • 1 potato boiled and mashed
  • 1 onion
  • ½ tomato
  • 3 tsp oil
  • ½ tsp mustard seeds
  • Few curry leaves
  • ¼ tsp turmeric powder
  • Salt as needed
  • Coriander leaves to garnish
  • 1-1.5 cups water

To grind

  • 7 cashew nuts
  • 1 tbsp pottukadalai | roasted gram dal
  • 1 green chili
  • 1 tsp red chili powder
  • 1 tsp fennel seeds
  • ½ tsp kalpaasi | stone flower
  • ½ to mato
  • 3 tbsp coconut


  • Let’s first grind the cashew nuts, pottukadalai, red chili powder, green chili, ½ tomato, coconut, fennel seeds and kalpaasi into a fine paste.
  • Add water to grind this into a smooth paste. You can add 1-2 cloves of garlic while grinding.
  • Keep this aside.
  • In a pan add oil and add the mustard seeds and curry leaves.
  • Once the mustard crackles add the onions and saute till translucent.
  • Now add the finely chopped tomatoes to this and cook till it becomes mushy.
  • Add the ground paste to this and add 1 cup of water.
  • Now add the boiled mashed potato.
  • Adding potato is optional, you can make it as a plain kurma too.
  • Now add ½ - 1 cup of water. Kurma tends to thicken once it is cool, so add water accordingly.
  • Add salt and mix well.
  • Let this boil for 5 minutes.
  • Switch off the flame and garnish with curry leaves.
  • Idli dosai kurma is ready.



1. This potato kurma pairs well with chapati, poori and kuska too.
2. The road side Idli kurma used to be in thin consistency and they don’t add vegetables.