Bangala Dumpa Mudda Kura or Mashed Potato Curry is a simple potato curry that we make often at home. I love it for its simplicity and its power to comfort.
During our childhood, my brother used to call this Bangala Dumpa Upma Kura, a name he thought of because the ‘popu’ (tadka or tempering) in this curry is virtually the same as that in Rava Upma and the end result also looks a bit like upma too.
I first posted this recipe in July 2012 and am now updating it. How time flies! 🙂
How to Make Bangala Dumpa Mudda Kura | Mashed Potato Curry
Time: 20 Minutes
- Potato (medium-sized) – 3
- Onion (medium-sized) – 1 (optional)
- Grated Ginger – 1 tsp
- Green Chillies – 3 or 4
- Udad Dal – 1 tsp
- Mustard Seeds – 1/2 tsp
- Oil – 1 tbsp
- Curry Leaves – 6 to 8
- Salt to Taste
- Boil, peel, and mash the potatoes.
- Chop the onion to fine pieces.
Making the Kura
- In a kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add udad dal and fry till golden brown.
- Add the chopped onions and salt. I used about 1/2 tsp salt.
- Fry till the onion pieces turn translucent.
- Add the slit green chillies, curry leaves, and grated ginger.
- Fry for a minute.
- Add the mashed potato and mix well.
- Cook for about 5 minutes.
- Turn off the heat.
- Serve hot with Sambar Rice, Curd Rice, or Puris.