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September 16, 2025
Bangaladumpa (Potato) Upma Koora Recipe
Bangaladumpa upma koora represents beloved South Indian comfort food with this flavorful potato dish featuring traditional tadka spice preparation. This favorite koora gets its distinctive name from the tadka (spice mixture) ingredients that create the signature flavors of this regional specialty. The perfectly spiced potatoes absorb the aromatic tempering beautifully, creating layers of flavor in every bite. This traditional preparation showcases how simple ingredients can be transformed into something extraordinary through proper spicing techniques. The comforting nature of this dish makes it perfect for family meals when you want authentic South Indian flavors.
This is one of my favourite kooras. I think we call it upma koora because the tadka (spice mixture) ingredients are what we use for upma. I think you will love it too.
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients
1 pound potatoes
2 tablespoons cooking oil
1 tablespoon skinned split black lentils (urad dal)
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seed
2 dried red chile peppers, broken into pieces
1 pinch asafoetida powder
1 cup chopped onion
3 green chile peppers, sliced into thin rings
1 sprig fresh curry leaves
½ teaspoon ground turmeric
½ teaspoon ground red pepper
1 tablespoon minced fresh ginger root
salt to taste
2 tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro
Directions
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; roughly mash the potatoes into coarse chunks. Set aside.
Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.
Nutrition Facts (per serving)
| 212 | Calories |
| 8g | Fat |
| 34g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 212 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 6% |
| Sodium 14mg | 1% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 3g | 12% |
| Total Sugars 4g | |
| Protein 5g | 9% |
| Vitamin C 103mg | 114% |
| Calcium 48mg | 4% |
| Iron 2mg | 9% |
| Potassium 650mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
