Jul 22, 2013

Urulaikizhangu Masala / Potato masala: For Poori

We call it as ‘Poori masal’ as this masala is made exclusively for poori, although it tastes good with chapatti or roti. This one is very easy to prepare, no tiresome procedure or grinding of masalas. Use this masala for making bread sandwich, it will taste amazing.



Potato – 4 small
Onion – 2medium
Mustard seeds – ½ tsp
Split chana dal / besan dal – 1tsp
Urad dal – ½ tsp
Curry leaves – 1tsp
Green chilli – 3 numbers
Red chilli – 2munbers
Chopped coriander – 1tsp
Turmeric – ½ tsp
Salt to taste
Oil – 2tbsp


Wash and cook the potatoes. If you are using pressure cooker, cook till 4 to 5 whistles. Peel off the skin and keep aside.
In a heavy bottom pan heat oil and add mustard seeds. Once they start cracking add curry leaves, split chana dal, urad dal, green chilli, red chilli, turmeric and fry.
Add the chopped onion and fry till they turn translucent.
Now mash the potatoes and add it to the pan, stir well so that the masalas get mixed with potato.
Add some water, give a quick stir and close the pan.
Let the masala get cooked for 5 to 7 min in low flame.
Remove from heat, add the chopped coriander and serve hot with poori.

Note: The taste of the masala depends on the potato. So make sure they are well cooked        and get mashed easily.
If the masala looks watery, mix1tsp of rice flour or besan flour in little water, add it to the masala and mix well before removing from heat. It will make the gravy thick.


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