Thursday, 7 January 2016

Potato Masala - Poori Masala

Potato Masala / Poori Masala, is one of the famous combination in South India. Some of us make Channa or Kurma for Poori and Chapati but undoubtedly the best combination will be this Potato Masala. Some may call this as Poori Kizhangu. 

Potato - 6 No.
Onion - 4 No.
Tomato - 2 No.
Green Chili - 1 No.
Garlic - 5 Cloves
Curry Leaves - 2 Strings
Mustard Seeds - 1/2 tsp.
Urad Dal - 1/2 tsp.
Channa Dal - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Red Chili Powder - 1/4 tsp.
Coriander Leaves -  few strands
Salt to taste
Oil - 2 tsp.

1. Pressure cook the potatoes and mash it roughly using a masher. Thinly slice the onions. Finely chop the tomatoes and green chilies. Crush the garlic cloves. Keep other ingredients ready. Heat oil in a kadai.
2. Add mustard seeds, when mustard seeds splutter, add the urad dal and chann dal. Saute till dals turn light brown color.

3. Add the chopped green chili and crushed garlic and saute for a minute. Add the sliced onions and saute for few minutes.
4. Saute till the onion turns transparent. Add chopped tomatoes and saute for a minute. Add chili powder, turmeric powder and salt.
5. Mix well and cook for few minutes till the tomatoes are cooked and becomes mushy. Add the mashed potatoes.
6. Mix well so the masala is mixed with the mashed potato. Add some water, mix it well and allow it to boil for few minutes.
7. Allow the masala to boil till it thickens a bit. Add chopped coriander leaves and mix it. Note: The thickness of the masala depends upon how you prefer. So, adjust the consistency accordingly.
1. The one I have showed here is not the basic method of preparation, I have made a small variation using some tomatoes in the masala as I like tangy taste. 
2. If you prefer the basic Masala, then just avoid tomatoes mentioned in this recipe. Rest of the steps are same.
3. You can also add more number of green chilies and avoid adding chili powder.
4. Adding green peas and carrot gives you nice flavor, color and taste.

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