Potato (Urilai Kizhangu) Masala for poori / Poori Masala

Potato (Urilai Kizhangu) masala is a best vegetarian accompaniment for Poori.  Though it is regarded a South Indian dish, it is famous all over India.

It is quick and easy to prepare.  We can also use this as a spread for Masala Dosa, if the masala is made thick!

Ingredients:

Potato - 2
Big Onion - 2

Tomato  - ½

Fresh Ginger  - ½ inch pice

Coriander Leaves for  garnishing
Gram Flour  - 1 tbsp
Turmeric powder - ½ tsp

Green Chillies  – 5 to 6 (adjust according to your spice needs)
Curry Leaves - 1 sprig
Salt - to taste

For seasoning:

Oil - 1 tbsp

Mustard  - ½ tsp
Urad dhal  - 1 tsp
Channa dhal  - 1 tsp
Cinnamon – 1
Clove - 2

Directions:

Pressure cook the Potatoes until it becomes soft. 

Allow it to cool; then peel the skin and cut into small sized cubes or mash them coarsely.

Cut Onions and Green Chillies lengthwise; keep aside.

Finely chop the Tomatoes and Ginger; keep aside.

Heat oil in a Kadai; season it with Cloves, Cinnamon, Mustard seeds and Curry leaves. Once it splutters, add Urad dhal and Chana dhal.

After it reaches golden brown colour, add the chopped Onion, Ginger and Green Chilli. Fry till the Onion becomes translucent.

Add finely chopped tomatoes, turmeric powder and Salt; continue to fry.

Once the tomatoes become soft, pour 1 to 1½ cups of water and allow to boil.

Add the cubed or coarsely mashed Potatoes to the boiling water and give it a mix.

In a separate bowl, mix bengal gram flour with ¼ - ½ cup of water to form a paste like consistency.

Pour this into the Potato mixture and allow to cook for 5 minutes in reduced flame.

Garnish with Coriander leaves and serve hot with Poori.

Note:

Tomato, Cinnamon and Cloves are optional. If you don’t want to add, omit that and follow the procedure.