Potato masala, known domestically as "Poori Kizhangu," is a beloved facet dish served with fluffy pooris in tamil Nadu. This inn-fashion model is straightforward, aromatic, and filled with flavor, making it an ideal breakfast or brunch option.
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Substances:
Potatoes – 3 medium (boiled and mashed more or less)
Onion – 2 medium (thinly sliced)
inexperienced chillies – 2 (slit)
Ginger – 1 tsp (finely chopped)
Curry leaves – a spray
Mustard seeds – 1 tsp
Bengal gram dal (Chana dal) – 1 tsp
Urad dal – 1 tsp
Turmeric powder – 1/four tsp
Asafoetida – a pinch
Salt – to taste
Water – 1 to one.five cups
Oil – 2 tbsp
Coriander leaves – for garnish
Technique:
1. Education: Boil the potatoes, peel, and mash them lightly (leave some chunks for texture). Set aside.
2. Tempering: In a kadai or pan, heat oil. Add mustard seeds, let them splutter. Then add chana dal and urad dal. Sauté until golden.
3. Upload chopped ginger, slit green chillies, and curry leaves. Sauté for a few seconds.
4. Add sliced onions and sauté till they flip translucent. Do not brown them.
5. Add turmeric powder, asafoetida, and salt. Blend nicely.
6. Upload the mashed potatoes and mix very well.
7. Pour water step by step to alter the consistency. Permit it to boil for five–7 minutes on medium heat. The aggregate need to be barely thick yet pourable.
8. Test seasoning and alter salt if wanted.
9. Garnish with chopped coriander leaves before serving.
This mildly spiced, flavorful potato masala pairs perfectly with hot, puffed pooris. It additionally goes well with dosa or chapati. For true lodge taste, serve hot with a aspect of coconut chutney.
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