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Indulge in the authentic flavours of South India with the delectable Poori Masala Recipe, a flavourful recipe that requires very little cooking time. This Poori Masala Recipe can be whipped up in 30 minutes, making it a great accompaniment to your poori, chapati or masala dosa.
To prepare this delicious Urulai Kizhangu Poori Masala Recipe, follow the step-by-step instructions and refer to the accompanying images that explain the process in detail.
If you tried this Poori Kizhangu Masala Recipe/Potato Masala Recipe. Please let me know in the comment section. I'm very excited to read your comments.
About - Poori Masala Recipe/Puri Curry Recipe
Poori masala, also known as kizhangu masala, puri curry or potato masala, is a traditional South Indian flavours dish that is typically served alongside the deep-fried Indian bread known as poori. This dish is particularly popular for breakfast or brunch in South India and is enjoyed for its delicious flavours and textures.
The potato masala, which is made with a blend of savoury spices and mashed potatoes, adds a flavorful and savoury element to the soft and puffy pooris.
It is no surprise that this dish is a staple in many Indian households and is often the most-ordered recipe in restaurants and small eateries. The combination of the puffy poori and starchy potato masala is considered to be a perfect pairing by many.
If you're looking to experience the authentic taste of South India, this classic combination is definitely worth trying!
How to make hotel hotel-style poori masala recipe?
Indulge in the authentic flavours of South India with the delectable Poori Masala Recipe, a flavourful recipe that requires very little cooking time. This Poori Masala Recipe can be whipped up in 30 minutes, making it a great accompaniment to your poori, chapati or masala dosa.
Cuisine - South Indian
Serving - 5
Timing - 30 minutes
Ingredients
Potato - 2
Onions - 4
Tomato - 1
Green Chilli - 5 to 6
Ginger - 1 inch
Turmeric Powder - 1 teaspoon
Salt - to taste
Kadala Maavu/Besan/Gram Flour - 2 tablespoons
Curry Leaves - 2 sprigs
Water - as needed
For Tempering
Oil - 2 tablespoons
Mustard Seeds - 1/2 teaspoon
Jeera/Cumin Seeds - 1/2 teaspoon
Fennel Seeds - 1/4 teaspoon
Chana Dal - 2 tablespoons
Asafoetida - 1 pinch
For Garnish
Coriander Leaves - 1 handful
Garam Masala - 1/4 teaspoon
Instructions
1. Begin by gathering all the required ingredients.
2. Thoroughly wash the potatoes, slice the onions, chop the tomato, green chillies and ginger.
3. Heat a pressure cooker, add the potatoes, enough salt and water and cook for 4-5 whistles or until the potatoes are soft.
4. Remove the potatoes from the cooker and set aside to cool for a few minutes.
5. Remove the skin and roughly mash the potatoes. Keep aside.
6. Heat oil in a heavy-bottomed kadai, add mustard seeds and let them splutter.
7. Add cumin seeds, fennel seeds, asafoetida, chana dal and fry for a few seconds.
8. Add the sliced onions and curry leaves and fry for 1-2 minutes or until they turn translucent.
9. Add turmeric powder and fry for a few seconds.
10. Now add the ginger, green chilli and tomato. Fry for a few seconds.
11. Add 1 cup of water and let it cook for 5 minutes on medium flame.
12. Meanwhile, in a small bowl, add the gram flour/kadala maavu and 1/2 cup of water. Mix well and keep aside.
13. Once the onions are soft, add the mashed potatoes and mix well.
14. Let it cook for a minute.
15. Now add the kadala maavu slurry and mix well.
16. Allow the potato masala to cook for 2 minutes on low flame.
17. Check for salt and adjust the seasoning as required.
18. Finally, add the garam masala powder and coriander leaves. Mix well and turn off the flame immediately.
19. Your Poori Masala Recipe/Puri Kilangu Curry Recipe is now ready.
Now, your flavorful and aromatic potato masala is ready to be served with hot and puffy pooris. The contrast between the crispy pooris and the soft, spiced potato masala creates a delightful and satisfying meal. Enjoy this classic South Indian combination as a hearty breakfast or a delicious brunch option!
Pictorial Instructions
1. Begin by gathering all the required ingredients.
2. Thoroughly wash the potatoes, slice the onions, chop the tomato, green chillies and ginger.
3. Heat a pressure cooker, add the potatoes, enough salt and water and cook for 4-5 whistles or until the potatoes are soft.
4. Remove the potatoes from the cooker and set aside to cool for a few minutes.
5. Remove the skin and roughly mash the potatoes. Keep aside.
6. Heat oil in a heavy-bottomed kadai, add mustard seeds and let them splutter.
7. Add cumin seeds, fennel seeds, asafoetida, chana dal and fry for a few seconds.
8. Add the sliced onions, 1/2 teaspoon salt and curry leaves and fry for 1-2 minutes or until they turn translucent.
9. Add turmeric powder and fry for a few seconds.
10. Now add the ginger, green chilli and tomato. Fry for a few seconds.
11. Add 1 cup of water and let it cook for 5 minutes on medium flame.
12. Meanwhile, in a small bowl, add the gram flour/kadala maavu and 1/2 cup of water. Mix well and keep aside.
13. Once the onions are soft, add the mashed potatoes and mix well.
14. Let it cook for a minute.
15. Now add the kadala maavu/gram flour slurry and mix well.
16. Allow the potato masala to cook for 2 minutes on low flame.
17. Check for salt and adjust the seasoning as required.
18. Finally, add the garam masala powder and coriander leaves. Mix well and turn off the flame immediately.
19. Your Poori Masala Recipe/Puri Kilangu Curry Recipe is now ready.
Now, your flavourful and aromatic potato masala is ready to be served with hot and puffy pooris. The contrast between the crispy pooris and the soft, spiced potato masala creates a delightful and satisfying meal. Enjoy this classic South Indian combination as a hearty breakfast or a delicious brunch option!
If you have more questions about the Poori Masala Recipe/Puri Kilangu Curry Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Instagram, Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
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