Learn how to make quick and simple Urulai Kizhangu Masala recipe with video tutorial and detailed step by step photos. Poori Masala, best side dish for poori, chapati & dosai made using potatoes!
Urulai Kizhangu Masala, also known as Poori Masala or Potato Masala is a simple yet flavorful South Indian side dish that pairs perfectly with fluffy, hot pooris and hence the name. Made with boiled potatoes, onions, garlic, green chillies and gentle tempering of spices, this comforting masala is mild-spiced, homely and ready in minutes.
We call this as Poori Masaal or Urulai Kizhangu masal (Tamil name of masala) and this recipe is from my mother-in-law's kitchen. It is slightly different from the potato masala we make at home and has a distinctive garlic flavor. Although it is typically served as a side dish for poori, we enjoy it with fluffy phulkas, chapati or even with dosai.
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Key Ingredients
- Potatoes: The star of the recipe, boiled and lightly mashed for that soft, creamy texture.
- Onions, Garlic & Green Chillies: Add mild heat, sweetness, and subtle depth of flavor, also forming the base of the potato curry.
- Turmeric Powder: The only spice powder used in this recipe, for the beautiful golden hue and warm flavor.
- Tempering: A classic South Indian tempering of mustard seeds, cumin seeds, urad dal, chana dal, red chilli, and a large pinch of hing, along with fresh curry leaves for aroma, flavor, and freshness.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a kadai/pan, heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, 1 teaspoon urad dal, 1 teaspoon chana dal, ½ teaspoon jeera/cumin seeds, ¼ teaspoon hing and 1 dried red chilli. As the dal turns golden brown, add fresh curry leaves. Fry for a minute.
Next add 3-4 garlic cloves, crushed or roughly chopped along with 1-2 green chillies slit.
Now add 1 onion finely sliced and fry until it is translucent.
Add 4 potatoes boiled and cubed along with ½ teaspoon turmeric powder and salt as needed. Saute for a couple of minutes.
Add water enough to cover the potatoes and cook covered for 8-10 minutes.
Gently mash the potatoes roughly and add water to adjust the consistency of the curry.
Now mix 1 tablespoon gram flour with ¼ cup water without lumps and add it to the curry.
Mix well and cook on low flame until the masala is thick, for about 5-6 minutes. Add water as needed to adjust the consistency. Garnish with finely chopped coriander leaves and remove from heat.
Serve hot with fluffy poori, phulkas or even dosa!
Recipe Notes
- Do not mash the potatoes too smooth, keep them slightly chunky so that the potato masala has texture and is not pasty when simmered.
- Poori masala naturally thickens as it cools. Adjust consistency as needed by adding hot water before serving.
- Adjust the number of red chillies and green chillies depending on the spice preference.
Top Tips
- Pressure cook potatoes: Soft, fully boiled potatoes break down easily and give the Urulai Kizhangu masala its signature silky taste.
- Slice onions thinly: Slicing the onions instead of finely chopping them helps with texture of the masala.
- Gram flour slurry: Do not skip the gram flour slurry as it helps thicken and gives it a glossy texture found in hotel-style poori masala.
- Adjust consistency: As potatoes tend to naturally thicken, keep adding water in small increments and especially after adding the gram flour slurry to prevent the masala from getting burnt at the bottom.
Substitutions & Variations
- No Onion Garlic Version: Skip the onions and garlic, add finely chopped ginger instead and follow the rest of the recipe for a no onion garlic potato masala.
- Tomato Poori Masala: Add 1 tomato roughly chopped along with the onions to make tomato poori masala recipe.
- Other Vegetables: Add finely chopped carrots and a handful of green peas for a colorful version of poori masala.
Storage & Serving Suggestions
Urulai Kizhangu Masala pairs well with hot, fluffy pooris but also works wonderfully well as a side dish for phulkas, chapati or even dosa! Any leftover masala can be used as a filling, especially to make Open Butter Masala Dosa or as stuffed sandwiches or simple home style rolls when you need a satisfying snack.
Video Recipe
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📖 Recipe
Urulai Kizhangu Masala | Poori Masala Recipe | Potato Masala
Equipment
- 1 Kadai/Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 4 Potatoes boiled & cubed
- 1 Onion finely sliced
- 4 Garlic Cloves crushed or sliced
- 1 Green Chilli
- ½ teaspoon Turmeric Powder
- 1 tablespoon Gram Flour
- 2 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 1 Dried Red Chilli
- ¼ teaspoon Hing
- 2 tablespoon Coriander Leaves finely chopped
- Fresh Curry Leaves 1 sprig
- Salt as needed
- Water as needed
Instructions
- In a kadai/pan, heat 2 teaspoon Oil. Add ½ teaspoon Mustard Seeds, 1 teaspoon Urad Dal, 1 teaspoon Chana Dal, ½ teaspoon Cumin Seeds, ¼ teaspoon Hing and 1 Dried Red Chilli. As the dal turns golden brown, add Fresh Curry Leaves. Fry for a minute.
- Next add 4 Garlic Cloves, crushed or roughly chopped along with 1 Green Chilli slit.
- Now add 1 Onion finely sliced and fry until it is translucent.
- Add 4 Potatoes boiled and cubed along with ½ teaspoon Turmeric Powder and Salt as needed. Sauté for a couple of minutes.
- Add water enough to cover the potatoes and cook covered for 8-10 minutes.
- Gently mash the potatoes roughly and add water to adjust the consistency of the curry.
- Now mix 1 tablespoon Gram Flour with ¼ cup water without lumps and add it to the curry.
- Mix well and cook on low flame until the masala is thick, for about 5-6 minutes. Add water as needed to adjust the consistency.
- Garnish with finely chopped 2 tablespoon Coriander Leaves and remove from heat.
- Serve hot with fluffy poori, phulkas or even dosa!
Video
Notes
- Do not mash the potatoes too smooth, keep them slightly chunky so that the potato masala has texture and is not pasty when simmered.
- Poori masala naturally thickens as it cools. Adjust consistency as needed by adding hot water before serving.
- Adjust the number of red chillies and green chillies depending on the spice preference.
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