Urulai Kizhangu Masala | Poori Masala Recipe | Potato Masala
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!
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.
Nutrition
Nutrition Facts
Urulai Kizhangu Masala | Poori Masala Recipe | Potato Masala
Amount per Serving
Calories
220
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
349
mg
15
%
Potassium
981
mg
28
%
Carbohydrates
45
g
15
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
31
IU
1
%
Vitamin C
47
mg
57
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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