Thursday, 11 December 2014

Potato Masala (உருளைக்கிழங்கு மசாலா)


Potato masala (உருளைக்கிழங்கு மசாலா) is usually made as an accompaniment to poori, though it goes well with chapatti or pulka as well. It is one of the easiest gravy recipes and poori-potato masala combo comes in handy when you have to prepare a meal in a short time. Poori-potato masala is an all-time kids’ favorite and we used to have this combo on all Sundays when my son was growing up. Here’s the recipe.

Ingredients: (Serves four)
Potato – medium sized, 6no
Onion – large, 2no, sliced
Tomato – small, 2no, chopped
Green chillies – 4-5no, split lengthwise
Ginger – 1” piece, grated
Oil – 1 tablespoon
Turmeric powder – ½ teaspoon
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Bengal gram dhal – 1 ½ teaspoon
Salt – to taste
Curry leaves – a few
Coriander leaves – chopped, 1 tablespoon

Note: You may add 2 tablespoons of boiled green peas when you add mashed potatoes, if desired.

Potato Masala (உருளைக்கிழங்கு மசாலா)
Method: Wash and cook potatoes in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove the potatoes from the cooker and cool them by running through cold water. Peel the potatoes, mash them and keep aside.

Heat oil in the kadai, add mustard seeds and when they start to sputter, add urad dhal and Bengal gram dhal and fry till the dhals turn golden brown in color. Add sliced onions and fry till the onion pieces become light brown in color. Add chopped tomato, green chillies and turmeric powder. Cover and cook on low flame till the tomatoes become pulpy and oil separates. Now add mashed potatoes, ½ teacup (100ml) of water, grated ginger and salt. Mix well and cook for two minutes. Switch off the fire. Garnish with curry leaves and coriander leaves. Serve hot with poori or pulka. 

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