Urulai Kizhangu Masala | Poori Masala Recipe | Potato Masala

Ingredients

• 4 Potatoes (boiled & cubed)
• 1 Onion (finely sliced)
• 4 Garlic Cloves (crushed or sliced)
• 1 Green Chilli
• 1/2 tsp Turmeric Powder
• 1 tbsp Gram Flour
• 2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 1 Dried Red Chilli
• 1/4 tsp Hing
• 2 tbsp Coriander Leaves (finely chopped)
• Fresh Curry Leaves (1 sprig)
• Salt as needed
• Water as needed

Instructions

1. 1

   In a kadai/pan, heat 2 tsp Oil. Add 1/2 tsp Mustard Seeds, 1 tsp Urad Dal, 1 tsp Chana Dal, 1/2 tsp Cumin Seeds, 1/4 tsp Hing and 1 Dried Red Chilli. As the dal turns golden brown, add Fresh Curry Leaves. Fry for a minute.

2. 2

   Next add 4 Garlic Cloves, crushed or roughly chopped along with 1 Green Chilli slit.

3. 3

   Now add 1 Onion finely sliced and fry until it is translucent.

4. 4

   Add 4 Potatoes boiled and cubed along with 1/2 tsp Turmeric Powder and Salt as needed. Sauté for a couple of minutes.

5. 5

   Add water enough to cover the potatoes and cook covered for 8-10 minutes.

6. 6

   Gently mash the potatoes roughly and add water to adjust the consistency of the curry.

7. 7

   Now mix 1 tbsp Gram Flour with 1/4 cup water without lumps and add it to the curry.

8. 8

   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.

9. 9

   Garnish with finely chopped 2 tbsp Coriander Leaves and remove from heat.

10. 10

    Serve hot with fluffy poori, phulkas or even dosa!