Poori Potato Masal – Poori Kizhangu Recipe
Poori Potato Masal – Poori Kizhangu is a popular side dish or semi gravy prepared by cooking potatoes with onions and flavored & tempered with Indian spices. This potato gravy is commonly served with poori or dosa.
We can match up poori with any kind of gravy but nothing can give the satisfaction of having pooris with potato masala. I guess, that’s why the south Indian restaurants have never tried to change the side dish menu for poori for years now :-D. I know of a small hotel near my town which is just famous for its poori masala – Seetharama Vilas. Their Poori Kilangu is known by the hotel’s name itself in and around the town as “Seetharama Vilas” Poori Kizhangu. My MIL has got the special “Seetharama vilas Poori Kizhangu” recipe which I am planning to post here soon. 🙂
This common poori Kilangu is so easy to prepare and need only a few basic ingredients commonly available. We can make poori kizhangu as a single pot gravy as it doesn’t involve much sauteing & grinding. We can make this as semi gravy as an accompaniment fo Pooris and for dosas, we can make it thick and place inside the dosas and relish as “Masal Dosa”. 🙂 Over to “Poori Potato Masal – Poori Kizhangu -Masal Dosa masala“ recipe from Home-Making-Delight with step by step photos..
Aloo masala for poori | Alugadde masal | Bangala dumpa Masala | Poori Kizhangu | Poori Potato Masal | Poori Masala Recipe| Urulakkilann Masala | Urulai Kilangu Poori Masal Recipe
Serves: 2 persons
Potato – 1 & 1/2 – 2 cups
Onion – 1 cup
Tomato – 1/2 cup
Turmeric – 1/2 tsp
Corn Flour – 2 tsp (optional)
Oil – 3 tblsp
Salt – 1 tsp or as required
Water – 1&1/2 cup
Cilantro for garnishing
Mustard seeds – 1 tsp
Chana dal – 1 tblsp
Green chillies – 4
Red chilies – 1
Cashew – 1 tblsp
Ginger – 1 tsp
Curry leaves – few
- Boil the potatoes in water or steam cook them until they are soft. Once cooled, remove the skin and roughly mash it leaving chunks.2. Heat oil in a pan and temper it with mustard seeds, chana dal, chilies, ginger, curry leaves and cashews.3. Add onions followed by tomatoes and saute them until they blend together. Then, add turmeric & salt to the mixture and give a nice stir.4. Add water and bring it to boil. Now, combine the mashed potatoes and allow it to boil further for few minutes, until it thickens.5. If needed, mix corn flour (or even gram flour or rice flour) with water and add it to the gravy to thicken.6. Garnish it with cilantro and serve your yummy poori masala hot with pooris. Try out our methi pooris to go with your urulai masala.
- You can add shredded carrots or peas to make the gravy more colorful.
- Gram flour can be used instead of corn flour to thicken the gravy. Gram flour would be tastier than corn flour/rice flour.
- As potatoes are known to cause gastric problems, you can add 7 – 10 garlic pieces to suppress that.
- You can mash the potatoes completely or leave small pieces like I have done here.
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