Potato Masala for Poori makes a good combination to go with the South Indian Poori. It is a bright yellow mildly spicy dish without tomatoes. It can be served with Chappati and Bread also. Kids love this recipe. It can be prepared very easily.
It is a tradition in our home to have poori with potato masala for replublic day and Independence Day. No reason why these patriotic days were chosen…it started as a coincidence and ended up being a tradition ?. Both these days were national holidays…and it doesn’t hurt that we got to dig into hot pooris with delicious smooth potato masala on the side. Best served hot with sliced onions and fried green chilies and lots of love <3
Potato (Medium size) – 6 Nos
Green Chilli – 3 slitted
Ginger – 1” Grated
Onion (Big) – 3 Nos (finely sliced)
Turmeric Powder (Haldi)- 1/3 tsp
Salt to taste
Mustard seeds – ¾ tsp
Black Gram (Urad Dal) – ¾ tsp
Bengal Gram (Chana Dal) – ¾ tsp (soaked in water for 15 minutes)
Curry Leaves – 1 string
Cilantro – 2 tbsp (finely chopped)
Oil – 2tbsp
Wash and cook potatoes till soft. Can use stove top, pressure cooker or microwave.
Allow to cool and peel the skin. Crumble lightly with hand.
Heat Oil in a pan and add mustard seeds. When it splutters, add Chana Dal and Urad Dal.
Allow 30 seconds and add Onion, Green Chilli, Curry Leaf and Ginger. Cook for 3 minutes.
Add Turmeric Powder and Salt.
Mix well, cover and cook for 2 minutes.
Add 2 cups of water. If the color is not bright, add one more pinch of Turmeric Powder. Add the Potatoes, mix well.
Check and add salt, if necessary. Cover and cook for 4 minutes on medium heat. Remove from the heat, add cilantro .
Serve with hot fluffy Pooris. Recipe for poori in link below.