Poori is one of the staple food in south
india. The perfect pair for poori is the potato masala. This potato masala is
one of the easiest sidedish that we can make in jiffy. As the name says the main ingredient to make
this gravy is potato. It is a mild spicy, flavourful and tasty gravy that pairs
up not only with poori , also can serve with chapatti, definitely will tastes
great.
But while serving with chapathi we can make
it as thinner than the poori masala and can make it little spicier. This is
just my personal preference. You can make it as per your wish.
Generally we add green chillies and
tomatoes as chopped and sauté, but in this recipe I grind them and then add to
the gravy. It will give nice taste and the green chillies will not come while
eating.
Please check the other side dish recipes for chapathi/poori if you are interested.
So please try this version of poori masala
and let me know how it turned out for you.
Ok now coming to the recipe.
POTATO MASALA FOR POORI
SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 20 MIN
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
2
big potatoes
1
medium sized onion
1
medium sized tomato
1
teaspoon turmeric powder
½
teaspoon asafoetida
Salt
to taste
Water as required
To Grind:
1
teaspoon fennel seeds
4
or 5 green chillies
1
inch ginger piece
To temper:
1
teaspoon oil
1
teaspoon mustard seeds
1
tablespoon channa dhal
Few
curry leaves
PREPARATION:
Boil the potatoes and peel the skin and
keep it ready.
Grind the tomatoes into coarse paste
and set aside.
Grind green chillies, fennel seeds and
ginger into fine paste by adding enough water
Finely chop the onion length wise and
set aside.
METHOD:
In a pan add oil and do the tempering. Once
the oil becomes hot, add the mustard seeds, once it splutters, add the channa
dhal and let it fry.
Then add the chopped onion and sauté well
till it becomes translucent.
Then add the ground green chilli, ginger,
fennel paste and sauté well.
After sauting for 1 to 2 minutes add
the ground tomato paste and sauté.
Then add the turmeric powder, salt, and
asafetida and stir well.
Close with a lid and allow it to boil
till the raw smell goes off.
Then add the boiled and mashed potato
and mix well.
Let it cook for 3 to 5 minutes. Finally
add the coriander leaves and stir.
Serve with hot pooris or chapattis, will
tastes great.
NOTES:
- You can simply use chopped tomatoes and slitted green chillies instead of grinding them.
- You can add chopped carrots and green peas also.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Grind green chillies, fennel seeds and
ginger into fine paste by adding enough water.
In a pan add oil and do the tempering. Once
the oil becomes hot, add the mustard seeds,
Once it splutters, add the channa dhal and let it fry. Then add the chopped onion and sauté well
till it becomes translucent.
Then add the ground green chilli, ginger, fennel
paste and sauté well. After sauting for 1 to 2 minutes add the ground tomato paste and sauté.
Then add the curry leaves, turmeric powder, salt, and
asafoetida and stir well.
Close with a lid and allow it to boil till
the raw smell goes off. Then add the boiled and mashed potato and mix well.
Let it cook for 3 to 5 minutes. Finally add
the coriander leaves and stir.
Serve with hot pooris or chapattis, will
tastes great.
Do try this recipe and please don’t forget to
give your feedback in comments.
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