POTATO MASALA FOR POORI , POORI KIZHANGU RECIPE

Restaurant style poori kilanghu with video

Potato masala for poori| Poori Kizhangu, a popular South Indian restaurant style gravy, pairs well with poori, dosai and also Rava idli. The Poori masala which they normally serve in restaurants especially in Saravana Bhavan is one of my most favorite. Whenever Varun  order Poori in Saravana bhavan here, he will just dip the masala and eat the poori, so me a big fan of Poori masala will eat it as it is and Varsha will sometimes share with me too.  Though i tried Poori masala | Poori kizhanghu at home many times , but mostly i will be making for kids lunch box only and i never had a chance to click the pictures. Yesterday i made poori and kizhangu for evening tiffin and i made this before the kids are back from school and clicked the pictures too.
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• Poori recipe
• Masala dosai
  

Potato masala for poori



• Recipe Cusine: South Indian
• Prep Time: 10 Minutes
• Cook time: 30 Minutes
• Serves: 4-5
• Author: Jeyashri
• Recipe Category: Lunch | Dinner | Breakfast
• Description: Potato masala for poori| Poori Kizhangu, a popular South Indian restaurant style gravy, pairs well with poori, dosai and also Rava idli.

     Potato  2
    Onions  3
    Oil   3 tsp
    Urad dal  1 tsp
    Mustard seeds  1/2 tsp
    Green chili  2
    Curry leaves  few
    Ginger  1 tsp (grated)
    Turmeric powder  1/4 tsp + 1/4 tsp
    Garam masala   1/2  tsp
    Besan | kadalai maavu  1 tblsp


        Video of how to make poori kizhangu




Method with step by step pictures :

• Boil the potatoes by adding little turmeric. This gives a nice bright yellow color to the poori kizhangu. 
• Peel the skin of the boiled potatoes. Mash one potato with your palm and cut one potato into cubes. 
• Thinly slice the onions and slit green chilli.
• Grate the ginger. I used a very small piece.
• In a pan, add oil and throw in the mustard seeds, urad dal, ginger,green chilli and curry leaves.
• When the urad turns golden brown, add the sliced onions.

• Saute for few minutes till the onions becomes translucent.

• When done, add the mashed and cubed potatoes.

• Add 1 cup of  water to this.
• Mix well and add 1/4 tsp of turmeric powder. Add salt. 

• Add Garam masala. 
• Mix the besan | kadalai maavu in 2 tblsp of water and mix well without any lumps.

• This masala will absorb water once it comes to boil, so don’t worry if it is thin.

• Switch off the flame.
• Add lemon juice (if using)
• Serve hot with pooris.

NOTES:

• Few bits of cashew nuts can be  added  while tempering mustard seeds, to make it rich.
• Finely chopped tomato can be added after sauting the onions.
• I have seen in many restaurants they ad green peas or finely chopped carrots to this poori kizhangu. If adding any one of this add after sauting onions.
• If made little thick, this can be used as a spread for dosa too.
• Poori Kizhangu can be eaten with rava idli and chapathis too