Thursday 13 March 2014

For me happiness is, eating Poori Urulaikizhangu Masala.
The poori masala I prepare is very similar to hotel style. Imagine hot fluffy Puri served along with colorful potato curry, yum isn't it...
Poori Kizhangu Recipe
Potato large - 4 nos
Onion large sliced - 3 nos
Ginger minced - 2" piece
Curry leaves chopped - few
Green chilli broken - 3 to 4 nos
Small carrot finely chopped - 1 no
Green peas - 1/4 cup
Cashewnuts broken - 8 nos
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 4 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Asafetida - less than 1/4 tsp
Potato Masala for Poori

1. Cut each potato into four pieces, pressure cook for 10 to 12 mins. When potatoes are cooked, allow to cool. Peel the potatoes skin and slightly mash potatoes with finger.
2. Heat oil in a pan, when hot add mustard seeds, asafetida, urad dal and channa dal. Once mustard crackles add the sliced onions, curry leaves, green chillies and minced ginger. Stir fry until onions are soft. Add the chopped carrot and peas, strife fry for 1 minute.
3. Add 1/4 cup water, turmeric powder and salt to the pan. Let the onion mixture cook for 3 mins, keep the pan covered.
4. Once onion mixture is slightly thick, check the seasoning and add mashed potatoes and broken cashew nuts to the pan, mix well until everything is combined well and remove pan from heat.
Serve along with hot fluffy
Poori Masala Recipe