Potato Masala For Puri / UrulaiKizhangu Masala

Everyones favourite is potatoes. This is the magic of the potatoes. You will hardly find anyone who dislikes them.Kids love to have potatoes.My little one is not exceptional too.He likes anything made from potatoes and me too.So it a friendly root to me.And also they're high in starchy carbohydrates .But if you are trying to cut extra fat just avoid preparing with more fats such as butter and also avoid deep fries.A baked potato contains lots of vitamin in it.I usually make traditional potato masala for puri.But if I like to have something spicy I prefer this one.Really its a best combo for puri and chapati.I learnt this from my MIL.Give it a try.

Ingredients

Potato - 6 small sized
Onion - 1 chopped
Tomato - 1 chopped
Fennel seeds / Sombu - 1 tsp
Garlic cloves/ Poondu parkal - 3 chopped
Coconut grating - 4 - 5 tbsp
Greenchillies - 2
Turmeric Powder / Manjal podi - 1/2 tsp
Sambar powder - 1 tbsp
Oil - 1 tbsp
Salt as needed

For Tempering

Mustard seeds / Kadugu - 1 tsp
Uraddal/ Ulunthamparuppu - 1 tsp
Fennel Seeds / Sombu - 1 tsp
Cinnamon / Pattai- 2 small pieces
Curry leaves - 1 spring
Asafoetida / Perungayam - a generous pinch

Preparation

Boil the patatoes .Peel the skin and mash them.
Grind the coconut grating and fennel seeds with some water into a fine paste and keep it aside.

Heat oil in a wok and pop up the ingredients given under tempering and wait for spluttering.Add chopped garlic ,onion and split greenchillies and fry for few mins.

Add the chopped tomato and saute for 2 mins.

Add the mashed potatoes and sambar powder and mix them.
Add the grounded masala with 2 cups of water and  make it boil for 5 mins.

Simmer the flame and cook till the gravy becomes thicken.

And throw lots of corriander leaves.

Enjoy the gravy with Puri / Roti / Idli / Dosa.