TamilsKitchen

January 24, 2014

Traditional Poori Masala / Poori Masal / Poori Kizhangu

Restaurant menu  for breakfast starts with Idli ,Dosa ,Puri ,Vada , Pongal etc…. it goes like this…  If there is Poori then there should be Poori masala , this combination is fantastic. I do love my pooris with Kurmas as well as Coconut chutney . But hubby dear and  kid likes traditional side so I mostly go with this masal . You can also use this masala for making masala dosa or a stuffing for sandwich. Lets learn how to make traditional poori masala

pict

Ingredients

Potato – 500 gm

Onion – 1 big sized, sliced

Green chilli – 2

Tomato – 1/2 of a medium sized one, chopped

Ginger – 1/2 inch piece, chopped

Garlic – 2-3, sliced

Gram flour / Kadalai mavu – 1 tsp

Turmeric powder / Manjal thool – 1/4 tsp

Corriander leaves – few for garnishing

Oil / Dalda – 1 tbsp

Butter / Dalda – 1 tsp

 

poori masal

Preparation

Boil the potatoes and peel the skin off. Grab the needed ingredients.

Heat oil in a wok and splutter the mustard seeds. Add urad dal , channa dal and asafoetida and fry till golden colour , take care not to burn .

Add the sliced onions and green chillies with little salt and fry till they turn soft.

Add the chopped ginger and garlic and fry for a min.

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Add the tomato and fry for a min or two.

Slightly mash the potatoes and add it to the onion mixture and blend it well .

Now add the turmeric powder and gram flour and give a good mix.

Now add required salt and water and allow it to boil.

When it comes to boil reduce the flame to medium and cook for 8-10 mins or until the desired consistency is reached. Stir in between to avoid sticking to the pan.

Add a tsp of butter or dalda and give a good mix.

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Add the chopped corriander leaves and switch off the flame.

Serve it with fluffy pooris . It goes well with rotis too.

poori

Notes:

  • This is a mildly spicy side . You can increase or decrease the amount of green chillies as per your taste.
  • Adding dalda / butter at the end makes it more flavourful and tasty.
  • Never burn the onions while frying then you will not get the nice yellow colour. Just fry till soft for 3-4 mins.

6 comments:

Manjula Bharath said...

wow such an inviting poori and aloo masala :) tempting platter dear !!

Ramya Krishnamurthy said...

my favorite masaala

Shama Nagarajan said...

winning combo dear

Suja Manoj said...

Looks so inviting,my favorite too.

Priya Srinivasan said...

Very tempting breakfast! !! Adding gram flour is very new to me. Looks yum!!!

Beulah Arun said...

Looks good! Tasty masala! You have a lovely blog. Happy to follow you. Do visit my space too!

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