January 26, 2014

Poori Masala | Potato Masala | Poori Kizhangu

Poori Masala

Days are moving very slowly nowadays. When the kids are out to school I feel so lonely and do not have the mood to cook anything. Working from home is good and bad in it is own ways. I get to spend a lot of time with kids and it is kind of relaxed as there is no morning rush. But at times I miss all the office fun. As the kids are at home on Sundays they are always special. We are relaxed and do not make any outside plans. Get together, grocery shopping everything is done on Saturday and we are all set to enjoy the Sunday to the fullest. Back in India we always make Poori on Sunday and enjoy them with the simple and easy Poori Masala.

Poori Masala is the most easiest gravy you can think of. If you are a potato fan then you will definitely like this gravy. It is the best combo for Poori which is a deep fried Indian bread. There is another way way of making this gravy with tomato and chilly powder I have shared it earlier here. You can also add carrot or peas in the gravy to enhance the taste. I prefer to use only Potato for this gravy as I feel the carrot and peas give a slight sweet taste. The spiciness for the gravy is from the green chilly so add according to your taste. When you are planning to enjoy some South Indian breakfast like Poori on a relaxed Sunday definitely make this gravy.

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4


Potato - 4 - 5 no
Onion - 2 no
Ginger - a small piece
Green Chilly - 3 no
Turmeric Powder - 1/2 tsp
Curry Leaves - 1 sprigs
Mustard - 1 tsp
Urad Dal - 1 tbsp
Channa Dal - 1 tbsp
Oil - 1 tbsp
Salt - as per taste

  • Wash and cut the potatoes into 4 pieces and boil the potatoes. You can also pressure cook for 1 whistle.
  • Peel and chop the boiled potatoes into medium size pieces.
  • Chop the onion lengthwise and cut the end of the green chillies.
  • Grate the ginger and keep aside.
  • Place all the seasoning ingredients ready before you turn on the stove.
  • Heat oil in a kadai/wok.
  • Add the mustard and allow it to splutter. Next add the Urad Dal, Channa Dal and saute until they turn golden brown.
  • Next add the grated ginger, green chilly and curry leaves.
  • Add the chopped onions, turmeric powder, salt and saute until they turn soft. Do not allow the onions to turn brown.
  • Next add the chopped potatoes and stir so that the everything is mixed well.
  • Add required water and mash some of the potatoes so that the gravy has some potato pieces and mashed potatoes will make the gravy thick.
  • Allow the gravy the to boil 5 - 8 minutes in medium flame.
  • Serve hot with Poori/ Dosa.
  • Do not allow the seasoning to be browned else the flavor will not be good.
  • Adjust the green chilly according to your desired spice level.
  • Do not mash all the potatoes mash only some of them.
  • Do not add too much water the water has to be semi thick.



yummy, delicious tasty side dish for poori.

nothing like this in the morning... yum...

This is sure a comforting and delicious lunch.

My husband's favorite... Nice combo

My idea of a perfect breakfast. Masala poori looks awesome.

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