POORI MASALA

Jump to Recipe

Poori masala is a popular South Indian recipe, commonly served as a side dish to POORI. Poori masala is also known as potato masala or potato curry. It is made with boiled potatoes and few other spice. It is not spicy, and has a mild flavour to it.

Poori masala is similar to the masala served for masala dosa, but the flavour and the consistency of both the recipes differ. The masala served for masala dosa has a thick and dry consistency. Whereas, the poori masala has a semi-dry or gravy consistency.

ABOUT THE RECIPE:

There are so many ways to make poori masala. This is the recipe, that we usually make in our home. We use julienne cut fresh ginger and curry leaves as garnishing for this recipe. The ginger enhances the flavour of this recipe. Also, adding ginger is completely optional.

INGREDIENTS FOR POORI MASALA:

• POTATO (MEDIUM SIZE) – 4 NOS.
• ONIONS (MEDIUM SIZE/DICED) – 2 NOS.
• GINGER (JULIENNE CUT) – 2 INCH SIZE
• GREEN CHILLIES (DIAGONAL CUT) – 2 NOS.
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• GRAM DHAL – 1 TSP
• TURMERIC POWDER – 1/2 TSP
• OIL – 1 TBSP
• SALT – AS REQUIRED
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE BOILED POTATOES(IN PRESSURE COOKER):

• Wash and cut the potatoes into half along its length and, add it to a pressure cooker.

• Add water to it. All the potatoes has to be submerged in the water.

• Cover it and, pressure cook it for 3 whistles. After 3 whistles, turn off the flame and, once pressure is released completely, open the pressure cooker.
• Filter the water and peel the skin of the potatoes.

• Gently mash it and, keep it aside.

BOILED POTATOES ARE READY.

HOW TO MAKE POORI MASALA:

• Heat a kadai, and add 1 tbsp of oil.

• Once the oil is heated, add 1 tsp of mustard seeds, 1 tsp of urid dhal and 1 tsp of gram dhal to it. Let it fry until it turns light golden brown in color.

• Then add the diced onions. Let it cook until the onions turn translucent.

• Also, add 1/2 tsp of turmeric powder and salt to it, and mix them well.

• Once the onions turn translucent, add the sliced green chillies. Saute it for 30 seconds.

• Then add the mashed boiled potatoes, and mix everything well.

• Also, add the water filtered from the potatoes. Mix them well.

• Let it cook until it comes to boil.

• Once it starts to boil, add the julienne cut ginger to it.

• When it starts to boil completely, garnish it with curry leaves, and turn off the flame.

YUMMY AND DELICIOUS POORI MASALA IS READY.

SERVE IT WITH HOT AND FLUFFY POORI.

VARIATIONS:

• Adding ginger is optional.
• The amount of green chillies added can be adjusted according to your taste.
• Thinly sliced onions can also be used instead of diced onions.

Print Recipe