“The most popular side dish for poori made with potatoes popularly known as poori bhaji or poori kizhangu in Tamil!”
LET'S GET STARTED
Poori Urulai Kizhangu Masala
Quick & delicious
– 1 tbsp oil preferably peanut or coconut oil – 1/2 tsp mustard seeds – 1/2 tsp urad dal – 1/2 tsp chana dal – 1/4 tsp asafoetida – 2 green chilies slit. Adjust to taste and variety – 1 tsp ginger finely chopped – 5 curry leaves – 1 onion finely chopped (The one that I used was approx 180 grams) – 1.5 tsp salt or to taste – 1/2 cup carrot grated – 1/2 tsp turmeric powder – 5 potatoes approx 300 grams – 1 tbsp chickpea flour besan/kadalai maavu – 1.75 cup water plus as needed for steaming the potatoes – 1 to 2 tbsp cilantro chopped
You will need:
Simple & easy-to-follow
I cooked my potatoes in Instant Pot. Wash the potatoes and place them in the steamer basket. Add 1 cup of water to the inner pot and place the trivet. Then place the steamer basket with the potatoes.
Cook and mash the potatoes
Close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Pressure cook for 5 minutes at high-pressure manual mode and release the pressure naturally. When the pressure is all released, carefully open the lid.
Let the potatoes cool and peel the skin. Mash them roughly and set them aside.
Heat a pan or kadai and add oil. When the oil is hot, add the mustard seeds, urad dal, and chana dal. Let mustard seeds splutter, and then add the green chilies, curry leaves, and ginger. Saute for 30 to 45 seconds.
Prepare the masala/bhaji
Next, add the onions and salt. Saute till the onions are soft and tender.
Now add the grated carrots, turmeric powder, and 1/2 cup of water. Cook until the carrots are soft for about 3 to 4 minutes.
Meanwhile, prepare the chickpea flour slurry. Mix the chickpea flour with 1/2 cup of water. Make sure there are no lumps. When the carrots are soft, add the mashed potatoes and this slurry. Add 1/2 more cup of water and reduce the heat to low, and cook for 5 to 6 minutes.
Add 1/4 to 1/2 more cup of water if required. I did add 1/4 cup of water. Do not let the curry dry out
Finally, add the chopped cilantro and turn off the heat. Serve it hot with poori or chapati.