If you love poori you will definitely not hate Poori masala. These two make a great combo at all times and tops itself on the breakfast menu in South India. I posted Poori recipe a few days back and promised to post the easy side-dish Poori kizhangu or Poori masala as we call, asap. So here it is, the easy, quick to make, minimal ingredient poori kilangu recipe. It is super delicious and pairs so well with those puffed up golden browned pooris and even with chapatis. I usually make it without oil and I have given the method in the tips section (tip 2) at the end of this page. But back at home my family loves it with a little oil glaze along with the flavor of tempered mustard seeds, so I've shared the method using oil in this post. You can choose which way you want, as both of them taste equally good and looks beautiful with a nice yellowish tint, just like the ones you get in the restaurants or hotels. You hardly need 15 to 20 minutes to make this poori masala and is effortless too. Here I've used gram flour to thicken the masala and it also add a yum factor to the recipe, believe it or not you'll know what I'm flaunting about only after trying it.
INGREDIENTS
Makes Side Dish For 3 peopleTotal Preparation Time - 15 minutes
- Potato - 2 (165 grams)
- Onion - 1
- Garlic pods - 1
- Green chilli - 1 (optional)
- Turmeric
- Gram flour - 2.5 tablespoons
- Cumin seeds - 1/4 teaspoon
- Mustard - 1/2 teaspoon
- Oil - 1/2 tablespoon
PREPARATION METHOD
- Mix gram flour with very little water, stir well and make a smooth thin batter and set this aside.
- Now place a cooker on flame and pour oil into it. After it heats up add mustard seeds and wait until it splutters. The add cumin seeds and saute until it splutters.
- Now add chopped or sliced onions along with split green chilly (if using) and chopped garlic pod.
- Add salt and turmeric powder and saute for a minute.
- Add chopped/cubed potatoes and give a stir. Then pour about 300 ml of water or until the potatoes immerse well in water.
- Check for salt and add if needed. Cover with the lid and pressure cook on a low flame for 7 to 10 minutes. The cooking time will depend on the size of the potato pieces.
- After the aforementioned time switch off the flame and open the cooker after sometime or after pressure drops down. Check if the potatoes have got coked well. If not pressure cook for a few more minutes. Now place on flame again and pour the gram flour paste and stir well.
- Cook for 3 more minutes and remove from flame and serve hot with puffy poori.
TIP 1: You can add more cumin seeds if you like its flavor to influence the recipe and if serving kids skip green chillies. I never add green chillies as I like the poori masala to be subtly flavored.
TIP 2: You can make the same masala without oil also. For this just add all the ingredients (skip mustard and oil) into a cooker and pour enough water to cover the pieces and pressure cook on a low flame for 7 to 10 minutes. Then open the lid and pour the gram flour paste and mix well. Cook for a few minutes and remove from flame and serve hot.
TIP 3: Gram flour makes the masala taste so good, do not replace with any other flour. If you want to skip gram flour then grind a few cooked potato pieces and add it into the masala.
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