Never imagined I ought to publish this potato masala (poori kizhangu) for poori within my blog. However I recognized people search for &"poori masala raks kitchen&". So thought I ought to publish this soon and a pair of days back, I chose to make this for any weekend breakfast. In order that it could be helpful for those a new comer to cooking, bachelors and individuals who wish to learn some fundamental south Indian breakfast recipes. I really hope recently married and who are curious about cooking as well as in a learning process might find this useful. I get this to after i am lazy to create potato kurma/cauliflower kurma or mixed vegetable kurma for puri as my kid likes only kurma for puri. Even this poori kizhangu, he just calls as yellow kurma. I get this to aloo masala with couple of variations which is so versatile and employ this as guidance you may make lots of variations too based on your taste. I'll mention the variations within the notes section.
Recipe Cuisine: Indian Recipe Category: Breakfast
Prep Time. ten mins Prepare time. 20 mins Serves. 4
Ingredients
Potato - 4
Onion - 3
Chopped ginger root - 1 tblsp
Carrot - 1/2 chopped finely
Turmeric - 1/4 teaspoon
Salt - When needed
Sugar - 1/4 teaspoon
Water - 3 cups + when needed
Corn flour (optional) - 1 teaspoon
To temper
Oil - 1 tblsp
Mustard - 3/4 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 tblsp
Curry leaves - 1 srig
Method
- Wash and cut taters into 4 and pressure prepare for several whistles with little water. Awesome lower, peel and it roughly mashed. Dont mash completely, just enter pieces roughly. Heat kadai with oil and temper using the products given under ‘To temper’ table.
- Add eco-friendly chillies, ginger root, thinly sliced onion (lengthwise) and fry until transparent. Try not to burn it or change its colour. Let it turn transparent. Add carrots and fry for any minute in medium flame.
- Add 3 cups water, turmeric, salt and sugar. Provide boil. Add some mashed taters. You are able to mash a couple of pieces completely to help make the masala thick because it boils.
- Still boil for ten minutes in medium flame or before the masala will get thick in consistency. You can include corn flour dissolved by 50 percent tblsp water towards finish to help make the masala look homogenously thick.
Notes
- While boiling the masala will not be that yellow, but after cools lower, it gradually will get more yellow, but add 1/4 teaspoon as pointed out, otherwise it appears dull yellow.
- You can include a teaspoon of coconut oil for added flavour.
- Other variations that you can do:
*Add crushed garlic clove instead of ginger root.
*Temper with cinnamon stick and employ ginger root garlic clove paste while frying onion and add ground coconut and cashews towards finish to really make it thick and wealthy.
* Increase the vegetables like peas and beans together with carrot.
*Grind ginger root and eco-friendly chilli and increase the boiling masala.