Just love this masala with Poori and Masal Dosa.
Potatoes – 3 nos.
Sliced Onion – 1 no.
Sliced Tomato – 1 no.
Slitted Green Chillies – 3 to 5 nos.
Chopped Ginger (inji) – 1 inch
Gram flour (kadalai mavu) – 1 teaspoon (optional)
Turmeric powder (manjal thool) – 1/4 teaspoon
Coriander leaves (kothamalli) – 2 sprigs
Salt – as desired
Mustard seeds (kadugu) – 1 teaspoon
Urad dal (ulutham paruppu) – 1 teaspoon
Channa dal (kadalai paruppu) – 1 teaspoon
Curry leaves – 2 sprigs
Asafoetida (perungayam) – a pinch
Oil – 1 to 2 tablespoons
1. Cut potatoes into small cubes and boil them in water by adding 1/4 teaspoon of salt. Cook for 15-20 minutes or till the potatoes become tender and then drain the water.
2. Mix the gram flour in 4 tbsp of water and make it a paste.
3. In a pan, heat oil and then add mustard seeds, urad dal, and channa dal. When mustard seeds crackle and the color of the dal changes to light brown, add green chillies, curry leaves, and asafoetida.
4. Add the onion and fry till it becomes light brown. Then, add ginger and tomatoes. When tomatoes turn little mushy, add turmeric and salt.
5. Now, add the boiled potatoes and the gram flour paste. Sprinkle little water so that the poori masala becomes semi thick consistency. Finally, add coriander leaves.
Now, the Poori Masala is ready!
1. Adding gram flour to the poori masala is optional. The gram flour gives a creamy and soft masala.
2. You can also add peas (pattani) after step 4.
3. Poori masala will get thicker as it cools down so add water accordingly.
4. You can substitute gram flour using ground roasted channa dal. Both give a similar taste.
5. Poori masala can also be used as a stuffing for masala dosa.
6. Do not make the poori masala too watery, as it won’t go well with Poori.