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poori masala served in copper ware kadai with cilantro as a garnish
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5 from 3 votes

Poori Masala | Poori Urulai Kizhangu Masala

Poori masala - the most popular side dish for poori made with potatoes popularly known as poori bhaji or poori kizhangu in Tamil!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree
Cuisine: Indian
Keyword: poori masala
Servings: 4
Calories: 128kcal
Author: Srividhya G

Equipment

  • Instant Pot or Pressure Cooker
  • Saucepan or kadai

Ingredients

Measurement Details: 1 cup=240ml; 1tbsp=15ml; 1 tsp=5ml;

  • 1 tbsp oil preferably peanut or coconut oil.
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • ½ tsp chana dal
  • ¼ 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
  • ½ cup carrot grated
  • ½ 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

Instructions

Cook and mash the potatoes

  • 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.
    adding potatoes to the steamer rack of Instant Pot
  • 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.
    cooking the potatoes for 5 minutes
  • Let the potatoes cool and peel the skin. Mash them roughly and set them aside.
    mashed potatoes

Prepare the masala/bhaji

  • 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.
    tempering with mustard seeds, urad dal, chana dal and ginger and chilies
  • Next, add the onions and salt. Saute till the onions are soft and tender.
    sauteing the onions
  • Now add the grated carrots, turmeric powder, and ½ cup of water. Cook until the carrots are soft for about 3 to 4minutes.
    adding grated carrots
  • Meanwhile, prepare the chickpea flour slurry. Mix the chickpea flour with ½ cup of water. Make sure there are no lumps. When the carrots are soft, add the mashed potatoes and this slurry. Add ½ more cup of water and reduce the heat to low, and cook for 5 to 6 minutes.
    add the mashed potatoes and besan slurry
  • Add ¼ to ½ more cup of water if required. I did add ¼ cup of water. Do not let the curry dry out.
    poori kizhangu simmering
  • Finally, add the chopped cilantro and turn off the heat. Serve it hot with poori or chapati.
    adding the chopped cilantro

Notes

  • Adjust the salt and green chilies according to your taste.
  • Carrots are optional, and you can include some green peas also.
  • Adjust the water as per your gravy consistency liking. But do not make it too runny.
  •  I have provided all the tempering variations in the post. Please do check it out.
  • I did not include any garlic. One or two small garlic cloves crushed or finely chopped can be added. 

Nutrition

Calories: 128kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 970mg | Potassium: 436mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2730IU | Vitamin C: 46mg | Calcium: 34mg | Iron: 1mg