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Thursday, June 18, 2009

Poori Masala / Aloo Masala

Poori masala is one of the classic breakfast. The side dish is called as aloo masala in hindi, uralai kilangu masala in tamil or potato masala in english. However you call it, it simply tastes great.
  • Boiled Potatoes (medium) - 4
  • Green Chili - 4
  • Onion (small) - 1 (chopped)
  • Tomato (small) - 1 (chopped)
  • Turmeric Powder - 1/4 tsp
  • Salt to taste
  • Chili Powder (optional) - As per taste
  • Oil - 3/4 tbsp
  • Mustard Seeds - 1/4 tsp
  • Cumin Seeds - 1/4 tsp
  • Urad dhal - 1/2 tsp
  • Chana dhal - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Curry leaves - few
  • Water - 2 cups
  • Wash the pototoes and pressure cook to boil them (4-5 whistles)
  • Peel its skin and mash it.
  • In a kadai, add oil, when it is hot add mustard seeds. When it splutters add cumin seeds, curry leaves, chana dhal, urad dhal and asafoetida. When the color of dhal changes add onions and fry for couple of minutes. Then add green chilis and turmeric powder.
  • Then add tomatoes and cook until it becomes mushy. Add salt to help the tomatoes cook faster.
  • Add mashed potatoes and blend it nicely with the onions and tomatoes. When it starts sticking to the pan, add water and let it cook for 10-15 minutes on a low flame. I prefer to add more water (2 cup) and let it get thicker by cooking it for long. This gives a nice taste to the Aloo Masala. For spicy masala add chili powder (not more than 1/2 tsp) if required.
  • Serve it with hot pooris. Also this can be used in Masala dosa preparation. For thick masala, add less water and cook the masala on the little dry side.
  • Amma usually adds 1 or 2 tsp of besan powder/ kadalai mavu in this preparation. I prefer it without besan powder.