Hi Supermoms,
What makes a great side dish to Poori?
Is it the Tomato and Curd based Aloo Bhaji, or the Aloo Mutter or the thick Aloo Subji or the Aloo Sagu or the Vegetable Kurma or Potato Onion Subji that is popularly called Masala in the South especially Tamil Nadu. Well, Poori + Bhaji (in any of the local avatars) remains one of the most popular breakfast items across the country.
For someone like me who was born and brought up in Chennai, the Poori Masala is right up there as one of my top tiffin favourites. The 'Potato Masal' (yes, the Aloo Onion Subji is lovingly called Masal by many in TN) and Poori ( puffed Indian flatbread) are a match made in heaven (burrp!). The potatoes are soft boiled and then simmered in an open pan/kadai along with Onions, Chillies and spices to create the perfect Masala that’s neither too thick nor two flowly.
Potatoes are rich in potassium and have large amounts of Vitamin C. They are believed to improve eye and skin health. Easy to digest and filled with carbohydrates, this tiffin, is most ideal for breakfast (and lunch 😀 for many of us Poorians). Potatoes are delicious and are universally loved by children and adults alike. You can include this dish in your special weekend menu or pack them for your office/school lunch box. Either ways, they are tempting and yummy !
Go ahead try this recipe and share your feedback on how your family liked the dish.
Tamilnadu Style Poori Masal Recipe/Poori Masala/Aloo Masala For Poori by Masterchefmom
Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 4
1 cup = 250 ml cup
Special Vessel/Equipment : Pressure cooker ( for boiling potatoes)
Ingredients :
5-6 medium size potatoes ( boiled, peeled and roughly crumbled)
1 large onion ( thinly sliced)
3-4 green chillies (roughly chopped)
1/2 " ginger ( grated)
4-5 garlic cloves( roughly crushed using mortar and pestle)
1/4 cup fresh green peas
10 cashew nuts ( broken)
1-2 teaspoon tomato puree’( use store bought or grate 1 small tomato( discard the skin))
1/4 teaspoon turmeric powder
salt to taste
For tempering:
2 teaspoons sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon bengal gram/chana dal
1/2 teaspoon urad dal/husked black gram
1 sprig curry leaves
For garnish :
finely chopped cilantro/coriander leaves
Method:
1. Heat a kadai/wok/wide pan over low flame with oil.
2. When the oil is hot, temper with mustard seeds, chana dal and curry leaves.
3. Add the ginger, garlic, green chillies, cashew nuts and mix well over low flame.
4. Immediately add the thinly sliced onions and cook till they turn transparent.
5. Add peas and salt.
6. Add 2 cups water to the kadai . Chef tip : Adjust water quantity according to the number of people you will be serving the masal.
7. Now add the crumbled potatoes. Chef tip: Make sure that there are a few large pieces of potatoes.
8. Add tomato puree’ ( Optional step)
9.Let the mixture cook for 10-12 minutes or till the masala has to come to the desired consistency.
Chef tip: You can gently mash the potatoes so that the gravy thickens. But do not mash completely.
10. Switch off and garnish with coriander leaves.
Your delicious South Indian Style Potato Masal for Poori is now ready to be served!
Chef Tips:
1.Adjust water quantity if the mixture becomes too thick.
2.The consistency of this masala should be semi liquid.
3.You can add a teaspoon of lemon juice to give more tanginess to this dish.
4. Adding tomato puree’ is optional. But I add it as it is loved by my family.
Happy Cooking!
With love,
Masterchefmom
