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 pototoes. In a pressure cook, add water, salt and cook upto 4 or 5 whistles
- Peel its skin and mash. Keep aside
- In a kadai, add oil then after few seconds 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 couple of minutes. Then add green chilis and turmeric powder.
- Add tomatoes and cook until it becomes mushy. Add salt, it helps the tomatoes cook faster.
- Add mashed potatoes and blend it nicely with onion and tomato mixture. When it starts sticking to the pan, add water and let it cook for 10-15 minutes on a low flame. Adding more water and cooking it longer gives a deep flavor to Aloo Masala. Add chili powder (not more than 1/2 tsp) if you would like it on the hotter side.
- Serve it with hot pooris. Also this can be used to make Masala dosa.
- Amma usually adds 1 or 2 tsp of besan powder/ kadalai mavu. I prefer it without besan powder.