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Urulai Kilangu Masala in tamil / potato masala in tamil / Side dish for poori

272 views · Published 24 February 2018 · 3:59 · Indexed 28 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Potatoes (boiled and peeled) — 4 medium sized
• Onion (thinly sliced) — 2 large
• Green chillies (slit) — 3
• Ginger (grated or finely chopped) — 1 teaspoon
• Tomato (finely chopped) — 1 medium
• Turmeric powder — 1/2 teaspoon
• Red chilli powder — 1/2 teaspoon
• Coriander powder — 1 teaspoon
• Salt — to taste
• Oil — 3 tablespoons
• Mustard seeds — 1/2 teaspoon
• Urad dal — 1/2 teaspoon
• Chana dal — 1 teaspoon
• Curry leaves — 1 sprig
• Dry red chillies — 2
• Water — 1/2 to 3/4 cup
• Fresh coriander leaves (chopped) — 2 tablespoons
• Lemon juice — 1 teaspoon

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METHOD
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1. Wash the potatoes thoroughly and pressure cook them for 3 to 4 whistles until completely soft. Once cooled, peel and roughly chop or mash them slightly with your hands, keeping some chunks for texture. Set aside.

2. Heat 3 tablespoons of oil in a wide kadai or pan over medium flame. Once the oil is hot, add the mustard seeds and let them splutter completely before moving to the next step.

3. Add the urad dal and chana dal to the popping mustard seeds. Stir continuously and fry for about 30 seconds until the dals turn light golden brown. Be careful not to burn them.

4. Add the dry red chillies and curry leaves. Let them crackle in the oil for a few seconds. The curry leaves will release their wonderful aroma into the oil at this stage.

5. Add the thinly sliced onions and slit green chillies. Mix well and sauté on medium flame for 5 to 7 minutes until the onions turn soft, translucent, and lightly golden at the edges.

6. Add the grated ginger and mix well. Sauté for another minute until the raw smell of the ginger disappears completely and it blends into the onion mixture.

7. Add the finely chopped tomato and cook on medium flame for 3 to 4 minutes, stirring occasionally, until the tomatoes become completely soft and mushy and the oil begins to separate slightly.

8. Add the turmeric powder, red chilli powder, and coriander powder. Mix everything together well and cook the masala on low to medium flame for 2 minutes to remove the raw smell of the spice powders.

9. Add the boiled and roughly mashed potatoes into the masala. Mix gently so the potatoes are well coated with all the spices. Use a spatula to lightly crush a few more potato pieces as you mix.

10. Add half a cup of water and salt to taste. Stir well and bring the mixture to a gentle simmer. Adjust the consistency by adding a little more water if you prefer a slightly thinner gravy.

11. Cook on low flame for 4 to 5 minutes, stirring occasionally, so all the flavours come together beautifully and the masala reaches your desired consistency.

12. Turn off the flame and squeeze in fresh lemon juice for a bright tangy lift. Garnish generously with freshly chopped coriander leaves and serve hot alongside freshly made pooris.

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TIPS
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✔ Do not over-mash the potatoes completely — keeping some small chunks gives the masala a wonderful texture that pairs perfectly with soft pooris and prevents the dish from becoming too pasty.
✔ For a richer and thicker gravy, add one tablespoon of besan (gram flour) dissolved in a little water along with the spices in step 8 — this gives the masala a beautiful hotel-style consistency.
✔ If you are short on time, you can boil the potatoes the night before and refrigerate them. Cold boiled potatoes actually hold their shape better when mixed into the masala and absorb flavours more evenly.

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