Poori masala, a popular South Indian restaurant style gravy, pairs well with poori. The Poori masala which they normally serve in restaurants especially in Saravana Bhavan is one of my most favorite. Yesterday I made poori masala to refresh the restaurant style for breakfast and I am posting the same here with pictures.
Ingredients
6 potatoes / aloo
Vegetable oil
1 tsp mustard
1 tsp chana dal
Turmeric powder- as needed
1/4 tsp cumin / jeera
1/4 tsp garam masala
1/4 tsp Aamchur /dry mango powder
1/4 tsp chaat masala
1 tsp urad dal
Pinch hing / asafoetida (as needed)
Few coriander leaves
1 chilli slit1 inch
ginger finely chopped
3 onion medium size diced
3/4 of a big green chilli diced fine
Directions
1.
Steam and cook the potatoes in a large pan or pressure cooker with turmeric powder and salt until its soft and ready to be be smashed.
2.
Heat oil in a pan/kadai, add mustard seeds, when it splutters, add channa dal and urad dal. When dal turns golden brown, add onion, ginger, green chilli.
3.
After the mixture becomes transparent, add the spices and smashed potato with little water.Close the lid and cook for 2 -3 minutes. Check for any variation in seasoning that can be corrected.Switch off the stove and garnish with finely chopped coriander leaves.
4.
Serve with hot pooris.This aloo/potato masala can also be had as a side dish for chapati, stuffing for bread toast or sandwich.
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