Poori masala is otherwise known as poori kizhangu. It is an ideal side dish for poori as the name itself is self explanatory.
There is a popular saying that “If the kilangu is good you can eat newspaper with it” the poori kizhangu or poori masala should be tempting and it should make you eat a few more pooris.
In olden days potato was not as good as it is now. Now a days all potatoes are extremely good so with them you will good wonderful poori kizhangu.
Poori kizhangu is very simple, yet very tasty. Now let us go on to make poori masala.
- Potato – 250 gms
- Green chilli – 5
- Onion – 2
- Tomato – 1
- Ginger – 1 inch
- Curry leaves – 10
- Oil – 3 tblsp
- Mustard – ½ tsp
- Urad dal – ¼ tsp
- Bengal gram – ¼ tsp
- Sombu(fennel seed) – ½ tsp
- Milagu – ½ tsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Coriander – few
Pressure cooks the potato and peels the skin and mashes it well. Slit the green chilli.
Chop the onion lengthwise. Chop the tomato and ginger finely. Heat oil in a pan and add mustard, urad dal, Bengal gram, fennel seed, milagu and curry leaves.
Then add green chilli, ginger, onion and tomato one by one and saute well. Then add mashed potato, turmeric powder, salt and little water and mix thoroughly.
Cook for about 15 minutes. Mash well. Finally add coriander and serve with poori.
If the kizhangu is too thin, mix one or two teaspoon kadalai maavu(besan flour) in water without lumps and pour it in the masala and mix well and cook for further ten minutes.
If you like peas you can add peas after adding the tomatoes.
You can cook the peas with little salt and add.