Poori Urulaikizhangu, whenever I make pooris ( which is not often ), this is the side dish that I make with it. Though we can serve pooris with chana masala and kurmas, in my house this is a favorite. This is an easy dish, the flavors are very simple and there is not much oil or cream or coconut in this dish, so it's light and delicious with the deep fried pooris..
Need To Have
- Mashed Potatoes - 2 cups
- Onions - 2 medium, sliced
- Chana Dal/Bengal Gram - 1 tablespoon
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Ginger - 1" piece, grated
- Green Chilly - 2 or 3, depending on the spiciness
- Turmeric Powder - 1/2 teaspoon
- Curry Leaves - 10 to 15
- Chopped Coriander Leaves - 2 tablespoon
- Salt to taste
Method
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Boil, peel and coarsely mash the potatoes and keep. Heat some oil, add chana dal and mustard seeds, when it starts spluttering, add the asafoetida, ginger and curry leaves followed by the onions and saute it till it turns pink.
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Then add the potatoes, and mix, then add the turmeric powder, about 2 cups of water and salt. Bring it to a boil, reduce the heat and simmer for about 5 to 7 minutes. Finally add the chopped coriander leaves and switch off..
Note
You can add a handful of fresh or frozen green peas to the curry.
The consistency should neither be very thick or very thin.
Once you add the potatoes, slightly mash it with the back of the laddle.
Onions give the taste to the dish, so don't leave it out.
You can add 1 or 2 teaspoons of besan flour/kadalai maavu, mixed with water, this makes the curry thick, but I usually don't add it, mashing the potatoes makes the curry thick.
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