The weather here in Minnesota is getting colder by the day. Today, I drove through roads where I was not able to see the lines that mark the lanes or distinguish between the sidewalk and the road. This kind of weather makes me long for tea that is spiced with ginger and cardamom and deep fried snacks. Puris make an appearance at our dinner table on days like this. My favorite accompaniment for puris is this simple yet very flavorful potato masala that is served in restaurants in South India. With just a few ingredients and a bit of your time and supervision, you can make this curry which you cannot go wrong with.
What you need:
Potato - 3 or 4, medium sized (boiled, peeled and mashed)
Onion - 1, chopped fine
Green chillies - 3 or 4, slit into half vertically
Ginger - a small piece, chopped fine
Turmeric powder - 1/2 tsp
Oil - 2 tbsp. (* See note)
Mustard seeds - 1/2 tsp
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - a few
Salt - to taste
Juice of half a lemon
Heat oil in a pan. Add chana dal, urad dal and mustard seeds. When the seeds pop, add the slit green chillies, ginger and curry leaves. Saute a bit and then add the chopped onion. Saute on a low flame until the onions turn translucent. Add turmeric powder and the mashed potatoes. Mix well and stir in a cup of water and salt as per your taste. Let it boil for a few minutes until the masala thickens. Switch off the heat and mix in the lemon juice.
Serve hot with puris.
Note : * I am partial to coconut oil and think that it imparts a characteristic flavor to this masala. However, any oil will serve the purpose.
This is my entry to the second week of Blogging Marathon #72, under the theme Vegetarian dinners.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
What you need:
Potato - 3 or 4, medium sized (boiled, peeled and mashed)
Onion - 1, chopped fine
Green chillies - 3 or 4, slit into half vertically
Ginger - a small piece, chopped fine
Turmeric powder - 1/2 tsp
Oil - 2 tbsp. (* See note)
Mustard seeds - 1/2 tsp
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - a few
Salt - to taste
Juice of half a lemon
Heat oil in a pan. Add chana dal, urad dal and mustard seeds. When the seeds pop, add the slit green chillies, ginger and curry leaves. Saute a bit and then add the chopped onion. Saute on a low flame until the onions turn translucent. Add turmeric powder and the mashed potatoes. Mix well and stir in a cup of water and salt as per your taste. Let it boil for a few minutes until the masala thickens. Switch off the heat and mix in the lemon juice.
Note : * I am partial to coconut oil and think that it imparts a characteristic flavor to this masala. However, any oil will serve the purpose.
This is my entry to the second week of Blogging Marathon #72, under the theme Vegetarian dinners.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
14 comments:
It has been ages since I thought of this menu..you are tempting me, looks real good.
My fav food anytime!!
I make puri atleast once every month so that we don't miss out the delicious deep fried food. Your platter makes me crave for some puris..
Nothing will go wrong with this item!..all time favorite yaar..
I haven't made aloo poori in a long time. That is a delicious meal.
All time favourite. Looks delicious
Those puffy pooris and aloo masal makes me hungry, inviting platter.
Simple and homey. My kids love this the best!
perfect on a cold winter evening, for sure!
I love poori aloo and can have everyday. Yummy
I am just tempted to have some poori masala right now. One of my favorite food to eat :)
Love love poori and aloo curry -- such a comforting and delicious meal.
I simply LOVE this combination!! You made it so well!!
Love puffed bread or you can say poori.. with aloo ki sabzi
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