In Tamil Nadu, a southern Indian state, we serve this iconic potato curry alongside fluffy Poori for breakfast or dinner. Lovingly called Poori Kizhangu in Tamil, this is an evergreen combination that cheers up anyone.
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Urulai Kizhangu Masala
is what you will get if you order Pooris in a typical south Indian, especially, Tamil restaurant. This is a heady combination of potatoes, ginger, green chilis and onions all cooked together to a slightly creamy gravy.
The beauty is that it has no spice powders. Some folks even make it without onions. Yes! That is an option and trust me, the ones without onion and garlic taste brilliant, too.
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Ingredients
We just need basic south Indian pantry staples for this recipe. And here they are-
- Peanut oil or any neutral flavored vegetable oil
- Mustard seeds, Urad dal and Chana dal
- Ginger, curry leaves and green chilis
- Plenty of onions- preferably red but yellow work well too.
- Some tomatoes for the tang
- Potatoes -obviously. Go for the ones that are starchy. I find russet ones great here!
- Water
- Salt
- and of course, cilantro
Variations
Across south India, you will come across different variations to this humble yet marvel of a potato curry. My version is something that you will find in many restaurants in Tamil Nadu. But the ones below are equally amazing.
- Many people add fennel seeds and garlic to this curry. Needless to say, both are flavor boosters.
- Adding peas, carrots and beans is a common practice. However, most restaurants use an equal quantity of potatoes and onions.
- I prefer adding a gram flour slurry to this to achieve the slightly thick consistency. But if your potatoes are floury in texture or you prefer a runny curry, give this a miss.
- Tomatoes are optional. I enjoy this version in particular because the tang from them beautifully balances the flavors here. You can skip them and serve the curry with a wedge of lemon alternatively.
How to make Poori Masal?
The usual method is to cook the potatoes first till they are done and then add them to a gravy base with onions, ginger etc. But …but..time is short today and I prefer making this in my Instant Pot.
You can also cook this in a regular pressure cooker over the stove top.
Or if you want to enjoy that slow cooking process, begin by boiling the potatoes till they are cooked.
Then proceed with the remaining steps and go on to add the potatoes towards the end just before you add the slurry.
Simmer on medium heat till the curry bubbles joyously, finish with cilantro and enjoy.
P.S. Adding cilantro is optional but highly recommended. Of course, add it only if you don’t feel it tastes like soap.
Recipe Notes
- This gravy is all about getting the consistency right. It should neither be too runny nor too thick. The chickpea flour slurry plays a big role in getting the consistency correctly.
- Onions and potatoes must be in equal proportions. The logic here is that the onions reduce in volume once they cook down.
- Any potato in India will work for this. In the US and Europe, look for russet varieties. I prefer the festkochend Kartoffeln in Germany. In Singapore, the russet variety ones are available easily and ideal.
- You can skip the tomatoes if you prefer. However, your gravy will need 1/2 cup more water in this case.
- If you do not have chickpea flour but still want to make this- don’t worry. I am not going to tell you to buy a bag of that only to use less than a tablespoon. Instead, reduce the water by 1/2 cup and you are good to go.
Serving suggestions
Enjoy this classic potato curry with Pooris, Dosai or even with Chapati. I serve leftovers with toasted bread. And it tastes even better the next day!
Directions
- Peel and chop the potatoes. Dunk them in water to prevent discoloration. Thinly slice the onions and chop and assemble the rest of the ingredients.
- Insert the inner pot into the Instant Pot. Set it on Saute Mode – normal for 12 mins.
- Add the oil and wait for the display to read HOT.
- When the display reads hot, add the mustard seeds along with Chana dal and Urad dal.
- Gently mix them into the oil by stirring a few times. This will help the mustard splutter.
- When the dals begin to brown, add the green chilis, chopped ginger and curry leaves. Saute for 30 secs, allowing the chilis to begin to blister.
- At this stage, add sliced onions along with salt and asafetida. Stir well to ensure that you separate the slices out and they cook evenly till pink and soft.
- Now, add chopped tomatoes and once they begin to soften up, add the chopped peeled potatoes along with turmeric. Stir to combine and scrape the bottom of the post to gently deglaze.
- Add water and stir to combine. Press CANCEL.
- Insert the inner pot into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
- Set the Instant Pot to Pressure Cook mode- high pressure on 10 minutes.
- Wait for the cooking cycle to complete. Once done, wait for the pressure to release naturally.
- When the pressure drops, press CANCEL, open the lid and mash the potatoes with a light hand using a potato masher. Make sure you leave some potato pieces whole for texture and mouth feel.
- Combine chickpea flour and water to make a smooth lump free slurry.
- Stir this into the curry. Set the Instant Pot on Saute mode – normal for 2 mins.
- Allow the curry to simmer. As the curry simmers, it will thicken. Finish with finely chopped cilantro.
- Serve hot alongside Pooris.
South Indian Potato Curry for Poori
Equipment
- 1 six quart Instant Pot
- 1 Potato masher
Ingredients
For tempering
- 1 tbsp peanut oil or any neutral oil
- 1 tsp mustard seeds
- 3/4 tsp white urad dal
- 1 tsp Chana dal
- 200 grams red onions thinly sliced
- 1.5 tsp salt or to taste
- 1/8 tsp Asafetida
- 100 grams tomatoes chopped roughly
- 200 grams potatoes peeled and chopped
- 400 ml water
- 3/4 tsp ground turmeric
for the slurry
- 2.5 tsp chickpea flour
- 2/3 cup water
For garnish
- 3 tbsp finely chopped cilantro
Instructions
- Peel and chop the potatoes. Dunk them in water to prevent discoloration. Thinly slice the onions and chop and assemble the rest of the ingredients.
- Insert the inner pot into the Instant Pot. Set it on Saute Mode - normal for 12 mins.
- Add the oil and wait for the display to read HOT.
- When the display reads hot, add the mustard seeds along with Chana dal and Urad dal.
- Gently mix them into the oil by stirring a few times. This will help the mustard splutter.
- When the dals begin to brown, add the green chilis, chopped ginger and curry leaves. Saute for 30 secs, allowing the chilis to begin to blister.
- At this stage, add sliced onions along with salt and asafetida. Stir well to ensure that you separate the slices out and they cook evenly till pink and soft.
- Now, add chopped tomatoes and once they begin to soften up, add the chopped peeled potatoes along with turmeric. Stir to combine and scrape the bottom of the post to gently deglaze.
- Add water and stir to combine. Press CANCEL.
- Insert the inner pot into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
- Set the Instant Pot to Pressure Cook mode- high pressure on 10 minutes.
- Wait for the cooking cycle to complete. Once done, wait for the pressure to release naturally.
- When the pressure drops, press CANCEL, open the lid and mash the potatoes with a light hand using a potato masher. Make sure you leave some potato pieces whole for texture and mouth feel.
- Combine chickpea flour and water to make a smooth lump free slurry.
- Stir this into the curry. Set the Instant Pot on Saute mode - normal for 2 mins.
- Allow the curry to simmer. As the curry simmers, it will thicken. Finish with finely chopped cilantro.
- Serve hot alongside Pooris.
Video
Notes
Onions and potatoes must be in equal proportions. The logic here is that the onions reduce in volume once they cook down.
Any potato in India will work for this. In the US and Europe, look for russet varieties. I prefer the festkochend Kartoffeln in Germany. In Singapore, the russet variety ones are available easily and ideal.
You can skip the tomatoes if you prefer. However, your gravy will need 1/2 cup more water in this case.
If you do not have chickpea flour but still want to make this- don't worry. I am not going to tell you to buy a bag of that only to use less than a tablespoon. Instead, reduce the water by 1/2 cup and you are good to go.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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