Long back when my cousins used to tell Poori kizhangu I used to think poori accompanied with some exotic side dish or poori made with some kizhangu. Later I came to know poori kizhangu is nothing but Poori+Potato masala. Here in Bangalore whenever you order Poori they give saagu as side dish and not the potato masala, my mom used to order poori and she would ask the server please give potato masala instead of saagu(side dish served with poori in bangalore).
After my marriage my husband along with his family used to pronounce it as "masal" instead of "masala" even that was very surprising to me as the time passed even I started to pronounce it as "Uralai kizhangu masal"
Its a very easy recipe to make and whenever you have unexpected guests you can make it in a jiffy.
I know this is not a unique recipe and I bet almost all of Tamilnadu is aware of this, but still posting this. 2 Big potatoes and 3-5 Tbsp of Besan/Kalla maavu will be sufficient to make potato masal
for 10-15 chapathi.
Here is the recipe
Potatoes 2 Big boiled and mashed
Onion 2 medium sized cut in to thin stripes
Carrot 1 medium sized cut in to thin stripes(Optional)
Green Chilli 3-4 Cut length wise
Curry leaves few
Chickpea flour/besan/kalla maavu 3-5 Tbsp
Salt as Required
Mustard seeds 1Tsp
Black gram 1Tbsp
Bengal gram 1Tbsp
1.Heat Oil in a Kadai, add mustard seeds and let it splutter.
2.Now add black gram,bengal gram and saute till gets golden brown in colour.
3.Add Curry leaves, green chilli, Onion, and carrot, saute for 3-4 min
mean while make a thin liquid by mixing Chick pea flour, turmeric powder and water
4.Once the onion turns pink in colour pour the chick pea flour and water mixture by
continious stirring(To avoid lumps)
5.Once small bubbles appear on the edge of the kadai add the mashed potatoes and salt.
6.Mix everything nicely and boil for 2-3 min.
7.Add freshly chopped coriander leaves and turn off the flame.
8.Transfer it to a bowl and serve hot with chapathi/Poori.
*To get evenly mashed potato grate the potatoes.