Madurai Urulai Pottalam Recipe

• 3 large Potatoes

For Tempering

• ¼ cup Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad dal
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 2 no Dry Red Chilli (broken into small pieces)
• 2 sprig Curry leaves

For Potato Masal

• 6 cloves Garlic (chopped finely)
• 1 tbsp Ginger (chopped finely)
• 1 large Onion (chopped finely )
• 1 tsp Turmeric Powder
• 2 tbsp Kashmiri Chilli Powder
• 1 tsp Garam Masala Powder
• 3 tbsp Gram Flour
• Salt to taste
• 3 tbsp Coriander leaves (finely chopped)

1. 1

   1)Take washed whole potatoes in a pressure cooker and cover with water. pressure cook for 4 to 5 whistle. Once the potatoes is cooked, strain it and allow it to cool completely. Once cooled, peel the potato skin and mash it roughly into big chunks because once we mix into the onions it will be mashed more.

2. 2

   Heat oil in a kadai, add in mustard, urad dal, cumin seeds, fennel seeds, dry chilli, curry leaves and let it sizzle. Add in garlic & ginger and saute for a minute. Add in onions and saute for 5 mins.

3. 3

   Add in potatoes and mix well. Use your spatula to break the potatoes into small pieces. Season with salt and chilli powder and combine. Add in gram flour and mix well. Roast this for 5 to 8 mins.

4. 4

   Finally add in garam masala powder, coriander leaves and combine. Serve hot.