How to Make Urulaikilangu Pattani Masala in 20 Minutes (Easy Potato Masala for Poori)
About This Recipe
Looking for a soft, comforting potato masala for poori that you can make in just 20 minutes? This simple South Indian potato curry is one of my most regular recipes at home — easy, filling, and loved by everyone. In Tamil, we call it urulaikilangu pattani masala.
The best part? It requires no store-bought masala powders, just basic ingredients you already have in your kitchen. It is one of the most popular easy side dishes for poori in South Indian homes, and you will find it in almost every hotel and food centre menu in Tamil Nadu.
For this version, I added fresh green peas along with the potatoes — which is optional, but I personally love this combination. Since it is fresh peas season in India, they add both taste and nutrition to this simple dish.
What makes this recipe special is how easy and practical it is — a quick, budget-friendly potato peas masala that anyone can make. Even beginners, bachelors, or first-time cooks can prepare this without any difficulty. Plus, it’s naturally vegan, light on the stomach, and surprisingly filling.
This one recipe works for multiple meals. Serve it as a potato peas masala for poori in the morning, and if you have leftovers, use it as a filling for masala dosa at dinner. It also pairs perfectly with chapathi. One simple recipe, many delicious uses.
If you enjoy traditional South Indian breakfasts, you can also pair this with my sakkarai pongal for a complete meal.
If you’re making this potato masala for poori, here are some other recipes that pair perfectly or can be served as alternatives:
- Soft chapathi recipe for a simple everyday meal
- Healthy jowar dosa recipe for a light breakfast option
- Classic idli recipe for a traditional South Indian combo
Ingredients for Potato Masala for Poori
Made with basic pantry ingredients, this potato masala is simple, budget-friendly, and perfect for everyday cooking.
Tempering & Flavor
- 1/2 teaspoon mustard seeds
- 1/2 tablespoon channa dal
- 1/4 teaspoon cumin seeds
- A few curry leaves
- 1/4 teaspoon turmeric powder
- Salt as needed
For Cooking
- 2–3 medium potatoes (boiled and roughly mashed) (aprox 250gms)
- 1/2 cup fresh green peas (or frozen peas) (100gms)
- 1 medium onion (finely chopped)
- 2 green chillies (slit or chopped)
- 1 teaspoon grated ginger
- 1/2 cup water (adjust as needed)
- Fresh coriander leaves (for garnish)
How to Make Quick Potato Masala (Step-by-Step)
Follow these simple steps to make a soft and flavorful urulaikilangu pattani masala at home:
Step 1: Prepare the Potatoes
Start by pressure cooking 3–4 medium-sized potatoes until they are soft. Once they cool down, peel the skin and mash them roughly with your hands—don’t make it a smooth paste, a few chunks here and there give the best texture. If you’re using fresh green peas, give them a quick rinse and keep them ready.
Step 2: Make the Tempering (Tadka)
Heat oil in a pan and add mustard seeds, allowing them to splutter. Then add channa dal and cumin seeds and sauté for a few seconds until aromatic.
Next, add grated ginger, curry leaves, chopped onions, and green chillies. Saute everything until the onions turn soft and until they are translucent (pinkish-clear).
Step 3: Cook the Green Peas
Once the onions are sauteed well, add fresh green peas to the pan and mix everything together. Pour in a little water and cook on medium flame with the lid closed for a 3 minutes on a medium flame , until the peas become soft and partially cooked.
Step 4: Add Potatoes and Turmeric
Once the peas are partially cooked, add the mashed potatoes to the pan along with turmeric powder and salt. Mix everything well so the potatoes and peas combine evenly with the spices. Pour in the required amount of water and cook on medium flame with the lid closed for a few minutes until the raw smell disappears and the masala thickens slightly. This step gives the urulaikilangu pattani masala its soft texture and rich flavor, making it a perfect potato masala for poori.
Step 5: Finish and Garnish
Once the masala is cooked well and reaches a soft, slightly thick consistency, turn off the flame. Finally, add freshly chopped coriander leaves and mix gently. Serve hot as a comforting potato masala for poori, or use it as a filling for dosa or a side dish for chapathi.
Looking for more side dishes? Try these:
- Flavorful tiffin sambar recipe for idli and dosa
- Quick onion chutney recipe for spicy taste
- Easy side dish Soya Kheema pattani Masala for dosa and chapathi
For detailed measurements and exact ingredient quantities for this healthy Potato Masala recipe, check the recipe card below.
Potato Masala for Poori (Urulaikilangu Pattani Masala Recipe)
Ingredients
Method
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add channa dal and cumin seeds. Sauté for a few seconds.
- Add grated ginger, curry leaves, chopped onion, and green chillies. Sauté until onions turn light brown.
- Add fresh green peas and water. Cover and cook for 5 minutes until 50% peas are cooked.
- Add mashed potatoes, turmeric powder, and salt. Mix well.
- Add required water and cook covered for 5 minutes until soft and well combined.
- Garnish with fresh coriander leaves and serve hot.
Notes
- In this recipe, we want the onions to be soft and sweet. Saute them only until they are translucent (pinkish-clear). If they turn brown, the masala will lose its bright yellow color.
- Always add your Chana Dal and Urad Dal to the oil when it’s hot but not smoking. You want them to turn golden brown so they stay crunchy even after the water is added.
- Adjust water for desired consistency (thick for dosa, slightly loose for poori)
Tips & Variations
- To get that extra-smooth texture like restaurants, mix 1 teaspoon of gram flour (besan) with 2 tablespoons of water and stir it into the masala while it simmers.
- If you like a bit of tang, you can squeeze half a lemon over the masala once you turn off the heat. It gives the flavor of the potatoes beautifully.
Frequently Asked Questions (Potato Masala for Poori)
Can I make this potato masala without peas?
Yes, you can make a simple potato masala without peas. This poori masala tastes great even without green peas.
Can I use this masala for dosa?
Yes, this potato masala works perfectly as a filling for masala dosa. Just mash it slightly and keep it thick.
Can I use frozen peas instead of fresh peas?
Yes, frozen peas can be used instead of fresh peas and they cook faster, making the recipe even quicker.
Why does my potato masala turn dry?
If your masala becomes dry, add a little water and cook it covered for a few minutes to get a soft and smooth consistency.
How do I make the gravy thicker?
To thicken potato masala, mash a few potato pieces while cooking or add a small amount of besan slurry.
Is this recipe vegan and gluten-free?
Yes, this recipe is naturally vegan. To keep it gluten-free, simply ensure your hing (asafoetida) is a gluten-free variety, as some commercial brands mix it with wheat flour.
What else can I pair with this Urulaikilangu Masala?
While it’s the classic partner for Poori, it tastes amazing with soft Chapatis, Layered Parottas, or even stuffed inside a Crispy Masala Dosa.
This potato masala for poori is a simple and comforting South Indian dish that you can make anytime with basic ingredients. It’s soft, flavorful, and perfect for breakfast or a quick meal.
You can serve it with poori, dosa, or even chapathi — it works well in many ways and always tastes satisfying.
If you try this recipe, drop a comment below and let me know how it turned out! 😊
