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urulaikilangu pattani masala potato masala for poori soft south indian potato peas curry

Potato Masala for Poori (Urulaikilangu Pattani Masala Recipe)

Soft, comforting potato masala for poori made in just 20 minutes using simple ingredients. This South Indian urulaikilangu pattani masala is beginner-friendly, budget-friendly, and perfect with poori, dosa, or chapathi.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 Servings
Course: Side Dish
Cuisine: south indian
Calories: 180
Ingredients Method Notes

Ingredients
  

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
  • 1/2 cup fresh green peas or frozen peas
  • 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

Method
 

  1. Heat oil in a pan and add mustard seeds. Let them splutter.
  2. Add channa dal and cumin seeds. Sauté for a few seconds.
  3. Add grated ginger, curry leaves, chopped onion, and green chillies. Sauté until onions turn light brown.
  4. Add fresh green peas and water. Cover and cook for 5 minutes until 50% peas are cooked.
  5. Add mashed potatoes, turmeric powder, and salt. Mix well.
  6. Add required water and cook covered for 5 minutes until soft and well combined.
  7. 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)