Restaurant Style Poori Masala / Bombay Sagu / Potato Sagu

Poori Curry

Ingredients (Serves 4 – 5)

1. Potato – 3 – 4 medium, boiled, peeled and roughly mashed

2. Oil – 1 tbsp

3. Mustard seeds – 1/2 tsp

Cumin seeds – 1 pinch

Dry red chilly – 1, broken

Urad dal – 1 tsp

Chana dal – 1 tsp

Curry leaves – A few

5. Onion – 1 small (About 3/4 cup), thinly sliced

Ginger – 1/2 tsp, finely chopped

Green chilies – 2 , chopped

6. Turmeric powder – 1/2 tsp

Hing – 1 pinch

7. Hot water – Around 1 cup

8. Besan / kadala mavu – 1 tbsp mixed with enough water

9. Fresh lemon juice 1/2 – 1 tsp

10. Cilantro, chopped – 2 – 3 tbsp, to garnish

11. Salt – To taste

Method

1. Heat oil in a kadai over medium heat. Splutter mustard seeds, cumin seeds and fry dried red chilies, urad dal, chana dal and curry leaves. Fry until urad dal turns golden. Add onion, pinch of salt, ginger, green chilies and curry leaves. Cook until onion turns translucent. Add turmeric powder and hing. Cook for a few seconds. Add 1 cup hot water and bring to a boil. 2. Meanwhile combine 1 tbsp besan with 3 – 4 tbsp water to make a lump free paste. Add this to the boiling water along with mashed potatoes and salt. Mix well and bring to  a boil. Cover and cook over low heat for 8 – 10 minutes until it turns thick. Switch off. Add chopped cilantro and little lemon juice. Mix well. Serve with poori / rava idli/ chapathi.

Poori Masala

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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