Poori Kelangu is a term that evokes fond memories! I never knew this term almost until a few years back and when I heard this being referred it almost reflected the attachment this dish has for many. It was in the hills of Kodaikanal that I heard the potato masala served with Pooris, being referred to as Kelangu. The roadside shops excelled in serving hot pooris with yummy kelangu. The chill mornings did nothing but added more joy being treated with this combo for a breakfast.
Pooris on Sundays has always been the way at home for many years. I guess almost ever! Only for a while, it got alternated with Appam. But we are back on track. At parents place, its always Potato Masala or Channa Masala or Pessarappu Kura. I have continued the tradition after marriage. Though I don’t really like potato much, this simple dish is something that’s much cherished.
The first in the series for simple quick dishes for Bachelors is Potato Masala. Of course, this is well known to all. Still, I have tasted so many different varieties. It was to my utter disbelief I found recently that I had blogged on this simple dish. I make this in different ways and I believe all of them are simple, yet this variety gets done in 10 -15 mins of time. This is almost the same way its done for Masala dosa, yet slightly different when its accompanying Pooris.
Another thing that I am very particular is, the amount of Onions added. I like more of Onions in the potato, that it could well be called an Onion dish. Plus I like it as juliennes. It gives a distinct taste to the dish when you munch on the onion chunks while you sap up the hot pooris in it. This version is not very spicy, so makes it a great Kids dish too!
Preparation Time : 10 mins
Cooking Time : 10 mins
- 250 gm – Potato
- 250 gm – Onions
- 4 long – Green Chillies (chopped in middle)
- 5 – whole Cashew Nuts
- 5 to 8 leaves of Curry Leaves
- 1/4 tsp – Mustard Seeds
- Salt to taste
- 2 tsp – Cooking Oil
- A pinch of Turmeric Powder
- 1/2 cup – Water
Method to prepare:
- Wash and cut the potatoes to half. When you are pressure cooking Potatoes, its always best if you chop them in middle and cook. This way it gets cooked fast. Once it is done, peel the skin and roughly mash them. You will have small to big chunks of pieces.
- Chop onions as juliennes. Heat a pan with oil. Add mustard seeds, curry leaves, then add cashew nuts. Saute well. Add onions and fry for 2 mins in high flame.
- The Onions should not turn brown. When it starts turning pink, add the salt and turmeric. Mix well.
- Then add the potatoes and combine all together. Simmer for 2 mins. Then add the water and bring to boil.
- It should not be too thick or be running. Since you mash a few potato pieces to almost paste, it will give thickness to the gravy.
Serve with deep-fried delights, there are no words to describe this yummy combination. Puffed Pooris served with this yummy potato masala, sure makes you giddy with delight!