பூரி கிழங்கு (Poori Kilangu – Potato Kuruma)

Poori kilangu is an easy 30 minutes recipe. We can easily prepare hotel style poori kilangu for poori. This recipe will match for chappathi too. We need very few ingredients to make this recipe. Kids always love this recipe.

Ingredients

Potato – 7 medium size
Onion – 1 medium size
Green chilli – 4 – 5
Ginger – 1 tbsp
Oil – 2 tbsp
Mustard seeds & urad dal – 1/2 tsp
Curry leaves – 1 spring
Turmeric powder – 1/4 tsp
Channa dal – 2 tsp
Salt as needed

Pre-preparations

Slice the potato with skin and boil it with salt until well cooked.
Remove the skin and smash the potato.
Slice the onion into lengthwise.
Split the green chilli into lengthwise.
Peal the skin of the ginger and chop into small pieces.

Directions

Take a pan and pour oil then add mustard seeds & urad dal.
After the seeds cracked add curry leaves.
Add Channa dal and roast it until golden brown.
Then add the sliced onion, green chilli, chopped ginger.
Fry them until the onion turned into golden brown.
Now add salt and turmeric then mix well.
Finally add the mashed potatoes and mix well.
Pour some water (based on how much gravy consistency you want).
Cover the pan with lid and cook for 2 minutes.
Switch off the stove.
Poori kilangu ready, serve this with poori.

Notes

If you feel the potato kuruma is more watery, take 1 tbsp of Garam flour (Kadala maavu) and 1 tbsp water in a small mixing bowl and mix well. Then add this to the kuruma; it will thickens your kuruma.

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