Potato | urulai kizhangu 2 Oil 3 tsp Mustard seeds 1/4 tsp Garlic 1 pod Ginger 1 small piece Onion 1 Sesame seeds 1 tsp Saunf | sombu 1 tsp Sesame seeds 1 tsp Green chili 2 Asafoetida 2 pinches Besan | kadalai maavu 1 tblsp Red chili powder 1-2 tsp Turmeric powder 1/4 tsp Salt as needed Curry leaves few Coriander leaves few
Finely chop the onion, ginger ,green chili and garlic. In a pan add oil and add mustard seeds, ginger, garlic, green chili, curry leaves, saunf, sesame seeds. Boil the potatoes and take out the skin and keep it aside. Add the finely chopped onions to the pan and cook till golden brown.
mash the potatoes nicely with hands and add it to the bowl. Add potato, red chili powder, salt,turmeric powder and besan (kadalaimaavu). Mix well.
Add coriander leaves and mix well. Cook for 5 minutes and switch it off.
Potato masala is ready to serve. Wrap it up in lotus leaves(if you have) and serve with curd rice.
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