Poori masala recipe

Poori masala recipe – without potato . Poori masala recipe to pair with poori, chapati, idli and dosa too.

Usually in South Indian restaurants when we order poori, we always get the delicious Potato masala. The similar masala will also be served inside masala dosa too. I love that poori masala very much. I have posted the potato masala for poori with video in Jeyashri’s kitchen. Apart from this I have posted North Indian style Aloo masala to pair with poori and chapati. Even this masala goes well with Jeera rice too.

Sometimes when we run out of potato or if we have some people around, who don’t eat potato, you can make this poori masala.

This masala tastes exactly like the the one with potato. We can add peas and carrot to this masala. Apart from poori, this pairs well with Dosa and idli too.

Check out

• Masala dosa
• Potato kurma
• Peas kurma
• Potato pottalam

Poori masala recipe

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5 from 1 vote

Poori masala recipe

Poori masala without potato

Course Dinner, Main Course

Cuisine Indian

Keyword Gluten free,

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Author Jeyashri suresh

Ingredients

• 2 thinly sliced onions
• ¼ cup frozen peas
• 2 tbsp chopped carrot
• 1 tbsp oil
• ½ tsp mustard seeds
• 1 tbsp chana dal
• 1 tbsp urad dal
• 2 green chilis
• 1 tsp chopped ginger
• ½ tsp turmeric powder
• Salt as needed
• ½ tsp Garam masala
• Few curry leaves
• 1 tbsp besan | kadalai maavu

Instructions

• In a pan add oil and add the mustard seeds, urad dal, and chana dal.
• Once the dal starts browning, add chopped green chili, curry leaves, and ginger
• Saute this for a minute.
• Add the sliced onions to the pan.
• Saute this for 2-3 minutes in a low flame.
• Add salt and turmeric powder and saute them.
• Once it becomes translucent, add the frozen peas and chopped carrots.
• Mix well and add 1.5 cups of water.
• Cover it and cook for 15 minutes.
• In a bowl add 1 tbsp of besan and add ¼ cup of water.
• Mix well without any lumps.
• Open the lid and add the besan mix to the pan.
• Mix well, let this boil in a medium flame.
• The gravy will start thickening now. Check for salt.
• We need a semi-thick gravy consistency.
• Add ½ tsp of Garam masala to this now. This step is optional.
• Mix well and switch off the flame.
• If you want you can add a dash of lemon juice.
• Serve this with Poori, chapati, or idli dosa as well.

Video

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Notes

1. Do not add besan more than the quantity mentioned. It will spoil the taste.

2. This poori masala goes well with Idli and Dosai too.

• In a pan add oil and add the mustard seeds, urad dal and chana dal.
• Once the dal starts browning, add chopped green chili, curry leaves and ginger
• Saute this for a minute.

• Add the sliced onions to the pan.
• Saute this for 2-3 minutes in a low flame.
• Add salt and turmeric powder and saute them.

• Once it becomes translucent, add the frozen peas and chopped carrots.
• Mix well and add 1.5 cups of water.
• Cover it and cook for 15 minutes.

• In a bowl add 1 tbsp of besan and add ¼  cup of water.
• Mix well without any lumps.

• Open the lid and add the besan mix to the pan.
• Mix well, let this boil in a medium flame.

• The gravy will start thickening now. Check for salt.
• We need a semi-thick gravy consistency.
• Add ½ tsp of Garam masala to this now. This step is optional.
• Mix well and switch off the flame.

• If you want you can add a dash of lemon juice.
• Serve this with Poori, chapati, or idli dosa as well.