Madurai Urulai Pottalam Recipe
Madurai Urulai Pottalam Recipe also known as masala pottalam, potato masal, urulai pottalam is a popular recipe from Madurai. If you are from Madurai, a district in South India, you must have tried this most popular dish made with potatoes, gram flour and spices. The spicy potato dish is wrapped in lotus leaf and served in small parcels to enjoy with rice or curd rice. Learn how to make madurai urulai pottalam easily at home with step by step pictures.
Equipment
Kadai
Pressure cooker
Ingredients
- 3 large Potatoes
For Tempering
- ¼ cup Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad dal
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 2 no Dry Red Chilli broken into small pieces
- 2 sprig Curry leaves
For Potato Masal
- 6 cloves Garlic chopped finely
- 1 tablespoon Ginger chopped finely
- 1 large Onion chopped finely
- 1 teaspoon Turmeric Powder
- 2 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Garam Masala Powder
- 3 tablespoon Gram Flour
- Salt to taste
- 3 tablespoon Coriander leaves finely chopped
Instructions
- 1)Take washed whole potatoes in a pressure cooker and cover with water. pressure cook for 4 to 5 whistle. Once the potatoes is cooked, strain it and allow it to cool completely. Once cooled, peel the potato skin and mash it roughly into big chunks because once we mix into the onions it will be mashed more.
- Heat oil in a kadai, add in mustard, urad dal, cumin seeds, fennel seeds, dry chilli, curry leaves and let it sizzle. Add in garlic & ginger and saute for a minute. Add in onions and saute for 5 mins.
- Add in potatoes and mix well. Use your spatula to break the potatoes into small pieces. Season with salt and chilli powder and combine. Add in gram flour and mix well. Roast this for 5 to 8 mins.
- Finally add in garam masala powder, coriander leaves and combine. Serve hot.
Notes
- You can add finely chopped small onions (sambar onions|shallots) instead of large onions.
- Instead of adding gram flour over the potatoes, you can add it into the onions and saute for 3 to 4 minutes till raw smell leaves.
- A splash or two of water is added once the gram flour is mixed in to help thicken the dish. It makes the dish thick like a thick masala.
- Use good amount of oil which is essential in this dish.
- Serve this masala pottalam in banana leaf or lotus leaf for more flavour.
Nutrition
Nutrition Facts
Madurai Urulai Pottalam Recipe
Serving Size
1 servings
Amount per Serving
Calories
407
% Daily Value*
Fat
16
g
25
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Sodium
90
mg
4
%
Potassium
1410
mg
40
%
Carbohydrates
61
g
20
%
Fiber
10
g
42
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
1265
IU
25
%
Vitamin C
80
mg
97
%
Calcium
85
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.