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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.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 407kcal

Equipment

  • Kadai
  • Pressure cooker

Ingredients

  • 3 large Potatoes

For Tempering

  • ¼ cup Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Urad dal
  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 2 no Dry Red Chilli broken into small pieces
  • 2 sprig Curry leaves

For Potato Masal

  • 6 cloves Garlic chopped finely
  • 1 tbsp Ginger chopped finely
  • 1 large Onion chopped finely
  • 1 tsp Turmeric Powder
  • 2 tbsp Kashmiri Chilli Powder
  • 1 tsp Garam Masala Powder
  • 3 tbsp Gram Flour
  • Salt to taste
  • 3 tbsp 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

Serving: 1servings | Calories: 407kcal | Carbohydrates: 61g | Protein: 9g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 90mg | Potassium: 1410mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 80mg | Calcium: 85mg | Iron: 4mg
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