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| Madurai Urulai Pottalam |
Tempering
Sesame oil - 6 tsp
(add more if needed)
Fennel seeds and Mustard seeds - each 1 tsp
Other ingredients
Boiled peeled and mashed potato - 2 medium size
Curry leaves few
Chopped onion - 1 small size
( usually small onions are used in this recipe)
Chopped ginger - 1 tsp
Chopped garlic - 5
Chopped green chilies - 2
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Besan - 1 tsp (heaped)
Chopped coriander leaves for garnish/
Method
Heat oil in a pan and temper it with above ingredients.
Add the onion, garlic, ginger, green chilies and few curry leaves fry till light brown.
Reduce the flame and add the dry masala powders , besan and salt mix till raw small has disappeared.
Pour some water and cook till mixture is semi thick. now add the mashed potato.
In low flame mix till oil separates and switch off the stove. Garnish with coriander leaves.
Place this potato mixture on a banana leaf or lotus leaf wrap it well and tie with a rope. This is how they are served.
Enjoy as a side dish for curd rice!
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