Friday 7 December 2012

Potato Peas Masala / Urilai Kizhangu Pattani Masala

This is a popular variety in our native place than the usual simple potato fry.  Try this!


Potato – 2 medium sized
Peas – ¼ to ½ cup (I have used frozen peas)
Onion – 1 (finely chopped)
Tomato – ½ (finely chopped)
Ginger garlic paste – 2 tsp
Red chili powder – 1 or 2 tsp (Adjust according to your spice level)
Turmeric powder – ¼ tsp

To Grind:Grated coconut – 1 tbsp
Fennel seeds – ½ tsp

For seasoning:

Cinnamon – 1 small piece
Cloves – 2
Curry leaves - few leaves


Pressure cook the Potatoes until it becomes soft.

Allow it to cool; then peel the skin and cut into small sized cubes.

Wash the frozen peas in water and keep aside.

(if you are using dried peas, soak overnight and pressure cook till it becomes soft )

Heat oil in a kadai; season it with cinnamon, cloves and curry leaves. After it splutters, add finely chopped onion and fry till colour changes.

Now add ginger garlic paste, turmeric powder, red chilli powder, chopped tomatoes with little salt.

Once tomatoes become soft, add ground paste and peas; give it a thorough mix.

Add little water and allow to cook till the raw smell goes and oil separates.

Add the cubed potatoes, mix till the masala coats well (Don’t over mix the potatoes, there is a chance of getting mashed up)

Cook on minimum flame for 10 – 15 minutes till it becomes dry and potatoes get roasted. Garnish with coriander leaves.

Serve hot. This is a best accompaniment for sambar rice, chapatti, etc. You can try this as stuffing for sandwich as well!

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