Recipe for spicy Madurai Potato Masala, Kizhangu Pottlam with step by step pictures.
I first came across this dish in Rakesh Raghunathan’s Sutralam Suvaikalam show. He is one of my favorites. First time in the Madurai Nei mittai kadai episode and for the second time recently in the Nagapattinam halwa kadai episode. The small little packets of spicy potatoes packed in Mandharai leaves are sold during lunch. Its also interesting that sweet shops sell these spicy potatoes. Its said that working people just pack a box of rice from home and buy a pack of these potatoes and have it with rice for lunch. Here is my take on the kizhangu pottlam’s.
Cook Potatoes
Wash and clean the potatoes and set aside. Cut the potatoes into two and steam the potatoes with 3 cups of water in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes into big chunks. Set aside.
For the Masala
Heat oil in a pan (be generous with the oil), add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Fennel seeds adds a nice flavor to this dish. Add in the roughly chopped garlic, curry leaves, mint leaves, coriander leaves and chopped green chillies. Fry for a minute.
Add in the onions. You may use Indian shallots (chinna vengayam) for an added taste. Add in the salt, asafoetida, red chilli powder and turmeric powder. Saute till the onions are nice and brown.
Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.
Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.
Serve hot with rice and rasam or curd rice.
Madurai Potato Masala, Kizhangu Pottlam Recipe
Recipe for spicy Madurai Potato Masala, Kizhangu Pottlam with step by step pictures.
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
- 4 medium sized potatoes, boiled, peeled and diced
- 3 tablespoon vegetable oil / sunflower oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 4 cloves garlic, chopped
- 1 sprig curry leaves, chopped
- 2 sprig mint leaves, chopped
- 2 sprig coriander leaves, chopped
- 2 green chillies, chopped
- 2 onions, chopped (1/2 cup)
- 3/4 teaspoon salt
- 1/4 teaspoon asafoetida
- 1/2 teaspoon red chilli powder (Add more for a spicy potato masala)
- 1/2 teaspoon turmeric powder
- 2 tablespoon besan (kadala maavu)
Instructions
- Heat oil in a pan (be generous with the oil), add in the mustard seeds, cumin seeds and fennel seeds. Add in the roughly chopped garlic, curry leaves, mint leaves, coriander leaves and chopped green chillies. Fry for a minute.
- Add in the onions. Add in the salt, asafoetida, red chilli powder and turmeric powder. Saute till the onions are nice and brown.
- Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.
- Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.
- Serve hot!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Thanks for posting this simple but wonderful recipe, tried it today and it turned out delicious
Thank you!
Can you supply to my home
There used to be a cook who was mute working in ‘Original Nei Mittai Kadai’. He was also a part time cook in our hotel in Madurai. He used to make this for our hotel. I was searching where to get this recipe. I was only aware that this recipe had exactly 16 ingredients and now I got it from here. Thanks a lot madam
Thank you!
It’s a typical madurai spl recipe for sure.
this recipe tells that a lot can happen with the patato
Hi kannamma,
I used to see this program sutralam suvaikalam and now my whole family is watching it.Thanks for doing the recipe that I have watched many times…Please do the remaining recipes that cums in the episode….waiting for it….