Madurai Kizhangu Potlam
Also known as Potato Poriyal, Madurai Urulai Potlam · Veg · Curries & Gravies, Kuzhambu, Sambar & Rasam
Curries & GraviesKuzhambu, Sambar & RasamDry sidesVeganDairy-free
You’ll need: Pressure Cooker
Cook along
5 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Madurai kizhangu potlam is a mashed potato masala cooked in sesame oil with shallots, ginger and garlic. Medium-spicy, serves 3, 25 minutes, with video.
Low calorie
Ingredients
18 itemsRoasted Gram Flour1.5 tbsp
Dry Red Chilli2
Ginger, Finely Chopped1 inch
Potato, Boiled3
Fennel Seeds1.5 tsp
Green Chilli, Diced2
Poppy Seeds1 tsp
Coriander Leaves, Finely Chopped1 tbsp
Sesame Oil3 tbsp
Coriander Seeds, Crushed1 tsp
Small Onion (Shallots), Finely Chopped80 grams
Asafoetida1 tsp
Salt1.5 tsp
Turmeric Powder½ tsp
Red Chilli Powder¾ tsp
Water½ cup
Curry leaves2 sprigs
Garlic, Finely Chopped1 tbsp
Contains: wheat, sesame.
Nutrition
One serving, and the whole batch of 3. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 3 |
|---|---|---|
| Energy | 282kcal | 846kcal |
| Protein | 4.7g | 14g |
| Carbohydrate | 29g | 88g |
| Fat | 17g | 51g |
| Fibre | 5.8g | 17g |
| Sugar | 3.5g | 11g |
Cookd masalas for potato
Method
- 1
Mash the boiled potatoes until all the big lumps are broken down.
Potato
- 2
In a kadhai, pour sesame oil and add all the whole spices and cook on a medium flame until it becomes light golden brown and aromatic. (Around 15 seconds)
Fennel SeedsSesame OilCoriander Seeds
- 3
Add the chopped shallots, ginger, garlic, green chilli and dried red chilli. Cook until the shallots turn very light golden brown.
Dry Red ChilliGingerGreen ChilliPoppy SeedsSmall Onion (Shallots)AsafoetidaCurry leavesGarlic
- 4
Add the mashed potatoes, powdered spices and salt and mix thoroughly.
SaltTurmeric PowderRed Chilli Powder
- 5
Add the gram flour and cook on a low medium flame for about a minute until all the raw flavour disappears. Pour water and cook until the mixture until it thickens again (about 30 seconds). Garnish it with coriander leaves and serve hot with curd rice.
Roasted Gram FlourCoriander LeavesWater
Before you start
- How long does Madurai Kizhangu Potlam take?
- 25 minutes from start to finish. That is 10 minutes of preparation and 15 minutes of cooking.
- How many people does Madurai Kizhangu Potlam serve?
- 3. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Madurai Kizhangu Potlam vegetarian?
- Yes. No meat, no fish and no egg.
- Is Madurai Kizhangu Potlam spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Madurai Kizhangu Potlam?
- 3 Potato, 80 grams Small Onion (Shallots), 1.5 tbsp Roasted Gram Flour, 1 tbsp Garlic, 2 Dry Red Chilli, 2 Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Madurai Kizhangu Potlam?
- Yes, this one is cooked under pressure.
- How many calories are in Madurai Kizhangu Potlam?
- About 282 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
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