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Kizhangu Pottalam (Spicy Potato Masala Parcel is a very popular dish in Madurai Nei Mittai kadai (a very small shop near Madurai Busstop). Its a spicy Potato masala packaged inside a lotus leaf (Thamari Ilai). Its so famous among the local Madurai people. People usually bring lunch from home and get this Potato parcel from this famous Nei Mittai Shop and guess what, actually we tend to eat more and more with this small Potato Parcel. This spicy Potato Masal is so tempting and especially with curd rice we would love it so so much. Most of us have the practice of adding besan only for stir-fry potatoes, but here in this masala, the potatoes and mashed up nicely and then mixed with other spices along with besan. This enhances the flavor of the masala. This spicy Potato Masala is a perfect side dish for any variety rices like tomato rice, lemon rice etc…
Tips for making Madurai Kizhangu Pottalam
- Sesame oil adds more flavor than coconut oil or any other cooking oil.
- Frying chopped shallots/onions till they are golden brown adds a nice crunchy flavor to the masala. Also while frying onions till golden brown keep the flame low.
- Besan also enhances the flavor and gives a nice nutty flavor to the masala.
- If you like, you can add a teaspoon of lemon juice after switching off the flame for a nice tangy flavor.
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Recipe Card for Kizhangu Pottalam:
Madurai Kizhangu Pottalam | Spicy Potato Masala Parcels
Kizhangu Pottalam, a mouth-watering accompaniment made with mashed potatoes and spices. The masala we make is the uniqueness of this Kizhangu pottalam. The prepared mashed potato are then parceled in banana leaf. A perfect side for Curd rice or anyother South indian Kuzhambu/Rasam!
Servings 4 people
Calories 138kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 3 nos Potato Big, boiled, Peeled and Mashed
- 1 Cup Onion Finely Chopped
- 2 Green Chili Finely Chopped
- 1 tsp Ginger Finely Chopped
- 1 tsp Garlic Finely Chopped
- Few Curry Leaves
- 1 tsp Red Chili Powder
- 1 tsp Salt
- ¼ tsp Turmeric Powder
- 2 tbsp Gram Flour (Besan / Chickpea Flour)
- 1 tbsp Coriander Leaves For Garnishing
For Tempering
- 2 tbsp Sesame Oil
- 1 tsp Fennel Seeds
Instructions
- Heat oil in a pan. Add fennel seeds and allow it to sputter. Then, add green chili, garlic, ginger and curry leaves and fry in oil
- Then add the chopped shallots along with turmeric powder, red chili powder and salt and sauté the shallots till they are nicely golden brown
- When the onions are nicely sautéed, add gram flour along with boiled and mashed potatoes and mix everything well. Adjust salt if necessary
- When the masala is combined well with potatoes, garnish with coriander leaves
- Mouth-Watering Madurai special Kizhangu Pottalam ready! Pack it up on a lotus leaf and enjoy this delicious and scrumptious Spicy Potato Masala
Video
Nutrition
Serving: 0.5Cup | Calories: 138kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g
Instructions with step by step Pictures:
- Heat oil in a pan. Add fennel seeds and allow it to sputter. Then, add green chili, garlic, ginger and curry leaves and fry in oil
- Then add the chopped shallots along with turmeric powder, red chili powder and salt and sauté the shallots till they are nicely golden brown
- When the onions are nicely sautéed, add gram flour and give a good mix.
- Now, add boiled and mashed potatoes and mix everything well. Adjust salt if necessary
- When the masala is combined well with potatoes, garnish with coriander leaves
- Mouth-Watering Madurai special Kizhangu Pottalam ready! Pack it up on a lotus leaf and enjoy this delicious and scrumptious Spicy Potato Masala
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