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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.
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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.
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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.
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Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.
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Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.
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Serve hot with rice and rasam or curd rice.
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- 4 medium sized potatoes, boiled, peeled and diced
- 3 tablespoon vegetable oil / sunflower oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ½ 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)
- ¾ teaspoon salt
- ¼ teaspoon asafoetida
- ½ teaspoon red chilli powder (Add more for a spicy potato masala)
- ½ teaspoon turmeric powder
- 2 tablespoon besan (kadala maavu)
- 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!
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