Whenever my mom makes dosas at home, the entire house will be filled with that aroma. The aroma increases the appetite and the masala she prepares as an accompaniment is the highlight. I have tried at many restaurants in Pune, but none of them can match to my mom’s masala. But if you are staying in Bangalore, you should visit Maiyya’s. So here I am sharing the traditional Aloo masala recipe and I am sure wherever you are the aromas will transport you to Tamil Nadu. Happy cooking…
Potatoes – 3 large
Onion – 1 large
Ginger – 1 Inch
Curry leaves – 10-12
Green chilli - 2
Black mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Asafoetida – 1 pinch
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Tomato puree – ¼ cup
Coriander leaves – 2-3 tbsp
Salt to taste
Oil – 2 tbsp
Water as required
|In a kadhai add oil, mustard and |
|Add chopped onion, ginger, green chillies and|
|Add turmeric powder, coriander powder|
|Add water, tomato puree and salt|
|Add mashed potato and cook until water|
|Finally add coriander leaves|
First boil the potatoes in a steamer or pressure cooker, till they are fully cooked. Peel and mash them and keep it aside. Heat oil in a pan or kadhai.
Add the mustard and cumin seeds and sauté till they splutter.
Now add the chopped onions, ginger, green chilies, curry leaves and saute for some 2 -3 minutes.
Now add the turmeric powder, coriander powder and asafoetida. Stir and add water, tomato puree and salt.
Let it simmer for 2-3 minutes and then add mashed potato.
Lastly add coriander leaves and mix well with the potatoes.
Note: If you want more acidity you can lemon juice. Also the thickness of the gravy can be adjusted by adding required water. For dosa there should be no gravy however for puri the masala should be little watery. So this can be adjusted accordingly.