Poori Kizhangu
When Anita, one of my favourite people among the food bloggers called out to us to make pooris, I could not bear to refuse. And let me confess, this is the first time I’ve ever made them. They puffed up beautifully and were a great colour, but I did not want to handle the camera with oily hands, hen
For garnish
  1. Dice half the potatoes and roughly mash the other half. Keep aside.
  2. Heat the oil in a heavy bottomed wok. Splutter the mustard seeds and curry leaves. Put in the lentils (udad and chana dal) and fry till golden. Add a pinch of asafoetida powder, slivered ginger and green chillies – saute for 30 seconds.
  3. Next, put in the sliced onions, a pinch of salt and saute the onions of medium flame till they are soft. Add the mashed and diced potatoes, 1/2 tsp turmeric powder and blend well with spices for about a minute.
  4. Mix the gram flour in 1 1/2 cups water with 1 tsp with a fork/whisk so that there are no lumps.
  5. Pour in this mixture over the potatoes and let it come to a simmer. The gram flour will thicken the gravy in about 5 minutes. Check for salt and add the sambar powder and lime juice at this stage.
  6. Garnish with fresh coriander leaves.
Recipe Notes


The gravy should not be runny. If it is, then mix a tbsp or so of gram flour in 3 tbsp water, add it to the gravy and simmer for 3-4 minutes, till thick.

You can increase or decrease the spice level by adding more or less green chillies, as per your tolerance. The kizhangu will taste as good even without the sambar powder- it just adds some depth to the flavour.

This can be served with plain rotis too, but is a perfect accompaniment with pooris. Serve with your favourite pickle.

Other potato posts on Saffron Trail

Simply Delicious Potato Wedges

Potato in Tambram Cuisine

Potato Rosemary Focaccia Pugliese