Madurai Potato Masala, Kizhangu Pottlam Recipe

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.

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.

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.

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 with rice and rasam or curd rice.

• 4 medium sized potatoes, boiled, peeled and diced
• 3 tablespoon vegetable oil / sunflower oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/2 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 )
• 3/4 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 teaspoon red chilli powder (Add more for a spicy potato masala)
• 1/2 teaspoon turmeric powder
• 2 tablespoon besan (kadala maavu)

1. 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.
2. Add in the onions. Add in the salt, asafoetida, red chilli powder and turmeric powder. Saute till the onions are nice and brown.
3. Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.
4. Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.
5. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• 4 medium sized potatoes, boiled, peeled and diced
• 3 tablespoon vegetable oil / sunflower oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/2 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 )
• 3/4 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 teaspoon red chilli powder (Add more for a spicy potato masala)
• 1/2 teaspoon turmeric powder
• 2 tablespoon besan (kadala maavu)

1. 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.
2. Add in the onions. Add in the salt, asafoetida, red chilli powder and turmeric powder. Saute till the onions are nice and brown.
3. Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.
4. Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.
5. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/madurai-potato-masala-kizhangu-pottlam-recipe/

Vendhaya Kuzhambu Recipe – Recipe for spicy Tamilnadu style vendhaya kuzhambu made with roasted fenugreek seeds and masala. Recipe for vendhaya kuzhambu with step by step pictures.

Vendhayam is nothing but fenugreek seeds. It has a special place in the tamil kitchen and is added to most of the tamarind based curries. It imparts a slight bitter flavour. In this vendhayam curry, the fenugreek is roasted and ground and then added to the curry. Fenugreek aids in digestion and is beneficial for people with diabetes.

Here is how to do Vendhaya Kuzhambu Recipe Roast the Vendhayam / fenugreek seeds Roast the fenugreek seeds on a heavy pan on a low flame until the seeds are golden and the aroma wafts the kitchen. Do not use too much fenugreek seeds as the curry will turn very bitter. I have used a teaspoon of fenugreek seeds as we like this vendhaya curry a little on the slightly bitter side. If you are trying this recipe for the first time, use only half a teaspoon of fenugreek seeds . Once the seeds are roasted, set aside on a plate to cool.

Temper the curry Heat sesame oil (gingely oil) in a pan. Gingely oil is traditionally used in Tamil cuisine for tamarind based curries. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.

Let the curry leaves crisp up.

Add in the finely chopped small onions (Indian shallot). Shallots add a nice flavour to the curry. Saute the onion for five minutes.

Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.

Add in the sambar powder, salt and a little piece of jaggery.

Simmer the curry Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.

Ground paste for the curry Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.

Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time after adding the paste.

Serve the curry hot with rice.

• 1/2 teaspoon fenugreek seeds
• 2 teaspoon gingely oil (Indian sesame oil)
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 2 sprigs curry leaves
• 20 Indian shallots (small onions)
• gooseberry size tamarind
• 2 teaspoon sambar powder
• 1 teaspoon salt
• 1/2 teaspoon jaggery
• 1/3 cup fresh coconut

1. Dry roast the fenugreek seeds until golden. Set aside on a plate to cool.
2. Heat gingely oil in a pan until hot. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.
3. Add in the finely chopped small onions. Saute the onion for five minutes.
4. Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.
5. Add in the sambar powder, salt and a little piece of jaggery.
6. Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
7. Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.
8. Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time.
9. Serve the curry hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Lunch
• Cuisine: Tamilnadu