URULAIKIZHANGU MASALA(POTATO MASALA)

                                Those who likes poori will surely be aware of this masala.There are two ways of preparing this masala.One is a dry one another is semi gravy.Both has almost same ingredients. but slightly differs in preparation.Most would love to have dry masala for dosa (masala dosa ) and for poori many would prefer semigravy...first lets go with semigravy....and this receipe is a signature dish of my mom.....

INGREDIENTS
Onion-2 medium
potato- 1/4 kg
green chilli-3 to 4
gramflour-1 tablespoon
salt-to taste
Oil- 3 tablespoon

for seasoning
mustard seeds-1 teaspoon
urud dal-1 teaspoon
gram dal-1 teaspoon(optional)

curry leaves-few

Preparation
   boil the potatoes well , peel off the skin and mash in to small pieces.pour oil in a pan, add items in seasoning let it splutter.Now add chopped onions , green chillies and cook well.once its done add boiled potatoes and saute well.now add turmeric powder, salt and enough water and allow it to boil well.Now at about half glass of water dissolve the gram flour and keep ready.After the onions , potatoes are well cooked , add the gram flour water to this gravy and cook in a low flame for 3-4 minutes so that the masala binds well.now potato masala is ready.Will be awesome with poori.....

Tips
  Make sure you boil the potatoes very well, like it  should melt in the mouth immediately.
  make sure you add about half glass of water and dissolve the gram flour. Gram flour is a binding agent that blends this masala well, but dont add too much of this flour as it will spoil the taste.
  You can add more water if the gravy is too thick after adding the gram flour water.