Poori Kilangu

Ingredients
Items	Qnty	Comments
Onion	1 big onion	(tamil:vengayam)
Tomatoe	1 small	(tamil:thakkali)
Potatoe	3 medium size	(tamil:urulaikilangu)
Green Chillies	5	(tamil:pachamilagai)
Green Curry Leaves	5 leaves	(tamil:karuvepilai)
Corriander leaves	1 sprig	(tamil:kothamalli)
Fennel seeds	¼ teaspoon	(tamil:sombu)
Mustard Seeds	¼ teaspoon	(tamil:kaduku)
Turmeric powder	¼ teaspoon	(tamil:manjal thool)
Chilly powder	¼ teaspoon	(tamil:milagai thool)
Salt	¾ teaspoon	Or as required
Oil	4 teaspoons	For frying

Method

1. Finely cut the onions so that they are about an inch long and thin.

2. Dice the tomatoe and slit the chillies.

3. Pressure cook the potatoes in the cooker for 2 whistles.

4. After it cools down peel the skin from the potato and mash it into big pieces about ½ x ½ inch big.Some of them can be mashed as well.

5. Heat the oil in a tawa(wok) and add mustard seeds,fennel seeds,curry leaves in that order.

6. After it splutters add the chillies,onion and sauté well.

7. Half way thru add the tomatoes and sauté.

8. When the tomatoes get mashed well add the mashed potatoes,turmeric powder,chilly powder and sauté.

9. Pour 1 cup of water and add salt.

10. Close with a lid and allow the contents to boil for 5 minutes.

11. After 10 minutes you will see it gets into a thick consistency.Off the stove.

12. Transfer to a serving dish and garnish with corriander leaves.

Tips

· Adjust the salt and chilly powder according to taste.

· Boiled peas and carrot can also be added if needed.

· Serve hot with poori or chappathi.