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To temper:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon Mustard seeds
  • 1 tablespoon channa dal
  • 2 green chilli
  • Curry leaves few

Potato Masala:

  • 1 big onion thinly sliced
  • 4 Yukon gold potato
  • 1 + 1/4 cup of water
  • 1/2 teaspoon turmeric powder

To boil:

  • Coriander leaves few
  • Pinch of sugar:
  • Before serving:
  • Lemon juice little


  • Firstly heat oil in a 3-liter pressure cooker when oil is hot add mustard seeds, chana dal, and let them splutter
  • Furthermore, add curry leaves and green chilli and roast
  • Add onion saute for a minute
  • Furthermore, add required salt and saute till onion raw smell goes off
  • Add 1/4 teaspoon of turmeric powder and chopped potatoes, mix well
  • Add 1/4 teaspoon turmeric powder and water; mix well and bring to a frothy boil
  • Mix well and pressure cook for 3 whistles, natural pressure release
  • Mash a few potatoes and Add a pinch of sugar and coriander leaves, cook for 3 minutes and turn off the stove
  • Finally before serving add lemon juice and serve with poori


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  1. For instant pot, cooking follow all the process and pressure cook for 4 minutes
  2. you can add carrot and peas in addition to potatoes but adjust the spice accordingly 
  3. peel potatoes and make pressure cooker urulai kizhangu masala 
  4. if potato masala turns watery, add besan slurry and boil 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!