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We hope you got insight from reading it, now let’s go back to madurai's famous urullaikizhangu masala recipe. To cook madurai's famous urullaikizhangu masala you only need 13 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Madurai's famous Urullaikizhangu Masala:
- Get 6 potatoes Medium sized boiled
- Prepare 3 tbsps cooking oil
- Get 2 tbsps ghee of
- Get 1 tsp fennel seeds saunf or sombu or
- Take 100 grams shallots chopped or uricha sambar vengayam or chota pyaaz
- Use 2 green chillies mirchi slit or pachai milagai or harri
- Take 6 - 7 curry leaves or Kariveppalai or Kaddi paththa
- You need 1/4 cup water
- Provide 8 - 10 mint leaves or Pudhina
- Get 1/4 cup coriander leaves chopped or Kothamalli or Kothimbir
- You need to taste salt
- Take 1 tsp chilly red powder
- Take 2 tsps gram flour Besan or or Kadalai Maavu
Steps to make Madurai's famous Urullaikizhangu Masala:
- Take 6 medium sized potatoes and boil them. Once they are cooked peel the skin and cut them into quarters.
- Now finely chop the shallots, for this dish the usage of shallots makes it unique and not the regular onions. So this is very important, if you wish to use regular onions then take 2 medium sized onions and finely chop them.
- Slit 2 green chillies, destem the mint leaves and finely chop the coriander leaves and set this aside.
- Now take a kadaai/ wok, on medium heat, add 3 tbsps of cooking oil (I used rice bran oil) and 2 tbsps of ghee. Once the ghee melts and this mixture gets heated, add fennel seeds, once the seeds splutter add chopped shallots, slit green chillies, salt, red chilly powder, mint leaves, curry leaves and chopped coriander leaves and saute them thoroughly.
- Once the onion and other ingredients get cooked, simmer the heat and add water. Now increase the heat to medium and allow this to boil for about 2 minutes.
- Now add in the boiled potatoes and let it boil in medium heat for another 5 minutes.
- Once the water gets almost evaporated, add besan or kadalai maavu or gram flour and mix this evenly. Take it off the heat and serve it hot with chappathi or dosai or puri. This is a semi gravy dish. Its not too dry but its not a gravy.
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