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Madurai Kizhangu Pottalam: Try These Delicious Potato Parcels From Tamil Nadu

Madurai has extended stayed one of the social focal points of Tamil Nadu

During my last visit to Bangkok a great deal of conversations with my companions in the city fixated around the clampdown on road food slows down in the city. This administration mission to tidy up the city’s roads has separated Bangkokians (or Khon Krung). There are the people who invite this move, they accept that large numbers of the food slows down have made city issues. And afterward there are the individuals who depend on these slows down for their day to day suppers who accept the public authority has gone excessively far. It’s normal for some Bangkokians to get supper from one of these slows down returning from work.
Madurai has extended stayed one of the social focal points of Tamil Nadu. It’s additionally one of my #1 food urban communities in South India. Practically each time I stroll through the bustling roads around the notorious Meenakshi sanctuary, I make some captivating food disclosures. This happens all the more frequently when I place myself in the accomplished hands of local people and nearby foodies. Madurai has a huge transient populace, individuals traverse Southern Tamil Nadu. A considerable lot of them come to the city’s bustling business sectors that are discount centers including the renowned bloom market that you should visit assuming you’re ever here. This drifting populace likewise incorporates large number of guests to the Meenakshi sanctuary that have formed the city’s food culture. Large numbers of the city’s notable food foundations are basically ‘in and out’ outlets. Each of these has an intriguing story to tell.
(Likewise Read: 5 Comfort Foods That’ll Make You Love South Indian Cuisine)
Nagapattinam Halwa kadai is one such neighborhood legend. It was set up extremely near the Meenakshi sanctuary in 1901 by KS Viswanatha Iyer. Most local people will let you know that the shop hasn’t changed a lot throughout the long term. For over a century this has been a well known stop for its wheat halwa. Regulars let me know that the shop added a dish, harking back to the 1960s that turned into a moment peculiarity. After sixty years, this home-style potato dish is as yet a well known add-on to numerous office lunch boxes.
Kizhangu alludes to potato while pottalam means bundles. The Kizhangu pottalam is an extraordinary backup for rice and sambar or rasam or curd rice. The dish is generally made in the first part of the day, permitting numerous local people to get one of these cone-molded bundles while heading to work and add it to their lunch box. A considerable lot of Madurai’s food foundations have become Instagram sensations however Nagapattinam Halwa kadai has stayed common and to a great extent a faction neighborhood peculiarity. Be that as it may, this dish has voyaged all around the world gratitude to food online journals. It’s extremely easy to make and is loaded with flavors:

Madurai Kizhangu Pottalam/Masala Pottalam RecipeIngredients:
2-3 tbsp Groundnut Oil/Cooking Oil (I’d suggest utilizing cold-squeezed groundnut oil or gingelly oil for this formula)
1/2 tbsp Mustard Seeds
1/2 tbsp Cumin Seeds
1/2 tsp Fennel Seeds
4 medium-sized potatoes bubbled, stripped and diced.
2 Onions Finely Chopped
1 Green Chili Finely Chopped
4 Garlic Cloves Finely Chopped
1 Sprig Curry Leaves
2 tsp Red Chili Powder
1/4 tsp Asafoetida
1 tsp Salt
1/2 tsp Turmeric Powder
2 tbsp Gram Flour (Besan Flour)
7-10 Mint Leaves.
2 Sprigs Chopped Coriander Leaves
Technique:
Heat oil in a skillet. Add mustard, cumin and fennel seeds and permit it to splutter.
Add the finely slashed onions and sauté till they are brilliant brown.
Add green bean stew, garlic and curry leaves. Saute well.
Presently add asafoetida, turmeric powder and bean stew powder and blend well
Try not to over sear once stew powder is added.
Add the gram flour and blend well.
Add the slashed coriander leaves, mint leaves and blend well.
Presently add 1/4 cup water and cook the masala well. Add salt as required.
Add the bubbled and diced potatoes to this masala and blend everything well. Presently with the scoop delicately press the potatoes. Try not to pound it totally.
Cook this in a medium fire for 5-7 mins till the potatoes are broiled gently.
Mix at times whenever required.
Serve hot with blended sambar rice or curd rice. You can likewise attempt it with hot phulkas.

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