Madurai Kazhangu Pottalum

Ingredients

• 3 medium potatoes (kazhangu), boiled, peeled and mashed
• 2-3 banana leaves, cut into 6 x 4 inches rectangles
• 1½ tablespoons sesame oil
• 1½ teaspoons fennel seeds (saunf)
• 10-12 curry leaves
• 2 teaspoons finely chopped ginger
• 2 teaspoons finely chopped garlic
• 1 large onion, roughly chopped
• 2 green chillies, finely chopped
• Salt to taste
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 tablespoon gram flour (besan)
• 1 teaspoon sugar
• 1 tablespoon chopped fresh coriander leaves
• Curd rice to serve

Method

1. Heat sesame oil in a kadai, add fennel seeds, curry leaves, ginger and garlic, mix and sauté on medium heat for 1-2 minutes.
2. Add onion, mix and sauté till translucent. Add green chillies, salt, turmeric powder and red chilli powder, mix and sauté for 2-3 minutes.
3. Add gram flour, mix and continue to sauté for 2-3 minutes.  Add 2-3 tablespoons water and mix well.
4. Add potatoes and mix till well combined. Add sugar, mix and cook for 1 minute.
5. Add coriander leaves and mix well. Switch the heat off.
6. Place a portion of the potato mixture on individual banana leaves and wrap it into a parcel. This is a pottalum.
7. Serve with curd rice. Open the banana leaves before serving.