Hotel Style Puri Curry | Poori Masala Recipe | South Indian Breakfast Curry

Introduction:

Hotel Style Puri Curry, popularly known as Poori Masala, is one of the most loved South Indian breakfast side dishes. Served piping hot with soft, puffed pooris, this curry is a staple at tiffin centers across Andhra Pradesh and Telangana. Though every region adds its own small twist, the essence remains the same – soft onions, gentle spices, mild tang, and a silky texture.

What makes this curry special is its simplicity. Unlike heavily spiced gravies, this one relies on the natural sweetness of onions, the warmth of turmeric, and the smooth body created using Bengal gram flour and mashed potato. A touch of lemon juice at the end lifts the flavor and gives that classic hotel-style finish. Ready in just 30 minutes, this curry is perfect for busy mornings, weekend breakfasts, or even a light brunch with family.

Cooking Time:

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Ingredients:

• Oil – 2 teaspoons
• Mustard seeds – 1/2 teaspoon
• Bengal gram (chana dal) – 1 teaspoon
• Black gram (urad dal) – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Curry leaves – 1 sprig
• Dried red chilies – 2
• Onions – 250 g (sliced lengthwise)
• Green chilies – 2 (slit)
• Potato – 1 (boiled and mashed)
• Ginger – 1 teaspoon (finely chopped)
• Lemon juice – 1 teaspoon
• Bengal gram flour (besan) – 2 teaspoons
• Turmeric powder – 1/4 teaspoon
• Salt – to taste
• Water – about 1/2 litre

Step-by-Step Instructions:

1. Prepare the tempering:
   Heat oil in a deep pan. Add mustard seeds and allow them to splutter. Add chana dal, urad dal, cumin seeds, dried red chilies, and curry leaves. Sauté until the dals turn light golden and aromatic.
2. Sauté onions:
   Add slit green chilies, sliced onions, and turmeric powder. Fry on medium-high heat for about 3 minutes, stirring often. The onions should turn soft while still retaining a slight crunch.
3. Build the curry base:
   Add water and salt. Cover and cook on medium heat for 5–7 minutes until the onions are fully tender and sweet.
4. Thicken the curry:
   Mix Bengal gram flour with a little water to form a smooth, lump-free slurry. Reduce the heat and slowly pour it into the curry, stirring continuously.
5. Add creaminess:
   Stir in the mashed potato and chopped ginger. Simmer for another 2 minutes until the curry turns glossy and slightly thick.
6. Finish:
   Switch off the heat and add lemon juice. If the curry thickens too much, add a splash of hot water and mix well.

Tips & Variations:

• Slice onions lengthwise instead of chopping for authentic texture.
• Always mix besan with water before adding to avoid lumps.
• For Telangana-style flavor, add 1 tsp ginger-garlic paste and a pinch of garam masala.
• If the curry thickens after resting, loosen it with hot water.
• Adjust green chilies according to your spice tolerance.

Nutrition Information:

This puri curry provides a good balance of carbohydrates, plant protein, and fiber. Onions aid digestion, turmeric offers anti-inflammatory benefits, and Bengal gram flour adds protein without the need for cream or butter. Pairing it with pooris makes it indulgent, while serving with chapati or dosa keeps it lighter.

Who Should Eat / Avoid:

• Good for: Children, vegetarians, and anyone looking for a mild breakfast curry.
• Limit intake: Those avoiding fried foods should pair it with dosa or chapati instead of pooris.

Storage Tips:

This curry stays fresh in the refrigerator for up to 24 hours. Reheat gently on low heat, adding a little water to restore consistency. Freshly made curry always tastes best.

Frequently Asked Questions (FAQs):

Can I skip the potato?
Yes. The curry will still thicken from the besan, but potatoes add extra creaminess.

What can I serve this curry with besides puri?
It pairs well with chapati, dosa, set dosa, or even idli.

Can I make it spicy?
Yes. Add extra green chilies or a pinch of red chili powder while cooking.

Conclusion:

This hotel-style puri curry brings together soft onions, gentle spices, and a creamy texture that perfectly complements hot pooris. Whether you prefer the simple Andhra version or a spicier Telangana twist, this easy recipe guarantees authentic tiffin-center taste at home. Serve fresh and enjoy a comforting South Indian breakfast!

Tags: Hotel Style Puri Curry, Poori Masala Recipe, South Indian Breakfast, Andhra Puri Curry, Telangana Poori Curry, Tiffin Recipes, Easy Indian Curry

le Puri Curry, Poori Masala Recipe, South Indian Curry, Andhra Style Puri Curry, Telangana Puri Curry, Breakfast Curry, Easy Indian Recipes, Poori Curry without Garlic