Monday, October 01, 2018

Potato Podimas Recipe | Urulai Podimas | Urulai Kizhangu Podimas

Most of us love to have potato in any form and I too love making dishes with it. I always make potato roast to go with sambhar rice and at times I pair with other vegetables to enhance the taste. I have already shared Cauliflower masala, Long Beans poriyal and Broccoli stir-fry with Potato. Recently, I came across this podimas recipe from a Bhramin friend of mine and I love it to the core. This recipe is so simple and we can make it in a jiffy if we have some cooked potato. Let's move to the simple recipe:

Potato -  2(large) or 10 Baby Potato 
Big Onion - 1/2 (finely chopped) 
Green Chilli - 3 
Ginger - 1tblsp(finely chopped) 
Asafoetida - a generous pinch 
Grated Coconut - 2 tblsp 
Lemon - 1/2 
Coriander leaves - 1 tblsp(finely chopped) 
Salt - as required
To Temper: 
Coconut Oil - 2 tsp 
Mustard - 1 tsp 
Channa Dal - 1 tsp 
Urad Dal - 1/2 tsp 
Curry leaves - few
1. Wash and cook the potato until soft. When it cools down, peel the skin and mash it well.
2. In a pan, temper with the items under 'To Temper'. Then add the chopped onion, green chilli and chopped ginger. When the onion turns translucent, add the mashed potato and required salt. Mix it well and saute it for 2 to 3 minutes.
3. Now add the asafoetida and grated coconut. Switch off the flame after 2 to 3 minutes. Garnish it with chopped coriander leaves.
4. Finally, squeeze the lemon and mix it once. 
Serve it hot with rice and it goes well with sambhar. I served it with rice, thakkali kuzhambu and omellete.
Points to remember:
  • Ginger and asafoetida helps in digestion, make sure not to skip it.
  • Squeezing lemon at the end gives a nice flavour and add it after switching off the flame. 
  • You can skip onion if you don't prefer it.
Warm Regards,
Happy's Cook - Divya

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