Potato podimas recipe | Urulai kizhangu podimas

Potato podimas is a mild spiced side dish for a south Indian lunch menu. With just few ingredients, urulai kizhangu podimas is very flavorful.

I have made potato podimas only very few times as no one here likes it. But I love that name, it fascinates me every time when ever I hear Podimas 😍. On the contrary, I have not made this that much often, I don’t know too, how to make this. Previously, when I made too, it didn’t turn out good. Not only the taste was not as my mom and MIL makes, but also the looks. I had no idea why, may be, I mashed up the potatoes too much. So, it wasn’t good.

Today when I was talking to my MIL, I asked her how to make and made it for lunch! If you want to make spicy potato podimas, you can alter the number of chillies. Slit chillies – less spicy, you can add more and bring more chilli flavour. Chopped chillies – more spicy.

Recipe Tips

Potato cooking & prep: Do not over cook the potatoes as it will retain moisture and become too gooey. Under cooked potatoes won’t taste good as the texture will not be uniform.

While prepping for the recipe, do not mash too much as it will become sticky. BIG NO for using blender or mixie. Choose russet variety if you are living abroad.

For a perfect potato podimas, use lots of onion, preferably whiter looking and not the red ones for the podimas to look good.

Use generous oil, for a fluffy texture. A cold press peanut oil or coconut oil will be my choice.

GOES WELL WITH:

• Any south Indian lunch menu
• Kara kuzhambu
• Vathal kuzhambu
• Arachuvitta sambar

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Potato podimas | Urulai kizhangu podimas

Potato podimas is a mild spiced side dish for a south Indian lunch menu. With just few ingredients, urulai kizhangu podimas is very flavorful.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3

Cup measurements

Ingredients

• 2 Potatoes large
• 1 Onion
• 3 Green chilli
• ¼ cup Grated coconut
• 1 tbsp Coconut oil

To temper

• 2 tsp Oil
• ½ tsp Mustard
• 1 tsp Urad dal
• 1 sprig Curry leaves

Instructions

• Chop onion finely, chop green chilli into circles. Pressure cook halved potatoes for 3 whistles. Peel the skin and make it a crumble. Do not mash.Heat a kadai with oil and temper with the items given under ‘To temper’ table. Add onion and green chilli, fry till onion turns transparent without changing its colour. Add more oil if needed.
• Add salt and give a quick stir, add the potato crumble.
• Add grated coconut and give a stir to mix well. Drizzle little coconut oil if desired.

Notes

• Do not mash the potatoes, just crumble it roughly.
• You can add a tsp of lemon juice too, but we generally don’t do that.
• Coconut oil enhances the flavor.
• You can also add turmeric along with salt to make it yellow.

Potato podimas method:

1. Prep work: Chop onion finely, chop green chilli into circles.
2. Pressure cook halved potatoes for 3 whistles. Peel the skin and make it a crumble. Do not mash.
3. Cooking: Heat a kadai with oil and splutter mustard. Tip in urad dal and roast it until crisp. Add curry leaves, onion and green chilli. Fry till onion turns transparent without changing its colour. Add more oil if needed.
4. Sprinkle salt and give a quick stir, add the potato crumble.
5. In goes grated coconut and give a stir to mix well. Lastly, drizzle little coconut oil and switch off flame.

Notes

• Do not mash the potatoes, just crumble it roughly.
• You can add a tsp of lemon juice too, but we generally don’t do that.
• Coconut oil enhances the flavor.
• You can also add turmeric along with salt to make it yellow.

We had it for lunch with radish sambar and hot rice. Mild and flavorful!