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    Home » Recipes » Bachelor Cooking

    Potato podimas recipe | Urulai kizhangu podimas

    May 21, 2014 by Raks Anand 8 Comments / Jump to Recipe

    potato-podimas-recipe

    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.

    potato-podimas

    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
    potato-podimas-recipe
    Print Pin
    5 from 1 vote

    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 tablespoon Coconut oil

    To temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    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 teaspoon 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.
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    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. step1
    4. Sprinkle salt and give a quick stir, add the potato crumble. step2
    5. In goes grated coconut and give a stir to mix well. Lastly, drizzle little coconut oil and switch off flame. step3

    Notes

    • Do not mash the potatoes, just crumble it roughly.
    • You can add a teaspoon 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!

    urulaikizhangu-podimas
    « Mango lassi recipe | Mango recipes
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    Reader Interactions

    Comments

    1. Durga Karthik.

      May 21, 2014 at 7:44 am

      Yes a wonderful dish.Try it with vathak kuzhambu.

      Reply
    2. AparnaRajeshkumar

      May 21, 2014 at 7:51 am

      My amma add more green chilly and ginger to well balance with the potato and coconut . i loved the bowl ...

      Reply
    3. Veena Theagarajan

      May 21, 2014 at 8:19 am

      my inlaw's specialty looks good

      Reply
    4. meeta

      May 21, 2014 at 9:52 am

      My mil made its bihari version called 'Chokha'. Instead of coconut oil she used mustard oil and no tempering and no Grated coconut too. 🙂

      Reply
    5. Anonymous

      May 21, 2014 at 11:48 am

      Fav kalayana curry:) Amma prep podimas with plantain too!! Lovely pics

      Reply
    6. Shama Nagarajan

      May 21, 2014 at 5:23 pm

      yummy tempting preparation

      Reply
    7. rajagiri divya

      May 21, 2014 at 11:43 pm

      simple recipe neatly presented

      Reply
    8. SHARMILEE J

      June 10, 2014 at 1:19 am

      This is my fav anytime..looks sooo good

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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