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Home » BACHELOR COOKING » Potato podimas recipe | Urulai kizhangu podimas

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
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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. 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 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!

urulaikizhangu-podimas

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Filed Under: ACCOMPANIMENTS, BACHELOR COOKING, DRY CURRIES, PORIYAL RECIPES Tagged With: potato podimas, south indian food

Previous Post: « Mango lassi recipe | Mango recipes
Next Post: Coconut chutney recipe | South Indian coconut chutney recipe »

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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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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