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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.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • 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


  • 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.


  • 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.