Potato Podimas Recipe, Urulai Podimas Recipe

South Indian Potato Podimas – Tamil style Urulai Kizhangu Podimas recipe.

Potato Podimas is a very easy side dish that you can make for lunch. This is a no fuss recipe with really simple ingredients. This is my moms recipe and she always says that lots of onions is the secret to a good podimas. Here is how to do it.

Cook Potatoes
Wash and clean the potatoes and set aside. Cut the potatoes into two and steam the potatoes with 3 cups of water in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes into big chunks. Set aside.

Tempering
Heat oil in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the finely minced ginger and saute for a minute.

Add in the onions and sliced green chillies. Add a little extra green chillies if you want a spicy podimas. Saute the onions on a medium flame till the onions are soft and starting to brown.

Add in the salt, potatoes and the shredded coconut. Saute for a minute more and toss well to combine.

To serve
Serve the podimas with rice, rasam and sambar.

Potato Podimas Recipe, Urulai Podimas Recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

South Indian Potato Podimas - Tamil style Urulai Kizhangu Podimas recipe. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 4 medium sized potatoes
• 2 teaspoon peanut oil
• ½ teaspoon mustard seeds
• 2 sprigs curry leaves
• 1 inch piece ginger, finely minced
• 3 medium sized onions, sliced
• 6 green chillies, chopped
• 1¼ teaspoon salt
• ¼ cup fresh shredded coconut

Instructions

1. Wash and clean the potatoes and set aside. Cut the potatoes into two and steam the potatoes with 3 cups of water in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes into big chunks. Set aside.
2. Heat oil in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the finely minced ginger and saute for a minute.
3. Add in the onions and sliced green chillies. Saute the onions on a medium flame till the onions are soft and starting to brown.
4. Add in the salt, potatoes and the shredded coconut. Saute for a minute more and toss well to combine.
5. Serve the podimas with rice, rasam and sambar.

3.5.3226

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