Potato Podimas, is another scrumptious and traditional poriyal variety, I make often. Most of us make Raw Banana Podimas. Most of us, especially kids love eating potato in any form. Potatoes with its high starch content is classified as a complex carb – and eating them in moderation is not a bad idea. So, atleast once a week, I make Potato Curry either like a roast or like Podimas.
Most of us like Spicy potato roast that would be a perfect side dish for any Indian Main course. But this Potato Podimas is good when served with Sambar or other Kuzhambu or Rasam Varieties. Most of the coconut based poriyal would be good for any South Indian Main Course. For RiceVarieties, we need more stir-fry veggies.
In Potato Podimas, the main spice is from green chili. We first need to cook potatoes, then peel and crumble or grate the potatoes. Then we need to prepare the tempering with mustard, split urad dal, green chili, ginger and curry leaves and then add the cooked and crumbled potatoes along with salt and turmeric and then toss it gently. Finally add grated coconut and garnish with Coriander Leaves.
My MIL used to pressure cook the potatoes, peel and crumble the potatoes and then add the grated ginger, salt, turmeric and coconut and gently mix in a broad wide plate and keep it aside. Then prepare the tempering and add this potato mixture and toss and keep in flame for couple of minutes and then switch off the flame. So quick and easy to make without any mistakes.
You can also try:
Potato Podimas | உருளைக்கிழங்கு பொடிமாஸ்
Potato Podimas, a very spicy and yummy Poriyal variety with tasty potatoes. Most of us make Spicy Potato Roast, but this variety is also so special and the spice is mainly from green chili. This Podimas tastes very yummy with Sambar or any Rasam varieties.
- 1/2 Kg Potato
- 1/4 tsp Turmeric Powder
- Salt (As Needed)
- Coriander Leaves (For Garnishing)
For Tempering
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 2 tsp Split Urad Dal
- 3 Green Chili (Finely Chopped)
- 1 tbsp Grated Ginger
- Few Curry Leaves
-
Wash and boil the potatoes or pressure cook the potatoes till they are soft. Peel the skin and crumble the potato to big pieces. We can also grate but cooked potatoes are so soft that mostly it will become mushy
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till light brown.
-
Now add the green chili, ginger and curry leaves and sauté for few seconds
-
Then add the crumbled potatoes to the pan. Along with this add turmeric and salt and gently mix the potatoes
-
Add grated Coconut and mix once. Finally garnish with coriander leaves and switch off the flame
-
The delicious Potato Podimas is all ready!
- We can cook the potatoes in open pan with lots of water. We can cook flipping the potatoes in regular intervals till the skin becomes dark and then we can check if the potato is cooked and remove and peel the skin. This way the potatoes will be little firmer than pressure cooking and we would be able to grate the cooked potato.
- Instead of ginger we can add Hing / Asafetida
- We can add juice of 1/2 lemon after switching off the flame. Adding lemon juice is optional and if we like a little tangy taste with potato we can add it
The post Potato Podimas | உருளைக்கிழங்கு பொடிமாஸ் appeared first on Subbus Kitchen.