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Urulaikizhangu Podimas is one of the regular recipes made at home before my wedding. But after that I make this very rarely since we opt for Kaara Curry, the spicy version. This is basically mashed potatoes that are tempered and spiced with Green chillies. This can be made in a jiffy. A perfect comfort food for any day. Urulaikizhangu Podimas goes well with Sambar saadham, Rasam saadham and most of the other South Indian food.

Other Poriyal recipes to try

Chakka kottai podimas

Pulikuthi Upperi

Seppankizhangu roast

Idichakkai upperi

Vaazhakkai podimas

Urulai kizhangu Podimas

Beans Nei thuvattal

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Urulaikizhangu Podimas

Niranjana Sankaranarayanan

Other Poriyal recipes to try

Chakka kottai podimas

Pulikuthi Upperi

Seppankizhangu roast

Idichakkai upperi

Vaazhakkai podimas

Beans Nei thuvattal

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Prep Time 20

Cook Time 20

Total Time 40

Course Side Dish

Cuisine Indian, South Indian

Servings 4

Equipment

Pressure cooker

Ingredients

5 nos Potatoes
1/2 Coconut
2 nos Green chilli
1 tsp Ginger
1/2 Lemon
To taste Salt

For Tempering

2 tbsp Coconut Oil
1 tsp Mustard seeds
1 tsp Urad dhal
1 tsp Channa dhal
few Curry leaves
A pinch Asafoetida

Instructions

Wash the potatoes thoroughly, cut it into half and pressure cook it.
Remove the skin from the cooked potatoes and mash it well.
Grate the coconut and keep it aside.
In a kadai, add oil and splutter mustard seeds. Once they crack, add the urad dhal and channa dhal. Saute until they turn golden brown.
Add the chopped green chilles, salt, asafoetida, curry leaves and saute for 30 seconds.
Now transfer the mashed potatoes into kadai. Mix it well and add salt if necessary.
Garnish it with grated coconut and mix well. Turn off the stove.
Squeeze the lemon over it.
Serve it as a side dish for Sambar rice, Rasam rice.

Video

Keyword Chakka kotta podimas, Potato sabzi, Urulaikizhangu podimas

INSTRUCTIONS

Wash the potatoes thoroughly, cut it into half and pressure cook it.
Remove the skin from the cooked potatoes and mash it well.
Grate the coconut and keep it aside.
In a kadai, add oil and splutter mustard seeds. Once they crack, add the urad dhal and channa dhal. Saute until they turn golden brown.
Add the chopped green chilles, salt, asafoetida, curry leaves and saute for 30 seconds.
Now transfer the mashed potatoes into kadai. Mix it well and add salt if necessary.
Garnish it with grated coconut and mix well. Turn off the stove.
Squeeze the lemon over it.
Serve it as a side dish for Sambar rice, Rasam rice.