Urulaikizhangu Podimas

Urulaikizhangu Podimas is a simple and flavourful South Indian stir-fry made with boiled and crumbled potatoes, tempered with mustard seeds, curry leaves, and green chilies. This dry potato curry is mildly spiced, delicately flavoured with coconut and lemon juice, and pairs perfectly with rasam rice, sambar, or lemon rice.

Urulaikizhangu means “potato” in Tamil, and Podimas refers to something that is crumbled or mashed. It’s a popular Tamil Brahmin recipe often prepared for festivals, weddings, and special occasions, especially in no onion, no garlic meals.

Why You’ll Love Urulaikizhangu Podimas

• Quick and easy to make with basic pantry ingredients.

• Perfect for lunchboxes, everyday meals, and festive thalis.

• Naturally vegan and gluten-free.

• Light, mildly spiced, and suitable for kids and elders.

• A great side dish for South Indian rice varieties and even chapatis.

Serving Suggestions

Serve Urulaikizhangu Podimas with:

• Rasam rice

• Lemon rice or Tamarind rice

• Sambar or Vathal Kuzhambu

• Curd rice as a comforting side

• Soft phulkas or plain chapatis

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

Urulaikizhangu Podimas is a simple and flavourful South Indian stir-fry made with boiled and crumbled potatoes, tempered with mustard seeds, curry leaves, and green chilies. This dry potato curry is mildly spiced, delicately flavoured with coconut and lemon juice, and pairs perfectly with rasam rice, sambar, or lemon rice.

Urulaikizhangu means “potato” in Tamil, and Podimas refers to something that is crumbled or mashed. It’s a popular Tamil Brahmin recipe often prepared for festivals, weddings, and special occasions, especially in no onion, no garlic meals.

Other Poriyal recipes to try

Chakka kottai podimas

Pulikuthi Upperi

Seppankizhangu roast

Idichakkai upperi

Vaazhakkai podimas

Beans Nei thuvattal

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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 and cut them in half. Pressure cook until soft.
• Peel the skin off the cooked potatoes and mash them well using a fork or masher.
• Grate the coconut and set it aside.
• Heat oil in a kadai. Add mustard seeds and allow them to splutter.
• Add urad dal and chana dal. Sauté until golden brown.
• Toss in chopped green chilies, curry leaves, asafoetida, and salt. Sauté for about 30 seconds.
• Add the mashed potatoes to the tempering and mix thoroughly. Adjust salt if needed.
• Garnish with freshly grated coconut and mix gently.
• Turn off the heat and squeeze fresh lemon juice over the podimas.
• Serve hot as a side dish with sambar rice, rasam rice, or any South Indian meal.

Video

Keyword Chakka kotta podimas, Potato sabzi, Urulaikizhangu podimas

INSTRUCTIONS

• Wash the potatoes thoroughly and cut them in half. Pressure cook until soft.

• Peel the skin off the cooked potatoes and mash them well using a fork or masher.

• Grate the coconut and set it aside.

• Heat oil in a kadai. Add mustard seeds and allow them to splutter.  Add urad dal and chana dal. Sauté until golden brown.

• Toss in chopped green chilies, curry leaves, asafoetida, and salt. Sauté for about 30 seconds.

• Add the mashed potatoes to the tempering and mix thoroughly. Adjust salt if needed.

• Garnish with freshly grated coconut and mix gently.

• Turn off the heat and squeeze fresh lemon juice over the podimas.

• Serve hot as a side dish with sambar rice, rasam rice, or any South Indian meal.

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