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

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

Beans Nei thuvattal

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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, 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.

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