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.Other Poriyal recipes to tryChakka kottai podimasPulikuthi UpperiSeppankizhangu roastIdichakkai upperiVaazhakkai podimasBeans Nei thuvattal
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.