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Urulai Kizhangu | Potato Podimas

#QuickRecipe #Everyone’sfavoritepotato #TraditionalSouthIndianFood #Vratrecipe #Noonion #Nogarlic

Urulai Kizhangu Podimas is a popular South Indian subzi made with ‘Everyone’s Favourite’ Potatoes! The versatility of Potatoes always amazes me. It gets adapted in any form of food to which it is added and blends well with other ingredients making it super delicious.

Potato Podimas is mildly spiced, rich in flavours and tastes delectable. Most commonly, it forms a part of ‘South Indian Thali’ at restaurants or in household festival menu. It also pairs well with curd rice, sambar rice and rasam rice.

How to make Urulai Kizhangu | Potato Podimas?

We relish this Urulai Kizhangu (Potato) Podimas frequently as it can be prepared quickly and also goes well with many rice-based dishes that we like.

Podimas’ actually means, any boiled veggies mashed or coarsely crumbled and tempered with spices. Other than potatoes, you can use raw bananas, sweet potatoes, taro root(arbi) and yam. Since the uniqueness of any South Indian Subzi is using Coconut…this potato podimas also calls for generous amount of grated coconut.

Ingredients

  1. Potatoes – 2 or 3, medium sized
  2. Coconut – 2 tbsp, grated
  3. Green Chilly – 1 (or as per taste), cut into 1/2-inch pieces
  4. Ginger- 1 tsp, grated
  5. Curry Leaves – few leaves
  6. Rai – 1/2 tsp
  7. Urad Dal – 1/2 tsp
  8. Channa Dal – 1/2 tsp each
  9. Hing – 1/4 tsp
  10. Salt to taste
  11. Oil – 2 tsp (preferably coconut / til oil)
  12. Lemon Juice – 1 tsp (optional)

Method

  • Wash and cook potatoes till soft but firm. Peel and crumble them coarsely. You can also cut into cubes.
  • In a kadai, heat oil and add rai. When it splutters, add urad dal, channa dal and hing. Roast till it turns golden in colour.
  • Add ginger, green chillies, curry leaves. Saute for a minute.
  • Add the crumbled potatoes, salt and mix well. Keep the flame in medium heat to allow potato cubes get roasted slightly.
  • After a minute or two, remove from flame.
  • Add grated coconut and lemon juice
  • Mix well and serve hot with rice and any sambar or rasam.

Notes

  • Adding lemon juice is optional. If using, add it along with grated coconut at the end, after removing the podimas from flame.
  • Since it’s a No Onion, No Garlic recipe, it can be included in vrat menu too.

This podimas goes well with Poondu Vengaya Vathakuzhambu, Thenga Paruppu Thogaiyal.

For yet another interesting lunch combo, plz checkout Kambam Kanji with Madhura Kizhangu.

Happy Cooking!

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