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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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Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Kambam kanji with Madhura Kizhangu Puzhukku and chammanthi is an age-old recipe that is highly nutritious and has all the parameters of a healthy balanced meal. It is gluten-free, low in calorie, rich in fiber and also diabetic-friendly. This traditional combo is not only delicious but also very light on stomach.

Kambam means bajra, Madhura Kizhangu means sweet potato and chammanthi is a chutney.  Mildly salted porridge-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi.  The main ingredients in this recipe namely Kambam (pearl millet/bajra) and Madhura kizhangu (Sweet potato) have excellent source of dietary fiber, proteins, vitamins, antioxidants and more. It can be relished at any time of the day be it in breakfast or at lunch/dinner.

Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Mildly salted gruel-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi…a healthy balanced meal by itself…This unique combination is not only delicious but also very light on stomach.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast/Brunch
Cuisine: Kerala, South Indian
Keyword: Comfort Food, Healthy
Servings: 6
Author: Delicious Galore

Ingredients

For Kambam Kanji:

  • 1 cup Kambam/ Bajra / Pearl Millet 
  • 4 cups Water to cook
  • Salt to taste

For Madhura kizhangu Puzhukku:

  • 5 Madhura kizhangu / Sweet Potato  medium sized
  • ¼ cup Grated Coconut
  • 2 Green Chillies chopped into ½inch piece
  • 1 tsp Ginger finely chopped
  • Few Curry Leaves roughly torn
  • Haldi
  • Salt to taste
  • ½ tsp Mustard Seeds
  • ½ tsp Urad Dhal
  • ½ tsp Chana Dhal
  • ¼ tsp Hing / Asafoetida
  • ½ tbsp Coconut Oil

For Chammanthi:

  • ½ cup Grated Coconut
  • Shallots / Small Onions a handful, peeled and chopped
  • 4 Dry Red Chillies broken and seeds removed
  • Tamarind  a small gooseberry sized
  • Few Curry Leaves roughly torn
  • Salt to taste
  • 1 tbsp Coconut Oil

Instructions

For Kambam Kanji:

  • Wash kambam/bajra/pearl millet and drain excess water.
  • Pulse and coarsely grind the millet till it resembles sooji.
  • Pressure cook the millet with salt and 4 cups of water till 3 whistles.
  • Once the pressure gets released, open the cooker lid. Mix the kanji well.
  • If required add more water to bring it to gruel-like consistency. Cover and keep it aside.

For Madhura kizhangu Puzhukku:

  • Wash and pressure cook sweet potatoes till soft but firm. Peel and cut them into cubes.
  • In a kadai, heat coconut oil and add rai. When it splutters, add urad dhal, chana dhal and hing.
  • Roast till dhals turns golden in colour. Add grated ginger, green chillies and curry leaves.
  • Once the chillies get fried, add sweet potatoes, haldi and salt. Sprinkle some water.
  • Keep the flame in medium. Saute for few seconds.
  • Add grated coconut. Mix well and remove from flame.

For Chammanthi:

  • Blend the given ingredients including coconut oil into a coarse chutney-like paste. Transfer it to a serving bowl.

To serve:

  • Reheat the Kambam Kanji and serve hot with Madhura Kizhangu Puzhukku and Chammanthi.

Notes

  • In summers, you can ferment kambam kanji overnight and have it for breakfast.
  • You can also add sour buttermilk to kanji to enhance its taste and health quotient.

For similar traditional recipes, plz click plz click KootchuluCurry Leaves Spice PastePuzhimilagaiPuliyotharaiPaanagamPoondu Vengaya Vathakuzhambu, Nugulu Kanji

Happy Cooking!