Spicy South Indian Potato Podimas /urulai kizhangu podimas
Author: Suganya Hariharan
Recipe type: Indian
Cuisine: Main
Prep time:
Cook time:
Total time:
Serves: 3 cups
Ingredients
Potatoes – 3, medium
Oil - 3 tbsp
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Hing – ¼ tsp
Turmeric powder - 1 tsp
Red onions - ½ cup, finely chopped
Green chillies – 2, finely chopped
Garlic – 3, finely chopped
Ginger – 1 inch, finely chopped
Curry leaves - 6
Chilli powder – ½ tsp
Coriander leaves – 1 tbsp, finely chopped
Lemon – 1 tsp to squeeze
Salt – to taste [to roast and blend]
Channa dal – 2 tsp
Whole dry Red chillies - 4
Coriander seeds – 1 tbsp
Instructions
Cut the potatoes into three and steam the potatoes with 3 cups of water in a pressure cooker with a bit of salt and a tsp of turmeric powder for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes with knife or mash with hands with cubes here and there. Set aside.
Roast the ingredients under “to roast and grind” in medium flame for 5-6 minutes. Blend them into a dry powder by adding no water.
Heat oil in a pan and add the mustard seeds and curry leaves. Let the mustard seeds splutter.
Add the channa dal, hing and wait until turns to light brown.
Add in the ginger, garlic, onions, green chillies with a bit of salt and sauté until the onions are soft and starting to brown.
Add the diced/mashed potatoes with a bit of salt, chilli powder, blended masala and toss well for 5 -7 minutes so that it gets roasted for some potato pieces. Add salt now according to your taste.
Garnish with chopped coriander leaves and squeeze some lemon juice.
Recipe by Relish The Bite at https://www.relishthebite.com/spicy-south-indian-potato-podimas-urulai-kizhangu-podimas/