Iyer kovil urulaikangu podimas

prep time:  25 mins

cook time:  15 mins

total time:  40 mins

serves: 5-6

Ingredients

2 large potatoes/aloo

¾ tsp mustard seeds/rai

¾ tsp cumin seeds/jeera

¼ tsp asafoetida powder/hing

½ tsp grated ginger/adrak (optional)

1 green chili/hari mirch, chopped

10-12 curry leaves/kadi patta

1 to 1.5 tbsp oil

¼ cup chopped coriander leaves

½ tsp lemon juice or as required (optional)

some grated coconut (optional)

salt as required

Method:

1)  Boil or steam the potatoes in a pressure cooker or steamer till completely cooked and of mash able consistency.

2)  Peel and mash the potatoes coarsely when they are still hot or warm.

3)  You can also crumble the potatoes. Keep the roughly mashed potatoes aside.

4)  Heat oil in a pan. Crackle the mustard seeds first. Then add the cumin seeds and let them splutter.

5)  Add the green chilies, ginger, curry leaves and asafoetida.

6)  Fry till for 7-9 seconds. Add the mashed potatoes. Stir well.

7)  Add salt and saute for 3-4 minutes on a low flame stirring at times.

8)  Add the coriander leaves and saute for 1-2 minutes more on a low flame.

9)  Instead of sautéing with coriander leaves, you can also garnish the potato podimas with coriander leaves.

10)     Serve potato podimas hot with chapati, poori or sambar-rice, rasam-rice or dal-rice combo.

Notes

If adding lemon juice and coconut, then add them towards the end. Switch off the gas stove and then add the lemon juice and coconut. Mix well. You can also add ¾ tsp of urad dal in the tempering. I avoid adding urad dal as they get stuck in the teeth. Many like onions added to it, though when served for temple food or homes onions are not add

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About Chef Ramaa shanker

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