Potato is that root vegetable which gets transformed into a variety of dishes, each distinct from the other, as you travel from one place to another in the Indian subcontinent. So, just like there are other regional Batata Bhaji, Aloo Chokha, aloo sheddo, etc. made of boiled and mashed potatoes, there’s the Potato Podimas, famous in South India. This vegan Potato Podimas recipe is basically mashed potatoes tempered with the basic South Indian spices and herbs.
More on Potato Podimas
Potato Podimas, also referred to as Urulaikilangu Podimas in Tamil language, can be considered as a side dish or even a thick spiced tempered aloo curry. You can say that this is somewhat a South Indian spiced version of mashed potatoes, minus any cream or butter in it. This is also a satvik, no onion, no garlic recipe.
The Potato Podimas recipe is another one of those many quick and easy recipes with aloo, the universal favorite vegetable. Thus, even at my home, I often make this dish as it is the simplest way to turn your regular aloo ki sabzi into something different, yet tasty.
I developed this Potato Podimas recipe after getting inspired from a South Indian restaurant which I used to frequently visit in my childhood days, with my family. Their aloo podimas used to be a part of the extensive South Indian thali, which was delectable in itself.
With just a few and easily available spices which an Indian kitchen is always stocked with, you can make this sumptuous Potato Podimas. One more recipe that I consider is quite similar to the podimas is this spicy Potato Roast, which is also cooked in a South Indian style.
Serving suggestions
I like to have my Potato Podimas at home with rice dishes like a refreshing Coriander Rice or a Tomato Rice. Since the dish is spiced, it also pairs amazingly with the non-spicy Curd Rice.
Since the Potato Podimas is not spicy, neither hot; thus, it with pooris and chapattis or rotis also make an excellent combination.
Not wanting to have any bread, then go for a pairing of sambar-rice, rasam-rice or your very homely dal-rice and have this podimas as a side dish with these.
Step-by-Step Guide
How to make Potato Podimas
Preparation
1. Measure and keep all the ingredients ready.
2. Boil or steam 2 large potatoes in a pressure cooker or steamer, till well cooked and mashable.
3. Peel and mash the potatoes coarsely when they are still hot or warm.
4. You can also crumble the potatoes. Keep the roughly mashed potatoes aside.
Making Potato Podimas
5. In a pan, heat 1 to 1.5 tablespoons oil. Crackle ¾ teaspoon mustard seeds.
7. Then, add ¾ teaspoon cumin seeds.
8. Let the cumin seeds splutter.
9. Add 1 chopped green chili and ½ teaspoon grated ginger.
10. Next, add 10 to 12 curry leaves, ¼ teaspoon turmeric powder and ¼ teaspoon asafoetida powder (hing).
11. Fry for 8 to 9 seconds.
12. Then, add the mashed potatoes.
13. Add salt as required.
14. Sauté for 3 to 4 minutes on low heat. Stir at times.
15. Add ¼ cup chopped coriander leaves.
16. Sauté for 1 to 2 minutes more on low heat. Instead of sautéing with coriander leaves, you can also garnish with coriander leaves.
17. Serve Potato Podimas hot with chapatti, poori, sambar-rice, rasam-rice or dal-rice.
Expert Tips
- You can either mash or even crumble the boiled potatoes.
- Make sure to add the lemon juice and coconut towards the end. Switch off the heat, add these, mix and serve.
- Make it spicier by increasing the quantity of green chilies in the recipe.
- ¾ teaspoon of urad dal (black gram) can also be added in the tempering. Though, I avoid it as it sticks to the teeth!
More Potato Recipes To Try!
Bengali Recipes
Potato Recipes
Potato Recipes
Potato Recipes
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potato podimas
Potato podimas is a quick and easy South Indian style spiced & tempered mashed potato curry.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Prevent your screen from going dark while making the recipe
Preparation
Rinse potatoes very well in fresh water. Then boil or steam the potatoes in a stovetop pressure cooker or steamer or Instant pot adding water as needed.
The potatoes should be completely cooked and of mashable consistency.
When the potatoes become warm or cool, peel them.
Mash them coarsely. You can also crumble the potatoes if you prefer. Keep the roughly mashed potatoes aside.
Making potato podimas
Heat oil in a pan. On low heat crackle the mustard seeds first. Then add the cumin seeds and let them splutter.
Add the green chilies, ginger, curry leaves, turmeric and asafoetida.
Fry for 8 to 9 seconds on low heat taking care that the spices don’t burn.. Add the mashed potatoes. Stir and mix well.
Add salt as needed and saute for 3 to 4 minutes on a low heat stirring at times.
Add the coriander leaves and saute for 1 to 2 minutes more on a low heat.
Instead of sauteing with coriander leaves, you can also garnish with coriander leaves.
Serve potato podimas hot or warm with chapati, poori or sambar-rice, rasam-rice or curd rice or dal-rice combo.
- The recipe can be scaled as per your needs.
- You can use any neutral-flavored oil.
Nutrition Facts
potato podimas
Amount Per Serving
Calories 241 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 605mg26%
Potassium 940mg27%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 339IU7%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 60mg300%
Vitamin B6 1mg50%
Vitamin C 144mg175%
Vitamin E 3mg20%
Vitamin K 11µg10%
Calcium 60mg6%
Vitamin B9 (Folate) 625µg156%
Iron 2mg11%
Magnesium 59mg15%
Phosphorus 138mg14%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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