Potato podimas recipe | Urulai kizhangu podimas Easy to make Tamil Brahmin style, no onion no garlic potato podimas recipe. Urulai kizhangu podimas recipe with full video and step-by-step pictures.

Potato is loved by everyone at home. I usually make potato fry or potato onion curry at home. Podimas is an heirloom recipe, made in a jiffy. We don’t add sambar powder or red chili powder in this potato podimas recipe. The green chili, ginger, and lemon give a very different and nice taste.

During our childhood days, we always prefer the potato fry over this podimas. Still, my mom makes this once in a while and makes us eat this version of potato also. If you are less time in hand and have boiled potato in hand, then you can try out this easy recipe.

Potato podimas pair well with rasam, sambar, and curd rice too. You can keep this as a filling inside the dosa too.

Also check out other classic potato recipes, Madurai urulai potalam, potato masala for poori, kalyana urulai curry.

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Potato podimas recipe

Easy to make no onion no garlic potato podimas

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword Dry curry, easy lunch recipes, no onion garlic recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 2 boiled potatoes
• 3 tsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 2 green chili
• 1 tsp grated ginger
• Few Curry leaves
• 2 pinches asafoetida
• ½ tsp turmeric powder
• 1 tsp lemon juice
• Salt as needed

Instructions

• Boil the potatoes and peel the skin.
• Mash this roughly with hands.
• In a pan add oil and add 3 tsp of oil, mustard seeds, urad dal, grated ginger, chopped green chilis, asafoetida, and curry leaves.
• Saute till the dal turns golden brown.
• Now add in the roughly mashed potatoes.
• Add salt and turmeric powder.
• Combine well and cook for 2-3 minutes.
• Switch off the flame and add the lemon juice.
• Mix well evenly.
• Potato podimas is ready.
• Serve with any South Indian meal.

Video

Notes

1. You can coarsely pulse the chili, ginger, and curry leaves in the mixie and add this to the podimas.

2. You can add onions after the dal turns golden brown.

3. Potato podimas pair well with sambar and rasam.

• Boil the potatoes and peel the skin.

• Mash this roughly with hands.

• In a pan add oil and add 3 tsp of oil, mustard seeds, urad dal, grated ginger, chopped green chilis, asafoetida, and curry leaves.
• Saute till the dal turns golden brown.

• Now add in the roughly mashed potatoes.
• Add salt and turmeric powder.

• Combine well and cook for 2-3 minutes.

• Switch off the flame and add the lemon juice.
• Mix well evenly.

• Potato podimas is ready.
• Serve with any South Indian meal.

1. You can coarsely pulse the chili, ginger, and curry leaves in the mixie and add this to the podimas.
2. You can add onions after the dal turns golden brown.
3. Potato podimas pairs well with sambar and rasam.

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