UrulaiKizhangu Podimas or Potato Podimas is an easy side dish that even a novice can whip up in 15-20 mins. This urulai podimas is mildly spiced and suits perfectly as an accompaniment to both to rice as well as chapathis or pooris.
It happens to all that some days we find our pantry empty with the exception of onions and potatoes or we are in no mood to spend time in the kitchen yet want something delicious for lunch or dinner. This podimas fits the bill perfectly.
I learnt this recipe from my mom and this is the way Urulaikizhangu Podimas is made at our home. As this recipe calls for finely chopped potatoes, we call this dish podimas. In Tamil, ‘podiyaga’ means finely cut or chopped. This is one simple and less time consuming recipe where you can start cutting the veggies as the pan is getting heated over the stove. I have always seen my mom making this. As the pan is getting heated, she would have finished chopping the onions. She would do the tempering and add the onions for sautéing. By the time onions are sautéed, she would have chopped the potatoes and add it to the pan along with spice powders. In less than 15 mins, she would finish off this side dish. Urulaikizhangu podimas, hot steaming rice, plain dal with ghee or dal tadka would taste heavenly. And of course if it is made by your mom, it would definitely taste finger licking.
Potato – 3 large ones
Onion – 2 medium sized
Red chilli powder – ¾ tsp
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Green chilli – 1 (optional)
Garlic – 7 to 8 cloves crushed
Curry leaves few
Salt to taste
Oil – 1 tbsp
Mustard seeds – ¾ tsp
Jeera or seeragam – ¾ tsp
Urad dal – ¾ tsp
Hing or asafoetida or perungayam – a big pinch
Preparation time – 5 mins
Cooking time – 10 mins
Total time – 15-20 mins
Serves 4 people
1. Chop the onions and potatoes finely and crush the garlic. If you like, you can chop the potatoes with the peel intact; else remove the peel and chop.
2. Heat oil in a pan; add mustard seeds and let them crackle. Add the hing, urad dal and jeera, let the dal turn golden brown.
3. Add the chopped onions, curry leaves, green chilli (if using) and crushed garlic. Saute till onions turn pink.
4. Add the finely chopped potatoes along with salt and chilli, coriander and turmeric powders. Add ¼ cup of water and mix well.
5. Cover with a lid and cook on medium/low flame till the potatoes are tender.
Serve this simple and delicious podimas with rice and plain dal or sambar or rasam or curd. It also goes well with chapathis or pooris too. I love to have this yummy podimas with curd rice.
1. My mom does not peel the potatoes for this recipe. She washes it thoroughly and chops it finely.
2. This podimas is mildly spiced. If you like it spicy, you can increase the quantity of chilli and coriander powders.
3. Leftover podimas can be used as a stuffing to make sandwiches or chapathi rolls.
4. If you like podimas crispy, add 2 tsps of oil once the potatoes are cooked and cook till they crispy on low flame.