South Indian Potato Podimas – Tamil style Urulai Kizhangu Podimas recipe.
Potato Podimas is a very easy side dish that you can make for lunch. This is a no fuss recipe with really simple ingredients. This is my moms recipe and she always says that lots of onions is the secret to a good podimas. Here is how to do it.
Cook Potatoes Wash and clean the potatoes and set aside. Cut the potatoes into two and steam the potatoes with 3 cups of water in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes into big chunks. Set aside.
Tempering Heat oil in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the finely minced ginger and saute for a minute.
Add in the onions and sliced green chillies. Add a little extra green chillies if you want a spicy podimas. Saute the onions on a medium flame till the onions are soft and starting to brown.
Add in the salt, potatoes and the shredded coconut. Saute for a minute more and toss well to combine.
To serve Serve the podimas with rice, rasam and sambar .
- 4 medium sized potatoes
- 2 teaspoon peanut oil
- 1/2 teaspoon mustard seeds
- 2 sprigs curry leaves
- 1 inch piece ginger, finely minced
- 3 medium sized onions, sliced
- 6 green chillies, chopped
- 1 1/4 teaspoon salt
- 1/4 cup fresh shredded coconut
- Wash and clean the potatoes and set aside. Cut the potatoes into two and steam the potatoes with 3 cups of water in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes into big chunks. Set aside.
- Heat oil in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the finely minced ginger and saute for a minute.
- Add in the onions and sliced green chillies. Saute the onions on a medium flame till the onions are soft and starting to brown.
- Add in the salt, potatoes and the shredded coconut. Saute for a minute more and toss well to combine.
- Serve the podimas with rice, rasam and sambar.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
- 4 medium sized potatoes
- 2 teaspoon peanut oil
- 1/2 teaspoon mustard seeds
- 2 sprigs curry leaves
- 1 inch piece ginger, finely minced
- 3 medium sized onions, sliced
- 6 green chillies, chopped
- 1 1/4 teaspoon salt
- 1/4 cup fresh shredded coconut
- Wash and clean the potatoes and set aside. Cut the potatoes into two and steam the potatoes with 3 cups of water in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes into big chunks. Set aside.
- Heat oil in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the finely minced ginger and saute for a minute.
- Add in the onions and sliced green chillies. Saute the onions on a medium flame till the onions are soft and starting to brown.
- Add in the salt, potatoes and the shredded coconut. Saute for a minute more and toss well to combine.
- Serve the podimas with rice, rasam and sambar.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/potato-podimas-recipe-urulai-podimas-recipe/
Recipe for instant vadai made with bread. A quick and easy recipe that can be put together in minutes. With step by step pictures.
Here is an easy and quick evening snack that you can put together in no time. This vadai tastes so crunchy and one wont believe that it was made with bread. Here is how to do it.
Make Bread Crumbs Run the slices of bread in a mixie / food processor to coarse crumbs. Set aside.
Vadai Mixture Take a big bowl and add in the bread crumbs to the bowl. Add in the finely chopped onions, curry leaves, coriander leaves, ginger and green chillies. Add in the salt, asafoetida, pepper, fennel seeds and plain curd (yogurt). Mix well. Don’t add in a lot of curd. The mixture needs to be barely wet. Note: Do not add a lot of salt. Remember that the bread is already salted.
Shape Vadai Take a couple of tablespoon of the mixture on your palm. Make small vadai balls from the mixture and slightly press on top to flatten the vadai. Set aside on a plate. Repeat until all the mixture has been shaped.
Deep Fry Heat oil in a kadai / pan until hot. Drop the vadai gently and fry on both sides till golden.
To Serve Serve hot with coconut chutney . Ketchup also works well.
For the Vadai Mixture
- 4 slices white sandwich bread
- 1 onion, finely chopped
- 1 sprig curry leaves, finely chopped
- 3 sprigs coriander leaves, , finely chopped
- 1/2 inch piece ginger, finely chopped
- 3 green chillies, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon asafoetida (hing) (optional)
- 1/4 teaspoon cracked pepper
- 1/4 teaspoon fennel seeds
- 3 tablespoon plain yogurt
To Deep Fry
- 500 ml vegetable / canola or sunflower oil
- Run the slices of bread in a mixie / food processor to coarse crumbs. Set aside.
- Take a big bowl and add in the bread crumbs to the bowl. Add in the finely chopped onions, curry leaves, coriander leaves, ginger and green chillies. Add in the salt, asafoetida, pepper, fennel seeds and plain curd (yogurt). Mix well.
- Take a couple of tablespoon of the mixture on your palm. Make small vadai balls from the mixture and slightly press on top to flatten the vadai. Set aside on a plate. Repeat until all the mixture has been shaped.
- Heat oil in a kadai / pan until hot. Drop the vadai gently and fry on both sides till golden.
- Serve hot with coconut chutney. Ketchup also works well.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: South Indian
