Sunday, August 18, 2013

Urulaikizhangu Podimaas - Potato Curry

#UrulaikizhanguPodimaas #PotatoCurry : #Potato is consumed all over the world in different ways such as chips, mashed potato, curries etc.,...
Potato podimas is a simple dry curry which goes well with any mixed rice, sambar rice, rasam rice and even with curd rice. This preparation is liked by both elders and children.

Urulaikizhangu Podimaas [ Potato Curry ]

Ingredients :
Potato                                     : 1/4 kg
Onion                                       : 1 medium size
Green chilly                              : 3
Curry leaves                             : 10 to 12
Coriander leaves chopped        : 3 tblsp
Turmeric powder                      : a pinch
Mustard seeds                          : 1/2 tsp
Urad dhal                                  : 1 tsp
Oil                                             : 2 tsp
Salt                                            : 1/2 tsp ( adjust )
Capsicum thin long strips            : 1/4 cup ( optional )
Carrot grated                             : 1 or 2 Tbsp ( optional )

Method :
Wash potato thoroughly and cut each potato into 2 halves.

Add 1/2 cup of water and salt in a pressure cooker.
Place cut potato pieces in cooker and boil for 3 whistles.
Take out the potatoes when the steam completely comes down.
Now peel off the skin and keep aside.

Boiled Potato

Keep a kadai with oil on slow flame.
Splutter mustard seeds and then add urad dhal.
When dhal turns golden brown add thinly chopped green chillies, curry leaves and turmeric powder.
Saute for few seconds.
Now add thinly sliced onions and enough salt.

Saute well till the aroma comes out.
Break boiled potato with hands and then add. 

Mix well and keep stirring till all ingredients blend together.

Urulaikizhangu Podimaas [ Potato Curry ]

Transfer into a serving bowl.

Urulaikizhangu Podimaas [ Potato Curry ]

A very good side dish for all types of mixed rice, sambar mixed with white rice, white rice with rasam, curd rice, dosai, chappathy, and poori.

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