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.

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.

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.

Transfer into a serving bowl.

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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Potato Phata Phat Curry

#PotatoCurry : This curry can be called #PotatoPhataPhatCurry since it is the simplest & the easiest recipes of potato and can be prepared phata phat ( Quickly ).
If you are cooking with a four burner stove, keep rice in cooker on the first burner, rasam on the 2nd one and start doing this curry on the 3 rd one. All can be cooked within half-an-hour.
At the end of the recipe I have added #spinach to make the curry more nutritious and fiber rich.

Ingredients :
Potato                                     : 2 or 3 medium size
Sambar powder                        : 1 tsp ( adjust )
Turmeric powder                      : 2 pinch

Salt                                          : 1/2 tsp ( adjust )
Mustard seeds                           : 1/2 tsp
Urad dhal                                  : 1 tsp
Oil                                           : 2 tsp
Spinach chopped                     : 1/3 cup [ optional ]
Curry leaves & Coriander leaves : little ( Optional )

Method :
Wash potato thoroughly.
Cut the potatoes into halves and then thinly slice them with skin into equal thickness pieces.



Keep a kadai with oil on a stove over slow flame.
When the oil becomes hot splutter mustard seeds.
Then add urad dhal and roast until it turns golden color.
Now add cut potato slices and saute for a minute.
Add turmeric powder, sambar powder and salt.



Stir well to mix the powders with potato.
Sprinkle little water over it and close with a lid.



Keep stirring in between by opening the lid.
When the potatoes are cooked well remove the lid.

Keep stirring at regular interval to completely dry out water and till the curry turns slightly golden color.



If you are not worried about the amount of oil intake, add 1 or 2 tsp of oil to get a tasty crispy spicy potato curry.
Transfer into a serving bowl.

To make this potato curry more nutritious finally add chopped spinach.



Keep the flame at HIGH and stir well for a minute.

Then transfer into a serving bowl.
Tasty healthy fiber rich potato curry with spinach ready to taste.

Goes well with rasam & sambar rice and 

also with curd rice.

Instead of potato chips have this hot phata phat curry as evening snack.






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