Potato Podimas

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 6 medium size - potatoes
  • 2 - lime
  • 2 tsp - salt
  • 1/4 tsp - turmeric powder
  • 1 tbsp - cooking oil
  • 1/4 tsp - mustard seeds
  • 1 tsp - black gram dal (urad dal)
  • 1 tsp - Bengal gram dal (channa dal)
  • 1 pinch - asafoetida
  • curry leaves, a few
  • 3 - chopped green chillies
  • coriander leaves, a little

How to Make Potato Podimas

  • Wash and cook the potatoes in the pressure cooker. Or you can boil them until they are soft and can be easily mashed. Once the potatoes cool down, peel them.
  • Crumble the potatoes one by one by one gently pressing it between the palm and the thumb.
  • Potatoes should not become mushy, and neither should there be very large lumps.
  • Extract the juice of the lime, and add salt and turmeric powder and keep it aside.
  • Heat oil in a pan and the mustard seeds.
  • When it splutters add the dals and fry till they are golden in colour.
  • Add asafoetida and the chopped green chillies.
  • Add curry leaves, followed by the lime juice, salt and turmeric mixture.
  • Stir once and switch off the flame immediately.
  • This is done to remove any raw smell from the turmeric.
  • Be careful to switch off within a second, as prolonged heating will make the lime juice bitter.
  • Now add the crumbled potatoes and blend with all the seasoning.
  • Garnish with chopped fresh coriander leaves.

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