Potato curry or potato stir fry is one of the most liked curries in every household. This Potato Podimas is very popular in South Indian kitchens. This is one of the easiest curries one could make, so we could also say this urulaikizhangu podimas is a recipe that every beginner in the kitchen should try. This week I am doing ‘Lemon recipes’ for the Blogging marathon. You will be wondering why I am writing about potatoes when I should be doing lemon recipes. This recipe is incomplete without the addition of lemon. Even though potato is the main ingredient in the recipe, the star component is the lemon and the ginger. Most of us have trouble keeping the shape of the potato intact when making potato curry. One cannot go wrong with that this recipe, because the potato is in the grated form and there is no pressure to keep the shape. This goes well as a side dish for spicy sambhar/kuzhambu or rasam.
What Kind of Potato to use for this curry -
I always have Russet potato in my pantry and that is what I have always used. This recipe would work pretty much with any potato as we are going to grate the cooked potato.
What kind of flavor does this curry have -
The majority of the flavor of this curry comes from ginger and lemon juice. Those two ingredients are a must for this recipe, and it would not be potato podimas if we skip them. I also use coconut oil for flavoring as it tastes amazing with the coconut flavor. Preparation time – 10 minutesCooking time – 20 minutesDifficulty level – easy
Procedure to make Potato Podimas –
Boil the potatoes and remove the skin. You could either cook the potatoes in a pressure cooker or in the microwave. If cooking in the pressure cooker, make sure that the potatoes do not become too mushy. I usually remove the skin of the potatoes and then cook it in the microwave. Cook it until they are knife tender.
Let it cool down a bit and then grate the potatoes in a large holed grater. I use my box grater for this.
In a large pan, heat the oil and then add the mustard seeds. Once the seeds splutter, add the urad dal, channa dal, grated ginger, green chilies, curry leaves and asafetida. Fry them for about 30 seconds.
Now add the grated potatoes and salt to taste. Mix it well and let it cook for about 2 minutes.
Remove the Urulaikizhangu Podimas from the flame and then add the lemon juice. Mix well and serve!
More Potato-Based Recipes
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