Kerala / Palakkad Recipes. · No Need of Onions!!! · Poriyals / Kootu Varieties.

Urulai Podimas – Version I.

Alu Podimas
Alu Podimas

There are a hundred different ways of making one vegetable root – the potatoe. There cannot be anyone who does not relish this versatile root. I have already posted one Alu Fry in my posts earlier which is a little spicy and comes strong on the flavours. For those days when you want to sit back and make a quick and easy side, the Alu Podimas is the one. This version is a tad healthier as the potaotes are steamed and then garnished with spices. This takes 5 minutes to prepare once the potatoes are cooked.

INGREDIENTS:

4 Medium Potatoes.

Turmeric

Salt

1/4 cup of dessicated Coconut

2-3 green chillies.

Seasoning:

Bengal Gram, Mustard seeds and curry leaves.

PREPARATION:

  • Wash and peel the skin off the potaotes and cook them with salt  in a pressure cooker for about 10-12 mins. No need for weight. Alternatively you could wash, peel and pop the potatoes in a pot of boiling water.
  • Once cooked, remove, cool and mash it in to slightly bigger chunks.
  • In a kadai, add 2 spoons of oil and when hot, add bengal gram, mustard and curry leaves. When the mustard splutters, immediately add the mashed potaotes.
  • Add hing  and a little more salt if necessary and stir it well.
  • In the mixer jar, pulse 3 green chillies and the coconut and add this to the cooked alu in the kadai.
  • Mix well and serve garnished with chopped cilantro.
  • Serve with Vathal  Kuzhambu & Milagu Jeera Rasam.
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6 thoughts on “Urulai Podimas – Version I.

  1. Hi Shobha,

    To this podimas u can add little lemon juice….. It will add taste…..

  2. Sure Preetha,

    This is the kerala way of preparing it…That will also give a unique taste..

  3. shobhs..
    your garlic rasam recipe would be a nice addition to the collection you’ve got..
    and while we’re speaking comfort foods how could you miss paruppu sadam and *thachi mumum* (in sneha’s words ) 🙂

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