Potato podimas is a traditional South Indian side dish made with boiled potatoes, simple spices, ginger, green chillies, grated coconut and a garnish of coconut and lemon juice. It is a dry curry that perfectly balances the spice, making it a versatile accompaniment to various rice recipes and main dishes.
The term “podimas” refers to the unique cooking method of mashing or crumbling the main ingredient, which is then sautéed with a blend of aromatic spices to create a flavorful dish.
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Urulai Kizhangu podimas is characterized by its crumbled texture and gentle seasoning, making it a versatile accompaniment to various main dishes. Tamil Style Potato podimas is a dry curry with boiled potatoes seasoned with mustard seeds, curry leaves, grated ginger, green chillies and turmeric. It has a crumbly texture and is delicately spiced, allowing the potatoes’ natural flavours to shine.
This potato masiyal recipe differs from the usual potato fry recipes because podimas get it’s spice and taste only from green chillies and ginger. There are no additional spice powders in this podimas recipe.
Why you will love Potato Podimas Recipe with Coconut
Flavorful: The combination of South Indian spices, grated coconut and lemon juice infuses the potato curry with flavour.
Versatile: Potato podimas can be served with rice, roti, or as a stuffing in dosa or sandwiches, making it a versatile addition to any meal.
Perfect Comfort Food: Potato podimas’ familiar taste and homely appeal make it a comforting dish loved by people of all ages.
Texture: Urulai Podimas stands out for its crumbly texture, achieved by gently crumbling the boiled potatoes. This distinct characteristic sets it apart from other potato dishes in South Indian cuisine.
Easy to Make: With a simple recipe and easily accessible ingredients, urulai kilangu podimas is a convenient and very simple dish for beginners and seasoned cooks.
How to make Potato Podimas Recipe?
Boil potatoes in a pressure cooker. You can pressure cook the potatoes for 3 or 4 whistles until they are completely cooked. Peel the skin of the potatoes and crumble or dice the potatoes into big pieces. Do not mash the potatoes.
Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter.
Add the urad dal and a pinch of asafoetida. Sauté until the dals turn golden brown.
Add the chopped green chillies, finely chopped or grated ginger pieces and curry leaves. Sauté for a minute.
Add the boiled and diced potatoes to the pan.
Add a pinch of turmeric powder and the required amount of salt over the potatoes. Gently mix to ensure the spices coat the potatoes evenly.
Cook for a few minutes, stirring occasionally, until the potatoes are coated with the spices and heated through.
Add a little coconut and mix well. Garnish with fresh coriander leaves.
Switch off and add some lemon juice to the South Indian Potatoes, if desired. Mix again.
Serve hot with your choice of main dish and enjoy the flavours of this simple potato podimas.
Tips & Suggestions
Boil Potatoes Properly: Ensure the potatoes are boiled just right – they should be tender but not mushy.
Customize the Spice Level: Adjust the number of green chillies to suit your spice preference.
Enhance with Garnishes: Sprinkle a dash of freshly squeezed lemon juice for a tangy twist and add grated coconut for an added layer of flavour and texture.
How to serve Potato Podimas?
Serve with steamed white rice and a dollop of ghee for a comforting South Indian meal. Potato Podimas tastes fantastic with curd rice, rasam rice, and sambar rice. I love the combination of urulai podimas and small onion sambar.
Serve it with lemon rice, tomato rice, coconut rice or coriander rice.
Pair the urulaikizhangu podimas with hot and crispy dosas for a delightful breakfast or brunch.
Use urulai kilangu podimas as a filling for wraps or sandwiches for a flavorful twist to your regular meals.
Serve this delicious curry with Rotis or Pooris for a delightful combination.
Frequently asked questions
Potato podimas is not spicy, but you can adjust the spice level according to your preference by controlling the number of green chillies used.
Yes, you can make potato podimas in advance and reheat it when needed. Store it in an airtight container in the refrigerator for up to 2-3 days.
While the traditional recipe calls for regular potatoes, you can experiment with sweet potato for a unique twist on this classic dish. Raw Banana / Vazhakkai podimas and muttai podimas (egg podimas) are classic combinations you can try.
Potato podimas is naturally vegan as it does not contain any animal products. Simply ensure that the cooking oil you use is vegan-friendly.
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South Indian Potato Podimas Recipe
Ingredients
- 4 medium-sized Potatoes boiled and peeled
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 inch Ginger finely chopped
- 3 Green Chillies
- Curry Leaves few
- Asafoetida / Hing a big pinch
- ½ teaspoon Turmeric Powder
- Salt to taste
- Coriander Leaves few, for Garnish
- 3 tablespoon Grated Coconut
- 1 teaspoon Lemon Juice
Instructions
- Boil the potatoes in a pressure cooker for 3 or 4 whistles until they are completely cooked. Peel the skin of the potatoes and crumble or dice them into big pieces. Do not mash the potatoes.
- Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter.
- Add the urad dal and a pinch of asafoetida. Sauté until the dals turn golden brown.
- Add the chopped green chillies, finely chopped or grated ginger pieces and curry leaves. Sauté for a minute.
- Add the boiled and diced potatoes to the pan.
- Add a pinch of turmeric powder and the required amount of salt over the potatoes. Gently mix to ensure the spices coat the potatoes evenly.
- Cook for a few minutes, stirring occasionally, until the potatoes are coated with the spices and heated through.
- Add a little coconut and mix well. Garnish with fresh coriander leaves.
- Switch off and add some lemon juice if desired. Mix again.
- Serve hot and enjoy the delightful flavours of potato podimas.