Potato is a root vegetable that transforms into a variety of different dishes as you travel from one part of the Indian subcontinent to another.So, just like other regions Batata Baji, alojoca, aloo sheddo, etc., made with boiled and mashed potatoes, including the famous Potato Podimas in southern India. This Vegan Potato Podimas recipe is basically mashed potatoes seasoned with basic South Indian spices and herbs.
More information about Potato Podimas
Potato Podimas, also known as Urulaikilangu Podimas in Tamil, can be considered as a side dish or even as a thick spiced aloe vera curry. You could say it's a bit like a South Indian spiced version of mashed potatoes, without the cream or butter in it. This is also a satvik, no onion, no garlic recipe.
Potato Podimas recipe is one of many quick and easy recipes with aloe vera, a universally loved vegetable. So, even in my house, I make this dish often as it is the easiest way to transform ordinary aloo ki sabzi into something different yet delicious.
I developed this Potato Podimas recipe after being inspired by a South Indian restaurant that I often went to with my family during my childhood. Their aloo podimas were once part of the South Indian thali, which is delicious in its own right.
You can make this hearty potato podhimas just by using a few easily available spices that are always available in Indian kitchens.Another recipe that I think is very similar to podimas is this spicy one baked beansalso cooked in South Indian style.
Service suggestions
I love eating potatoes and beans at home with rice as a refreshing dish Coriander rice or a tomato rice.Since this dish is spicy, it goes well with non-spicy dishes too Rice cereal.
Because Potato Podimas are neither spicy nor spicy; therefore, it also makes an excellent combination with poris and chapattis or rotis.
If you don’t want any bread, go with sambar rice, rasam rice or a very homely dal rice and serve this pod as a side dish.
Step-by-step guide
How to Make Potato Podimas
Prepare
1. Weigh and prepare all ingredients.
2. Boil or steam 2 large potatoes in a pressure cooker or steamer until cooked and mash.
3. While the potatoes are still hot or lukewarm, peel and roughly mash the potatoes.
4. You can also mash the potatoes. Set the roughly mashed potatoes aside.
Making Potato Podimas
5. In a saucepan, heat 1 to 1.5 tablespoons oil. Crack in 3/4 teaspoon mustard seeds.
7. Then add 3/4 teaspoon of cumin seeds.
8. Let the cumin seeds spread out.
9. Add 1 chopped green chilli and ½ teaspoon grated ginger.
10. Next, add 10 to 12 curry leaves, 1/4 teaspoon turmeric powder and 1/4 teaspoon asafoetida powder (hing).
11. Fry for 8 to 9 seconds.
12. Then add mashed potatoes.
13. Add salt as needed.
14. Stir fry over low heat for 3 to 4 minutes. Stir occasionally.
15. Add 1/4 cup chopped coriander leaves.
16. Stir-fry on low heat for another 1 to 2 minutes. Instead of frying with coriander leaves, you can also garnish with coriander leaves.
17. Serve Potato Podimas hot with chapatis, poori, sambar-rice, rasam-rice or dal-rice.
Expert Tips
- You can mash or even crush the cooked potatoes.
- Make sure to add the lemon juice and coconut last. Turn off the heat, add these, mix and serve.
- Make it spicier by increasing the amount of green chilies in the recipe.
- You can also add 3/4 teaspoon of urad dal (black gram) while tempering. However, I avoid it because it sticks to my teeth!
More potato recipes to try!
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potato pods
Potato podimas are a quick and easy South Indian style spiced tempered mashed potato curry.
Preparation time 25 minute
cooking time 15 minute
total time 40 minute
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Prepare
Rinse potatoes with clean water. Then boil or steam the potatoes in a stovetop pressure cooker or steamer or Instant Pot, adding water as needed.
The potatoes should be fully cooked and have a mashable consistency.
When the potatoes are hot or cool, peel them.
Mash them roughly. You can also mash the potatoes if you like. Set the roughly mashed potatoes aside.
Make potato pods
Heat oil in a pan. Start by popping the mustard seeds over low heat. Then add the cumin seeds and let them spread out.
Add green chillies, ginger, curry leaves, turmeric and asafoetida.
Fry over low heat for 8 to 9 seconds, being careful not to burn the spices. Add mashed potatoes. Stir and mix well.
Add salt as needed and sauté over low heat for 3 to 4 minutes, stirring occasionally.
Add coriander leaves and sauté over low heat for another 1 to 2 minutes.
In addition to frying with coriander leaves, you can also garnish with coriander leaves.
Eat potato pods hot or warm with a combination of chapati, puri or sambar rice, rasam rice, curd rice or dal rice.
- The recipe can be adjusted to suit your needs.
- You can use any neutral flavored oil.
nutrient content
potato pods
Amount per serving
Calories Chapter 241 Calories from Fat 72
% Daily Value*
fat 8 grams12%
Saturated fat 1g6%
Polyunsaturated fat 1g
Monounsaturated fat 6g
sodium 605 mg26%
Potassium 940 mg27%
carbohydrate 39 grams13%
fiber optic 5gtwenty one%
2 grams of sugar2%
protein 5 grams10%
Vitamin A 339IU7%
Vitamin B1 (Thiamine) 0.2 mg13%
Vitamin B2 (riboflavin) 0.1 mg6%
Vitamin B3 (niacin) 60 mg300%
Vitamin B6 1 mg50%
Vitamin C 144 mg175%
Vitamin E 3 mg20%
Vitamin K 11 micrograms10%
calcium 60 mg6%
Vitamin B9 (folic acid) 625 micrograms156%
iron 2 mg11%
magnesium 59 mg15%
phosphorus 138 mg14%
zinc 1 mg7%
*Percent Daily Values based on a 2,000 calorie diet.
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