Potato/Urulai Kizhangu podimas/poriyal
This is a spicy potato dry dish famous in South India. This can be taken along with Rice or chapathi.
Ingredients
1.Potatoes -3-4 Big
2.Green chillies - 4-5 slit length-wise
3. Dry Red chillies - 2 broken
4. Mustard - 1/2 tea spoon
5. Cooking Oil - 3 tea spoons
6. Channa dhal/yellow split lentils - 1/2 tea spoon
7. Urad dhal/Split black gram deskinned - 1/2 tea spoon
8. Curry leaves - around 10-12
9. Salt - To taste
10. Water - as required
11. Turmeric powder - 1/4 tea spoon
12. Red chilli powder - 3/4 tea spoon
13. Onion - If big, 1/2 onion or if pearl onions/shallots - 10 -finely chopped
Procedure
1. Wash the potatoes thoroughly and cut each of them into 4 quarters and boil them in a pan containing water along with 1 tea spoon of Salt.Keep the pan closed with a lid so that they get cooked well
2. Once they are cooked, remove them from water and allow them to cool in a separate plate.
3. Peel the skin from the potatoes and mash them into small pieces (Do not mash them into a fine paste. Just mash them enough to break the boiled potatoes into small pieces)
4. Add 3/4 tea spoon of salt, turmeric powder and red chilli powder to the potatoes and mix thoroughly till the pieces are fully covered with the powders.
5.Now take a frying pan and heat it. Add 3 tea spoons of cooking oil.
6. When the oil is hot, add the Channa dhal and Urad dhal and saute them till they turn golden color.
7. Add mustard , curry leaves and allow them to splutter
8. Add Red chillies , green chillies and onion and saute them well
9. Add the potato mix to the pan and mix well. Saute for a while till all the ingredients and mixed well. Cover the pan with a lid in a low flame for 5-10 minutes. Give it a gentle stir intermittently.
10. After 10 mins of cooking, the potatoes will start getting slightly roasted. Stir the mix and remove from the heat.
11. Serve this host and spicy potato podimas with Rice or Chapathi.
9. Salt - To taste
10. Water - as required
11. Turmeric powder - 1/4 tea spoon
12. Red chilli powder - 3/4 tea spoon
13. Onion - If big, 1/2 onion or if pearl onions/shallots - 10 -finely chopped
Procedure
1. Wash the potatoes thoroughly and cut each of them into 4 quarters and boil them in a pan containing water along with 1 tea spoon of Salt.Keep the pan closed with a lid so that they get cooked well
2. Once they are cooked, remove them from water and allow them to cool in a separate plate.
3. Peel the skin from the potatoes and mash them into small pieces (Do not mash them into a fine paste. Just mash them enough to break the boiled potatoes into small pieces)
4. Add 3/4 tea spoon of salt, turmeric powder and red chilli powder to the potatoes and mix thoroughly till the pieces are fully covered with the powders.
5.Now take a frying pan and heat it. Add 3 tea spoons of cooking oil.
6. When the oil is hot, add the Channa dhal and Urad dhal and saute them till they turn golden color.
7. Add mustard , curry leaves and allow them to splutter
8. Add Red chillies , green chillies and onion and saute them well
9. Add the potato mix to the pan and mix well. Saute for a while till all the ingredients and mixed well. Cover the pan with a lid in a low flame for 5-10 minutes. Give it a gentle stir intermittently.
10. After 10 mins of cooking, the potatoes will start getting slightly roasted. Stir the mix and remove from the heat.
11. Serve this host and spicy potato podimas with Rice or Chapathi.
(A milder version of this podimas/poriyal for kids can be prepared by not adding the red chilli powder to this recipe)
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