Urulaikizhangu podimas | Potato podimas | urulai podimas | urulai kizhangu podimas | potato fry | Urulaikizhangu curry | Potato curry | Indian style potato | potato recipes | potato poriyal | catering style urulai | Tamil Brahmin style potato | Tamilnadu style recipe with step-by-step pictures and video recipe. Check out the Potato podimas recipe for a detailed recipe with tips and tricks. If you like the video pls SUBSCRIBE to my channel. with step-by-step pictures and video recipes.
PRESSURE COOK POTATOES
Always cook potatoes with salt to avoid overcooking. Add water just as required. Also, adjust the whistles according to your potatoes. You can also cook potatoes in the microwave.
SHOULD I ADD COLD WATER TO COOKED POTATOES?
It is optional but it helps to avoid overcooking.
Should I use a potato masher?
Traditionally potatoes are crumbled for podimas. You can slightly mash using your hands to avoid the masher. You can also grate potatoes or roughly chop them.
CAN I COOK POTATO podimas ON A HIGH FLAME?
No, Slow cooking is key for the perfect tasty potato fry. after tempering add potato, quickly saute, and turn off the stove.
Serving suggestion
Tastes good with rice accompaniment like kuzhambu, rasam, etc.
CAN I ADD ONION FOR urulai kizhangu podimas?
Traditionally onion and garlic are not added. According to your taste.
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Ingredients
Pressure cook
3 potatoes
Water
Salt
Temper
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
5 cashews
1/2 tablespoon Chana dal
urulai kilangu Podimas
2 green chilli
1/2 teaspoon ginger, tightly pressed
1 tablespoon coconut
Curry leaves
1 tablespoon coconut, heaped
Lemon juice around 1 tsp
How the make urulaikizhangu podimas with step-by-step pictures
- First, cook potato with enough water, and salt for 2 whistles
- Transfer to a colander and run cold water to prevent further cooking
- drain the water completely and cool
- Peel and crumble
- Add oil and heat on a medium flame
- When the oil turns hot, add cashews, mustard seeds, and chana dal; let them splutter
- Furthermore add green chilli, curry leaves, and ginger; roast well
- Add salt and quickly mix
- Furthermore, add potatoes and turn to a low flame
- Mix and turn off the stove
- Finally add coriander leaves, coconut, and lemon juice; mix and cool
Ingredients
Pressure cook
- 3 potatoes
- Water
- Salt
Temper
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 5 cashews
- 1/2 tablespoon Chana dal
urulai kilangu Podimas
- 2 green chilli
- 1/2 teaspoon ginger tightly pressed
- 1 tablespoon coconut
- Curry leaves
- 1 tablespoon coconut heaped
- Lemon juice around 1 tsp
Instructions
- First, cook potato with enough water, and salt for 2 whistles
- Transfer to a colander and run cold water to prevent further cooking
- drain the water completely and cool
- Peel and crumble
- Add oil and heat on a medium flame
- When the oil turns hot, add cashews, mustard seeds, and chana dal; let them splutter
- Furthermore add green chilli, curry leaves, and ginger; roast well
- Add salt and quickly mix
- Furthermore, add potatoes and turn to a low flame
- Mix and turn off the stove
- Finally add coriander leaves, coconut, and lemon juice; mix and cool
Video
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