Potato podimas in Tamil Style, Urulai Kizhangu Podimas, is a delicious and yummy potato stir fry recipe that would make your kids love you even more for your cooking skills.
Potato is one of my favorite veggies. And I love the potato in any form. And this variety is just the perfect way to cook and enjoy this amazing Potato podimas in Tamil Style, Urulai Kizhangu Podimas.
For more similar recipes try the following,
Fry Bhindi Masala
I prefer to really chop the potato really, really small and stir fry them rather than boiling as I feel it becomes quite soggy when we boil it. If you would like to cut down on the cooking time, you can steam the chopped potatoes on the rice cooker or steamer.
But do not boil the potatoes, they just turn soggy. As the potatoes are cut into really small pieces, it doesn’t take long for them to cook.
The Potato podimas in Tamil Style or Urulai Kizhangu Podimas is a very famous recipe from the Tamil cuisine. As you all must have known by now that I grew up in Chennai, the South Indian capital of Tamil Nadu, this dish comes as a natural to me.
You will see many homes in Chennai or Tamil Nadu making this Potato podimas in Tamil Style, Urulai Kizhangu Podimas. It doesn’t require too many ingredients too. It is just the cutting part which is crucial. The more bit size you cut, the better. And it will be faster to cook too.
What is Podimas
The literal meaning of podimas is “mashed”. You can make a variety of podimas with different vegetables. You can either boil the veggies and mash them lightly before seasoning them. Or you can cook the veggies on low heat to steam on it’s own.
Is boiling or steaming a better option for podimas
Though most of the traditional podimas recipes will call for boiling, it is always better to steam them to avoid losing the nutrients.
Boiling for too long in water and discarding the water will lose all the nutrients from the veggies. Instead, you can chop whatever veggie you are making into really small pieces and cook on low heat. When you cook it covered on low heat, the taste is really good.
The best part is that kids would totally love this type of dish. We all know, how kids love everything fried. And how it important to teach them to eat healthy these days. This Potato podimas in Tamil Style, Urulai Kizhangu Podimas would taste just as good yet uses only two tablespoon of oil. Isn’t that just great.
You can serve this Potato podimas in Tamil Style, Urulai Kizhangu Podimas with steamed hot plain rice and dal for a perfect meal.
You can serve the potato podimas with
Plain rice, jeera rice, roti or even dosa. This is a great accompaniment that pares well with all kinds of dishes.
Tips for making the Potato podimas, Urulai Kizhangu Podimas.
- After cutting the potatoes, soak them in salty water immediately to prevent browning.
- Cut the potatoes as finely as possible.
- Alternatively, you can boil the potatoes and mash them lightly.
- For best flavor and taste, crush the garlic and chili in a stone pestle.
Step By Step Picturial of the Potato Podimas
- Heat oil in a pan and add the spices
- Add the onion
- Saute till the onion is brown
- Add potato, salt and turmric powder. Cook on low heat till potatoes are almost done.
- Grind the garlic and red chili. You can also crush it in stone pestle for more flavor and aroma.
- Add the garlic and chili paste to the cooked potato and cook till the potatoes are fully done. Your delicious potato podimas is ready to serve.
Potato podimas, Tamil, Urulai Kizhangu Podimas,
What You Need:
- 3 big sized potatoes or 5 small ones, cut very finely
- 2 tbsp oil
- 1/2 tsp cumin seeds / jeera
- 1/4 tsp fennel seeds / saunf / sambu
- 1 sprig of curry leaves
- 2 - 3 whole dry red chili
- 1 medium sized onion,, finely chopped
Make a paste
- 1 pod small garlic
- 3 - 4 whole dry red chili
How To Make:
- Heat oil in a kadai. Add the cumin seeds, fennel seeds, curry leaves and dry red chili. Give it a stir and add the onions. Fry till the onions are lightly brown in color.
- Next add the finely chopped potatoes. Cook on high heat till all the moisture is absorbed from the potatoes and they start turning brown.
- Reduce the flame and cook with lid closed. Stir frequently in between. Switch off the flame when the potatoes turn soft and are cooked.
- Serve hot with some dal and rice.
Nutrition Value: (estimates)
Signing off until next time,
This recipe was originally published in July 2016. It has been retested and updated with reader feedback. New step by step photos have been added and the recipe has been made printable in September of 2018.
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