Wednesday, June 23, 2010

Potato Podimas

It is also known as urulai kizhangu varuval / urulaik kilangu podimaas / potato fry.

Ingredients:

  • Potatoes (Urulaikizhangu / aloo / aaloo): 2
  • Onion (Vengayam / biyaaj): 1
  • Ginger (Inji / adarak): A small piece.
  • Curry leaves (Kariveppilai / karipatha): 5
  • Edible oil: 2 tsp
  • Mustard (kadugu / Rai): 1 tsp
  • Asafoetida / Asafetida (Perungaayam / Hing): a pinch of its powder
  • Turmeric powder (Manjal podi / Haldi): 1/4 tsp
  • Salt to taste

Procedure:

  • Boil the potatoes. Peel them. Mash them into small pieces.
  • Finely chop the onions.
  • Finely chop the ginger.
  • Heat oil in a non-stick wok / kadai / iruppu chatti
  • Add mustard.
  • When mustard splutters, add curry leaves, asafetida, turmeric powder and ginger.
  • Add onion, salt and sauté for a few minutes.
  • When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.
  • Turn the contents with care to have even cooking of the contents.

Tastes good with all rice preparations, chapatti, roti, parotta, puri, adai, vadai, bajji, bonda, pakoda, biriyani, Pulav, etc.

1 comment:

messyfish said...

I have eaten this dish before and loved it! Thanks for the recipe. I can make it myself now.