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.