I have made potato podimas only very few times as no one here likes it. But I love that name, it fascinates me every time when ever I hear ‘Podimas’. Since I have not made this that much often, I don’t know too, how to make this. When I made last time too, it didn’t turn out good. The taste was not as my mom and MIL makes. I had no idea why. I think I mashed up the potatoes too much. So it wasn’t good. This goes well with any south Indian lunch menus. Kara kuzhambu, vathal kuzhambu, or arachuvitta sambar will go well with this potato podimas. Today when I was talking to my MIL, I asked her how to make and made it for lunch. Try this Indian way of mashed potatoes.

Potato Podimas recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Potatoes, large	2
Onion	1
Green chilli	3
Grated coconut	1/4 cup
Coconut oil	1 tsp

 

To temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	2 tsp
Curry leaves	1 sprig

 

Method

1. Chop onion finely, chop green chilli into circles. Pressure cook halved potatoes for 3 whistles. Peel the skin and make it a crumble. Do not mash.Heat a kadai with oil and temper with the items given under ‘To temper’ table. Add onion and green chilli, fry till onion turns transparent without changing its colour. Add more oil if needed.

2. Add salt and give a quick stir, add the potato crumble.

3. Add grated coconut and give a stir to mix well. Drizzle little coconut oil if desired. 

Notes

• Do not mash the potatoes, just crumble it roughly.
• You can add a tsp of lemon juice too, but we generally don’t do that.
• Coconut oil enhances the flavor.
• You can also add turmeric along with salt to make it yellow.

We had it for lunch with radish sambar and hot rice. Mild and flavorful!

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