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A simple yet flavorful South Indian stir-fry made with crumbled boiled potatoes, sautéed onions, and a classic tempering of spices. This comforting dish is the perfect side for sambar or rasam rice.
Prepare the Potatoes: Place the potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until fork-tender. Drain, let them cool slightly, then peel the skins. Using your hands or a fork, crumble the potatoes into coarse, bite-sized pieces. Do not mash them. Set aside.
Temper the Spices: Heat sesame oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown, being careful not to burn it.
Sauté Aromatics: To the same pan, add the slit green chilies, grated ginger, curry leaves, and hing. Sauté for 30-40 seconds until the curry leaves are crisp and the aromatics are fragrant. Then, add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
Combine and Cook: Add the turmeric powder and salt to the onions and mix well. Cook for 30 seconds. Now, add the crumbled potatoes to the pan. Gently toss everything together, ensuring the potatoes are evenly coated with the onion-spice mixture. Cook for 3-4 minutes, allowing the flavors to meld together.
Garnish and Serve: Turn off the heat. Drizzle the fresh lemon juice over the potatoes and sprinkle with finely chopped coriander leaves. Give it a final gentle mix. Serve the Potato Podimas hot as a side dish with rice and sambar or rasam.
A simple yet flavorful South Indian stir-fry made with crumbled boiled potatoes, sautéed onions, and a classic tempering of spices. This comforting dish is the perfect side for sambar or rasam rice.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 196.09 calories per serving with 3.79g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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For a classic Tamil Nadu style, add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end.
Incorporate 1/2 cup of boiled green peas or finely chopped carrots along with the onions for added nutrition and color.
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
For a version suitable for festivals or fasting, you can omit the onions. The dish will still be delicious, with the flavors of ginger and spices shining through.
Potatoes are rich in complex carbohydrates, which provide sustained energy to the body, making this a fulfilling side dish.
The inclusion of ginger and hing (asafoetida) in the tempering helps in stimulating digestion and preventing bloating.
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure and fluid balance.
One serving of Potato Podimas (approximately 1 cup or 185g) contains around 180-220 calories, depending on the amount of oil used.
Yes, Potato Podimas can be a healthy dish. Potatoes are a good source of carbohydrates for energy, potassium, and Vitamin C. The spices like turmeric and ginger have anti-inflammatory and digestive benefits. It is a relatively low-fat side dish when prepared with minimal oil.
Mushiness is usually caused by over-boiling the potatoes or mashing them too finely. Boil them just until they are fork-tender and crumble them coarsely to maintain texture.
Waxy potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well. However, starchy potatoes like Russet can also be used for a softer, fluffier texture. The choice depends on your personal preference.
Absolutely! You can skip the onions for a 'no onion, no garlic' version, which is often prepared during religious festivals. The dish will still be flavorful due to the ginger and other spices.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat or in the microwave until warmed through. You might need to sprinkle a little water if it seems too dry.
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