Urulai Kizhangu Podimas

Potato is known as Aloo in hindi, urulai kizhamgu in tamil. Urulai Kizhangu Podimas is my all time favourite. My mom usually prepares this potato podimas along with Sambar. This potato curry is usually taken as a side dish to Rice. Especially curd rice and potato podimas makes a great combination. Please check below for step by step instructions and pictures for preparing South Indian Urulai Kizhangu Podimas - Potato Podimas.

Preparation Time:     5 mins

Cook Time :                20 mins

Ready in :                   25 mins
Yields :                        2 Servings 

Ingredients:

Boiled Potatoes	4
Onions chopped	1/2 Cup
Shredded coconut	1 tbsp
Ginger Finely chopped	1.5 tbsp
Turmeric Powder	1/4 tsp
Coriander Powder	1 tsp
Chilli Powder	1 tsp
Oil	2 tbsp
Mustard	1/4 tsp
Cumin seeds	1/2 tsp
Curry leaves	3
Urad dhal	1 tsp
Channa dhal	1 tsp
Salt
Green chillies	1
Coriander Leaves	2 stalk

Instructions:

• Wash Potatoes. Cut into 4 pieces and boil till they become soft and tender. Allow it to cool and peel the skin.

• Mash the potatoes and add turmeric powder, coriander powder, chilli powder, salt and coriander leaves.

• Heat oil in the pan and add mustard, cumin seeds, Urad dhal and channa dhal. Fry till channa dhal turns golden colour. Add curry leaves,green chillies and ginger. Fry till raw smell goes off.

• Add chopped onion and fry till onion turn translucent.

• Add smashed potatoes and fry it in a low flame for 3 -5 minutes. Add shredded coconut and remove the pan from  the stove.

Potato Podimas  / Urulai Kizhangu Podimas  / South Indian Potato dry curry

Tips:

Adding shredded coconut is optional