Potato Podimas
Potatoes are the most used and favorite vegetable in our kitchen. I also use it as an 'upma' vegetable. What exactly is an 'upma' vegetable? During weddings, when the families run out of food due to huge crowd, they would add upma as a substitute and serve. Similarly when I run of out vegetables, potatoes come in handy. Isn't this true for most of us?
Is there anything good about Potatoes? Yes, definitely - "Potatoes rank highest in potassium among the top 20 most frequently consumed raw vegetables." That's good news for most of us, isn't it?
Potato Podimas is known for its bright yellow color! Here we go with the preparation.
Ingredients:
Potatoes (Urulaikizhangu) - 2 boiled, peeled and mashed slightly into ice cube sized pieces
Onion (Vengayam) - 1/2 finely chopped
Ginger (Inji) - finely chopped or crushed, 1/2 teaspoon
Curry leaves (Kariveppilai) - 4-5
Oil - 2 teaspoons (peanut oil for a rich taste, if you're diet conscious, you can add corn oil or vegetable oil)
Mustard seeds - 1 teaspoon
Asafoetida (Perungaayam) - a pinch
Turmeric powder - 1/4 teaspoon
Salt - according to taste
Procedure:
1. Add oil in a non-stick kadai (non-stick is preferred since a slight roasting is done).
2. When the oil is hot add mustard seeds. When mustard seeds splutter, add curry leaves, asafoetida, turmeric powder and ginger.
3. Add finely chopped onion, salt and saute for a few minutes.
4. When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.
5. Turn sides, care should be taken not to burn or mash the potatoes into a fine paste. Potato pieces should be seen.
Done!
Approximate cooking time: 10 minutes (excluding Potato boiling which might take another 15 minutes)
Goes well with: Curd Rice, Sambhar Rice, Rasam Rice, Peas Pulav, Puli Kuzhambu, Chapathi
Is there anything good about Potatoes? Yes, definitely - "Potatoes rank highest in potassium among the top 20 most frequently consumed raw vegetables." That's good news for most of us, isn't it?
Potato Podimas is known for its bright yellow color! Here we go with the preparation.
Ingredients:
Potatoes (Urulaikizhangu) - 2 boiled, peeled and mashed slightly into ice cube sized pieces
Onion (Vengayam) - 1/2 finely chopped
Ginger (Inji) - finely chopped or crushed, 1/2 teaspoon
Curry leaves (Kariveppilai) - 4-5
Oil - 2 teaspoons (peanut oil for a rich taste, if you're diet conscious, you can add corn oil or vegetable oil)
Mustard seeds - 1 teaspoon
Asafoetida (Perungaayam) - a pinch
Turmeric powder - 1/4 teaspoon
Salt - according to taste
Procedure:
1. Add oil in a non-stick kadai (non-stick is preferred since a slight roasting is done).
2. When the oil is hot add mustard seeds. When mustard seeds splutter, add curry leaves, asafoetida, turmeric powder and ginger.
3. Add finely chopped onion, salt and saute for a few minutes.
4. When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.
5. Turn sides, care should be taken not to burn or mash the potatoes into a fine paste. Potato pieces should be seen.
Done!
Approximate cooking time: 10 minutes (excluding Potato boiling which might take another 15 minutes)
Goes well with: Curd Rice, Sambhar Rice, Rasam Rice, Peas Pulav, Puli Kuzhambu, Chapathi
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