Dish

Urulai kizhangu podimas

Potato podimas

Urulai kizhangu podimas is a popular dish in Tamil Nadu, India. The dish is made by boiling potatoes until they are soft, then mashing them and adding a tempering of mustard seeds, urad dal, chana dal, curry leaves, green chillies, and grated coconut. The dish is then garnished with fresh coriander leaves. This dish is vegan and gluten-free.

Asian cuisine› Indian cuisine

Potato Dish

Origins and history

Urulai kizhangu podimas is a traditional South Indian dish that has been enjoyed for generations. It is believed to have originated in Tamil Nadu, India.

Dietary considerations

Vegan, gluten-free

Variations

There are many variations of this dish, some of which include adding onions, tomatoes, or ginger. Some people also add turmeric powder to give the dish a yellow color.

Presentation and garnishing

Urulai kizhangu podimas can be garnished with fresh coriander leaves or grated coconut. It can also be served with a wedge of lemon or lime.

Tips & Tricks

To make this dish more flavorful, you can add a pinch of asafoetida (hing) to the tempering. You can also add some roasted peanuts or cashews for a crunchy texture.

Side-dishes

Urulai kizhangu podimas can be served as a side dish with rice and sambar or rasam. It can also be served as a main course with roti or naan.

Drink pairings

This dish pairs well with a cold glass of lassi or buttermilk.

Delicious Urulai kizhangu podimas recipes