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.
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
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