Urulai Kizhangu Podimas

Ingredients

• 4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• A pinch of asafoetida A pinch of asafoetida
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 3g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat.
2. 2.
   Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves and sauté for a few seconds.
4. 4.
   Add asafoetida, turmeric powder, and red chili powder. Mix well.
5. 5.
   Add the mashed potatoes and salt. Stir to combine all the ingredients.
6. 6.
   Cook for 5-7 minutes, stirring occasionally, until the flavors are well incorporated.
7. 7.
   Garnish with fresh cilantro leaves.
8. 8.
   Serve hot as a side dish with rice or roti.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender but not overly mushy. This will ensure the right texture for the dish.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Adding a squeeze of lemon juice before serving can enhance the flavors of the dish.
• You can also add finely chopped onions and green chilies for extra flavor and texture.
• To make the dish more nutritious, you can add boiled and mashed peas or carrots along with the potatoes.

Serving advice

Urulai Kizhangu Podimas can be served as a side dish with steamed rice, sambar, and rasam. It also pairs well with Indian breads like roti, naan, or paratha.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian thali or on a plate with a side of chutney for an appealing presentation.