Peranakan-style Potato Podimas

Ingredients

In this Peranakan adaptation of Urulai kizhangu podimas, we incorporate Peranakan flavors and cooking techniques. The original Indian dish is typically spiced with Indian spices like coriander and chili powder, while the Peranakan version uses a combination of turmeric, cumin, and mustard seeds. Additionally, the Peranakan version includes shallots, garlic, and curry leaves for added aroma and flavor. We alse have the original recipe for Urulai kizhangu podimas, so you can check it out.

• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 sprig of curry leaves 1 sprig of curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, 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 vegetable oil in a pan over medium heat.
2. 2.
   Add mustard seeds and cumin seeds. Allow them to splutter.
3. 3.
   Add chopped shallots, minced garlic, and curry leaves. Sauté until the shallots turn golden brown.
4. 4.
   Add turmeric powder and sauté for a minute.
5. 5.
   Add the mashed potatoes and mix well to combine with the spices.
6. 6.
   Cook for 5-7 minutes, stirring occasionally, until the flavors meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

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

Tips & Tricks

• For a spicier version, add a pinch of chili powder or chopped green chilies.
• Serve the Peranakan-style Potato Podimas as a side dish with steamed rice or roti.
• Customize the dish by adding vegetables like peas or carrots for added color and flavor.
• To enhance the aroma, toast the mustard seeds and cumin seeds before adding them to the dish.
• For a creamier texture, add a splash of coconut milk or cream towards the end of cooking.

Serving advice

Serve the Peranakan-style Potato Podimas hot as a side dish alongside your favorite Peranakan or Indian main course. It pairs well with steamed rice, roti, or even as a filling for wraps or sandwiches.

Presentation advice

Garnish the Peranakan-style Potato Podimas with fresh cilantro leaves to add a pop of color. Serve it in a shallow bowl or on a platter, allowing the vibrant yellow color of the dish to shine through.