For podimaas, the boiled potatoes are usually crumbled by hand till they are a little mashed but not completely. However, I like it when they are in small pieces (not choppped with a knife but roughly done with my hands). Since my daughter pretty much eats the same food we do, I use red chillies instead of green chillies since they are less spicy. Lots of turmeric is important for me -bright yellow is just the way podimaas should be! Different from the golden, crusty version I make at other times.
What is your favourite version of having potatoes?
Urlaikizhangu Podimaas - Potato Stir Fry
4 medium sized potatoes, boiled and peeled.
1 tbsp oil
Mustard seeds - 1 tsp
Chana Dal - 1 tsp
Urad Dal - 1/2tsp
Curry Leave - a few
Dried Red chillies - 2-3 broken (traditionally, one used fresh green chillies)
Ginger - grated/chopped fine - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
lime juice - a squeeze
1. With your hands, roughly break the boiled potatoes into small pieces; or chop them up.
2. Add the oil to a pan and heat, put in the mustard seeds and when they pop, lower flame, add the chana dal, urad dal, red chillies and curry leaves. When the dals turn goldern, add the turmeric powder and ginger.
3. Add the potatoes and salt and mix well. Stiry fry for about 5 minutes, till it heats through and is mixed well.
4. Remove from flame and add a dash of lime juice. Serve warm with rice and accompaniments like sambar, rasam or kozhambu. Thayir saadam (yoghurt mixed with rice) tastes sublime with this stir fry.