Urulaikizhangu Podimas | Potato Podimas

Potato Podimas is one of the quick and easiest potato curry one could make. This grated potato curry is flavored with abundance of ginger and lemon juice. 

Potato curry or potato stir fry is one of the most liked curry in every household. This Potato Podimas is very popular in South Indian kitchen. This is one of the easiest curry one could make, so we could also say this is a recipe that every beginner in the kitchen should try.

This week I am doing ‘Lemon recipes’ for the Blogging marathon. You will be wondering why I am writing about potato when I should be doing lemon recipes. This recipe is incomplete without the addition of lemon. Even though potato is the main ingredient in the recipe, the star component is the lemon and the ginger.

Most of us have trouble keeping the shape of the potato intact when making potato curry. One cannot go wrong with that in this recipe, because the potato is in the grated form and there is no pressure to keep the shape. This goes well as a side dish for spicy sambhar/kuzhambu or rasam.

What Kind of Potato to use for this curry – 

I always have Russet potato in my pantry and that is what I have always used. This recipe would work pretty much with any potato as we are going to grate the cooked potato. 

What kind of flavor does this curry have – 

The majority of the flavor from this curry comes from ginger and lemon juice. Those two ingredients are a must for this recipe and it would not be potato podimas if we skip either of these two ingredients. I also use coconut oil for flavoring as it just tastes amazing with the coconut flavor. 

 
Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – easy

Ingredients to make Potato Podimas – (serves 4)

• Potato – 4 large
• Mustard seeds – 1 tsp
• Ullutham paruppu / Urad dal – 1 tsp
• Kadalai paruppu / channa dal – 1 tsp
• Ginger – 2 tsp (grated fine)
• Green chilies – 3 or 4 (finely chopped)
• Curry leaves – few
• Asafetida – ¼ tsp
• Lemon juice – 2 tbsp
• Oil – 1 tbsp (preferably coconut oil)
• Salt – to taste

Procedure to make Potato Podimas –

• Boil the potatoes and remove the skin. You could either cook the potatoes in a pressure cooker or in the microwave. If cooking in the pressure cooker, make sure that the potatoes do not become too mushy. I usually remove the skin of the potatoes and then cook it in the microwave. Cook it until they are knife tender.

• Let it cool down a bit and then grate the potatoes in a large holed grater. I use my box grater for this.

• In a large pan, heat the oil and then add the mustard seeds. Once the seeds splutter, add the urad dal, channa dal, grated ginger, green chilies, curry leaves and asafetida. Fry them for about 30 seconds.

• Now add the grated potatoes and salt to taste. Mix it well and let it cook for about 2 minutes.

• Remove the curry/poriyal from flame and then add the lemon juice. Mix well and serve!

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Potato Podimas

Potato Podimas is one of the quick and easiest potato curry one could make. This grated potato curry is flavored with abundance of ginger and lemon juice. 

Course Side Dish

Cuisine Indian, Tamil Nadu

Keyword Easy potato stir fry, How to make potato Podimas with grated potato, potato curry, Potato side dish for sambhar, Potato with lemon and ginger, Quick and simple potato curry

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 servings

Author Sandhya Ramakrishnan

Ingredients

• Potato – 4 large
• Mustard seeds – 1 tsp
• Ullutham paruppu / Urad dal – 1 tsp
• Kadalai paruppu / channa dal – 1 tsp
• Ginger – 2 tsp grated fine
• Green chilies – 3 or 4 finely chopped
• Curry leaves – few
• Asafetida – ¼ tsp
• Lemon juice – 2 tbsp
• Oil – 1 tbsp preferably coconut oil
• Salt – to taste

Instructions

1. Boil the potatoes and remove the skin. You could either cook the potatoes in a pressure cooker or in the microwave. If cooking in the pressure cooker, make sure that the potatoes do not become too mushy. I usually remove the skin of the potatoes and then cook it in the microwave. Cook it until they are knife tender.
2. Let it cool down a bit and then grate the potatoes in a large holed grater. I use my box grater for this.
3. In a large pan, heat the oil and then add the mustard seeds. Once the seeds splutter, add the urad dal, channa dal, grated ginger, green chilies, curry leaves and asafetida. Fry them for about 30 seconds.
4. Now add the grated potatoes and salt to taste. Mix it well and let it cook for about 2 minutes.
5. Remove the curry/poriyal from flame and then add the lemon juice. Mix well and serve!