SIMPLE POTATO PODIMAS / EASY URULAIKIZHANGU PODIMAS

Here is a simple Potato side dish which needs minimum ingredients and can be prepared in a jiffy with absolutely no fuss....

And mind you...it is a healthy ,low fat dish too!

Though there are many Potato curries ,this one is  my all time favorite...

INGREDIENTS

• POTATOES-1/2 Kg
• GREEN CHILLY- 3 - 4
• GRATED COCONUT -1/2 Cup
• MUSTARD SEEDS -1/4 Tsp
• URAD DHAL -1 Tsp
• OIL -3 Tsps
• CURRY LEAVES -Few
• SALT TO TASTE

METHOD

• Wash and clean the potatoes.Cut into halves or quarters depending on their size.
• Pressure cook till just done.
• Drain.
• Peel the potatoes and crumble them coarsely.
• Heat the oil in a pan.
• Fry the mustard seeds and urad dhal.
• Saute the chopped green chillies.
• Now add the crumbled potatoes  and salt to taste.
• Stir well and cook for a few minutes.
• Add the grated coconut .Stir well.
• Add the curry leaves and garnish the dish.
• Serve hot with hot rice,sambar,rasam or curd rice.

#  If you wish,you can season the dish with a broad pinch of asafoetida or a teaspoon of lime juice.

ALOO METHI CURRY

Here is a simple ,tasty and healthy Aloo Methi curry....the ultimate comfort food to be had with soft phulkas....

INGREDIENTS

• POTATOES-3
• METHI LEAVES- 2 to 3 CUPS
• CUMIN SEEDS-1/2 TEASPOON
• ONION-1
• TOMATO-1
• GARAM MASALA POWDER-1/2 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWER-1/4 TEASPOON
• OIL-1/4 CUP
• SALT TO TASTE

METHOD

• Chop the onion and tomato.
• Peel and cube the potatoes.
• Boil them till done.Drain.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the onions and tomatoes .Fry till soft.
• Now add the methi leaves and potatoes.
• Add the turmeric,salt,chilli powder and garam masala powder.
• Stir fry till the leaves are soft and have shrunk in size.
• Remove from heat .
• Serve hot with rotis /phulkas or any Indian bread of your choice.

KADAPPA / POTATO CURRY/ KUMBAKONAM KADAPPA

"Kadappa "is a simple and flavorful side dish  made with onions , potatoes ,coconut and spices...

It is a versatile dish and is a perfect ,low fat,accompaniment to idlis, dosas, chappathis ,puris etc.

This dish is a speciality of  Thanjavur and Kumbakonam areas...

It is not easily available in regular restaurants  but I heard some Messes do serve it.

Any one who tries it for the first time is intrigued by its taste and flavor..

"Is it Korma?" asks someone...

"No it is more like a masala "said another...

"It is a bit like Malabar Stew" commented one...

"No. It is more like Kootu with a dash of masala" declared another....

I say "It is a bit of all"

And all agree but say  "It is different and yummy too!"



INGREDIENTS

•  POTATO-1/4 KG
• ONION- 3
• OIL -2 TEASPOONS
• SALT TO TASTE
• CURRY LEAVES FOR GARNISHING- FEW

FOR  SEASONING

• CLOVES-4
• ELAICHI-4
• BAY LEAVES-FEW
• CINNAMON-2 BITS
• GREEN CHILLY-1

GRIND TOGETHER

• GARLIC- 4-6 CLOVES
• GREEN CHILLIES-2
• ROASTED GRAM-1 TABLESPOON
• GRATED COCONUT-2 TABLESOPPNS
• SAUNF (FENNEL SEEDS)-1/2 to 1  TEASPOON

METHOD

• Grind together the garlic,coconut,chillies,roasted gram and saunf to a fine paste with enough water.
• Boil ,peel and chop the potatoes.
• Chop the onions.

• Heat a heavy bottomed pan .Add the oil and fry the seasonings.
• Add the chopped chilly,onions and potatoes .
• Cook well for a few minutes .
• Now add the salt  to taste.

• Add the ground masala and enough water and boil well.
• Simmer over low heat for a few minutes and remove from heat.

• Garnish with curry leaves .
• Serve hot with hot idlis, dosas ,puris or chappatis.

POTATO PODIMAS /URULAIKIZHANGU PODIMAS

Who said a tasty Potato Curry should be spicy or roasted or at least shallow fried?

Here is a tasty ,almost oil -free potato curry...

In fact ,it is a traditional recipe that has been taken over
by Potato Fry and Spicy Potato Curry... 

INGREDIENTS

• POTATOES-1/4 Kg.
• CHOPPED ONION-1/2 CUP
• GRATED GINGER -1/2 TEASPOON
• GREEN CHILLIES-4
• GRATED COCONUT-1 TABLESPOON(optional)
• OIL-2 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/4 TEASPOON
• CHANNA DHAL -1/2 TEASPOON
• LIME JUICE-1 TEASPOON
• CURRY LEAVES- FEW

METHOD

• Boil the potatoes in their jackets till just done.
• Cool.Peel the potatoes. Crumble the potatoes roughly.
• Heat the oil in a pan.
• Splutter the mustard seeds,dhals,chopped green chillies and ginger .
• Add the onions and fry till transparent.
• Add the potatoes and salt to taste.
• Stir fry for a few minutes.
• Garnish with a few curry leaves and grated coconut.
• Remove from heat and mix in the lime juice.
• Serve hot with hot steamed rice and hot sambar /rasam etc.

LOW FAT POTATO CURRY

USUALLY A LOT OF FAT IS USED UP IN ROASTING THESE POTATOES....

SO THESE HI CARB POTATOES BECOME A HIGH FAT,HIGH CALORIE DISH TOO...

AND YOU WON'T HAVE TO MONITOR THE CURRY TOO...

TRY OUT MY LOW FAT POTATO CURRY...


RECIPE FOLLOWS...


INGREDIENTS

POTATOES                    - 250 GMS
CHILLY POWDER        -1 TEASPOON
TURMERIC POWDER  -1/4 TEASPOON
SUGAR                           - 1/4 TEASPOON
SALT TO TASTE
OIL                                 - 2 TABLESPOON

METHOD

1. PEEL AND CUBE THE POTATOES.
2. HEAT THE OIL IN A PRESSURE PAN.
3. ADD THE POTATO CUBES  ALONG WITH SALT,SUGAR ,TURMERIC AND CHILLI POWDER.
4. TOSS WELL.
5. SPRINKLE SOME WATER.
6. COVER THE PAN WITH THE LID AND PUT THE WEIGHT.COOK TILL IT GIVES OUT 3 WHISTLES.
7. SWITCH OFF THE GAS.RELEASE THE PRESSURE GRADUALLY.OPEN THE PAN.
8. TOSS THE COOKED POTATOES AND COOK FOR A MINUTE OR TWO .
9. THIS CURRY GETS A BEAUTIFUL GOLDEN BROWN COLOR WITH MINIMUM OIL AND EFFORT.
10. THE SUGAR HELPS IN CARAMELISING THE CURRY AND ADDING TO THE RICH COLOR.

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