Potato Podimas
South Indian styled mashed potatoes spiced with ginger and green chili. Vegan.
Servings: 3 persons
Equipment
- Pressure cooker
- Saute pan
Ingredients
- 2 largish potatoes boiled and mashed
- 2 tbsp finely chopped Green chillies 4 chopped finely
- 2 tsp finely chopped Ginger grater 1 tsp
- 1/2 tsp Turmeric powder a large pinch
- 1/4 tsp Hing a pinch
- 1 tsp Mustard seeds 1 tsp
- 1 tsp Urad dal 1 tsp
- 2 tsp Channa dal 1 tsp
- 10 Curry leaves a sprig
- 1 tbsp Oil 2 tbsp
- 2 tsp Salt as needed
- For garnish
- 2 tbsp Finely chopped Cilantro
- 2 tbsp Lemon juice
Instructions
- Combine the potatoes along with 2.5 c water and 1 tsp salt.
- Pressure cook the potatoes for 3 whistles.
- Allow pressure to release naturally.
- When done, drain the cooked potatoes well in a colander.
- Peel them and mash them lightly once done.
- Now, mix the required amount of salt and combine well but take care not to mash the potatoes too much.
- Heat oil in a kadai.
- Add mustard seeds and after they splutter, add the dals and hing
- Once the dals turn a light brown, add green chillies, curry leaves and turmeric powder.
- Saute for 2 mins.
- Next, add the mashed potatoes and combine well.
- Now, saute the potatoes on medium flame for 3 to 5 mins.
- Let it cool.
- Once cooled, add the lemon juice to this and combine gently.
- Garnish with cilantro and serve hot with rice.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!