Potato Podimas
Lunch. Open the refrigerator and ponder over what to cook. Cabbage? Nah, Bland. Beans? Who has the patience to string and chop 'em. Cauliflower? Too much work. Potato? Yep, Potato, it is then.
Potato is the most forgiving vegetable (tuber, to be more accurate) a cook can lay hands on. You can chop, dice, mash or steam, deep fry or bake 'em. They succumb to any kind of cruelty and always yield good results. They can be seasoned heavily, like gravies or lightly, like today's recipe - Podimas.
Ingredients
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Ginger - 1 inch, chopped finely
Green chillies - 3 (or less)
Curry leaves - few
Turmeric - 1/4 tsp
Potato - 3
Juice of 1 lemon (more, if you like it tangy)
Coconut - 1/4 cup
Oil - 1 tbsp
Method
Boil and peel the potatoes. Cut 'em into big cubes.
In a skillet, heat oil. Add the mustard seeds. After it splutters, add urad and chana dal. When they are lightly browned, add ginger, green chillies and curry leaves. Now, over low heat, add turmeric. Quickly mix it with other ingredients taking care not to burn it. Add the cubed potatoes and sauté with salt, until it is roasted to your desired level. Normally, podimas is not roasted much at all. But, hey, its our preference, right?
Once it is done, take the skillet off the heat. And, add lemon juice and shredded coconut.
Lunch is served. Potato podimas with mint thogayal (chutney).
Potato is the most forgiving vegetable (tuber, to be more accurate) a cook can lay hands on. You can chop, dice, mash or steam, deep fry or bake 'em. They succumb to any kind of cruelty and always yield good results. They can be seasoned heavily, like gravies or lightly, like today's recipe - Podimas.
Ingredients
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Ginger - 1 inch, chopped finely
Green chillies - 3 (or less)
Curry leaves - few
Turmeric - 1/4 tsp
Potato - 3
Juice of 1 lemon (more, if you like it tangy)
Coconut - 1/4 cup
Oil - 1 tbsp
Method
Boil and peel the potatoes. Cut 'em into big cubes.
In a skillet, heat oil. Add the mustard seeds. After it splutters, add urad and chana dal. When they are lightly browned, add ginger, green chillies and curry leaves. Now, over low heat, add turmeric. Quickly mix it with other ingredients taking care not to burn it. Add the cubed potatoes and sauté with salt, until it is roasted to your desired level. Normally, podimas is not roasted much at all. But, hey, its our preference, right?
Once it is done, take the skillet off the heat. And, add lemon juice and shredded coconut.
Lunch is served. Potato podimas with mint thogayal (chutney).
1 comments:
I did not like potatoes when I was a little. Now, when I'm not supposed to eat it ,I have fallen in love with potatoes. Actually this is my sis favorite dish. I used to object when my mom used to cook it. Now I'm longing for it. Your picture looks YUMMY.
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