For the third day of regional side dishes, here is one of my childhood favourites. As much as my daughter loves potatoes, even I love potatoes. My husband calls me periya urulaikilangu ( big potato) and my daughter as chinna urulaikilangu (small potato) This has nothing to do with our size, Hahaha! I am not a gravy person. I prefer any type of dry sautes over gravies. Amma used to make podimas in two varieties, one which was spicy with red chilly powder added and the other which was mild which had a little green chilly in it. I liked both. This goes very well with paruppu saadam a lot. And it also goes really well with chapathi ( if you are like me) Hubby hates dry sautes with chapathi, so normally I don’t make it. Now as only Sruti has chapathi in our house and she loves dry sautes, I make this combination regularly.
The vibrant colour is because of the turmeric powder added. If you love the spice from chillies, then increase the number in the recipe. Otherwise you may find it bland. Mild recipes go well with kids and so if making for a kid then go easy on chillies. My MIL used to make the same but adds water to it to make it a thin gravy, which makes a wonderful side dish for pooris. And to make the gravy thick, you can add roasted gram/ porikadalai maavu to it, which makes it an entirely different preparation. That would give you the hotel style potatoes which they serve with pooris. With small changes, the whole dish changes a lot and you get so many varieties out of it. Today let us see how to make the dry urulaikilangu podimas.
Potato – 2 large
Oil – 1 tbs
Mustard Seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Green Chilly – 3, slit lengthwise
Onion – 1
Turmeric Powder – 1/4 tsp
Salt – to taste
Pressure cook potatoes, peel and mash them and set aside.
heat oil in a pan and add mustard and urad dal.
When they crackle, add in chopped onions and green chillies.
Saute for a minute or two until golden.
Add mashed potatoes, turmeric and salt.
Give a nice mix, cook on low flame for two or three minutes and remove from flame.
Serve it with rice or chapathi.