Urulaizhilangu Podimas (South Indian Style Potato Mash)
Urulaizhilangu Podimas is a simple, flavorful dish that hails from the vibrant cuisine of Tamil Nadu. Known for its delightful blend of spices and textures, this South Indian style potato mash is perfect for pairing with steamed rice and a hot bowl of Rasam, especially on a rainy day. The recipe is light, with minimal oil and spices, making it not only a tasty option for lunch but also a healthy choice, even for kids’ lunch boxes. With the right balance of heat, coconut, and a fragrant tempering of mustard seeds and curry leaves, Urulaizhilangu Podimas makes for a quick and wholesome meal.
This dish is:
- Cuisine: South Indian
- Course: Lunch
- Diet: Vegetarian
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled | 1/2 kg |
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Dry Red Chillies | 2 |
| Curry leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
| Fresh coconut, grated | 2 tablespoons |
| Dry Red Chilli (for grinding) | 1 |
Instructions
-
Prepare the Potatoes
Begin by washing the potatoes thoroughly. Pressure cook the potatoes for about 2 whistles. Once the steam has been released, peel the skins off the potatoes and roughly mash them using your hands. Set the mashed potatoes aside. -
Grind the Coconut and Dry Red Chilli
In a mixer grinder, combine the grated fresh coconut with a dry red chilli. Grind to form a coarse mixture and set it aside for later use. -
Temper the Spices
Heat 1 teaspoon of oil in a pan over medium heat. Add the mustard seeds and allow them to splutter. Once they start popping, add the white urad dal and cook for another 30 seconds, until it begins to brown lightly. -
Add Aromatics
Add a pinch of asafoetida (hing), followed by the dry red chillies and a sprig of fresh curry leaves. Let everything splutter together to release the flavors. -
Mash and Combine
Now, add the boiled and roughly mashed potatoes to the pan. Stir well to ensure the potatoes are evenly coated with the tempering. Season with salt to taste and cook for a few minutes on medium heat, allowing the flavors to meld. -
Finish with Coconut
Turn off the flame and add the prepared coarse coconut and dry red chilli mixture to the potatoes. Mix thoroughly to combine. -
Serving Suggestions
Serve the Urulaizhilangu Podimas hot with steamed rice and a bowl of tomato Rasam or Sambar. For a truly South Indian experience, add some crispy roasted papads on the side to complete the meal.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 25 g |
| Protein | 2 g |
| Fat | 3 g |
| Fiber | 3 g |
| Sodium | 180 mg |
| Cholesterol | 0 mg |
Tips
- Variation: For added flavor, you can include a pinch of turmeric powder to the tempering.
- Storage: This dish can be made in advance and stored in the refrigerator for up to 2 days. Reheat it before serving.
- Kid-Friendly: Reduce the number of dry red chillies used for a milder version suitable for young children.
- Side Dishes: Pair this dish with a simple cucumber salad or any dal of your choice to make a complete meal.
This Urulaizhilangu Podimas is perfect for those who enjoy light, yet flavorful meals that are easy to prepare and serve. It brings the comfort and warmth of Tamil Nadu’s home cooking straight to your table.
