Ingredients and Method to make Potato curry (podimas)
9 medium sized white potatoes cooked until soft.
salt to taste
Seasoning
1 tbsp oil
1 1/2 tsp black gram lentil (udad dhal)
1 tsp mustard seeds
4 Thai or Indian variety green chilies cut fine (or to taste)
1/8 tsp asafoetida (hing)
Optional garnish
1 1/2 tbsp lemon or lime juice (or to taste) (optional)
Cook the potatoes either in a pressure cooker, stove top or microwave oven until soft.
Cool to room temperature, peel and mash the potatoes coarsely and keep aside.
In a heavy bottomed pan heat oil, add mustard seeds. When the seeds begin to crackle add black gram lentil and stir a few times. When the lentil begins to redden add finely cut green chilies and asafoetida powder and stir a few times.
Add the mashed potatoes, salt to taste and mix well.
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If you plan to use lime or lemon juice, add it just before removing the potatoes from heat, mix well. Serve hot with some sambar/ rasam and plain steamed rice. As I mentioned before, a classic combination with this curry is pearl onion sambar but you can serve it with any other type of sambar or rasam too
Serves approximately 2 to 3
