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Ingredients
Potato - 4 nos
Green chilli - 4 nos
Onnion finely chopped - 1 cup
Mustard - 1/4 tsp
Urad dhal - 1tsp
Channa dhal - 1 tsp
Asafotida powder - a pinch
Curry leaf - 10 leaves
Salt - 1/2 tsp
Oil - 2 tsp
Coconut gratings - 4 tsp
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Preparation Method
Wash the potato and pressure cook it until 2 whistle. Peel the skin and smash them gently so that you get 5 or 6 pieces from each poteto. Dont cut, smashing gives you the original look and taste. Set aside.
Take a pan heat some oil in it. Reduce the heat to low and add mustard when its done popped add channa dhal, urad dhal and asafotida powder stir when the dhal turns golden brown add chopped onion, curry leaves and green chilli(split then in the middle before adding). When the onion truns transparant add the cooked poteto and stir. adjust the heat to medium and cook uncovered for 5 min. Now add grated coconut, stir and serve.
Other names/spelling variations: Urullaikizhangu podimas, Urulai Kizhangu podimas. Potato podimas.
Urulai Kizhangu is Potato in Tamil language
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