Potato Podimas

Potato is that root vegetable which gets transformed into a variety of dishes, each distinct from the other, as you travel from one place to another in the Indian subcontinent. So, just like there are other regional Batata Bhaji, Aloo Chokha, aloo sheddo, etc. made of boiled and mashed potatoes, there’s the Potato Podimas, famous in South India. This vegan Potato Podimas recipe is basically mashed potatoes tempered with the basic South Indian spices and herbs.

About Potato Podimas Recipe

Potato Podimas, also referred to as Urulaikilangu Podimas in Tamil language, can be considered as a side dish or even a thick spiced tempered aloo curry.

You can say that this is somewhat a South Indian spiced version of mashed potatoes, minus any cream or butter in it. This is also a satvik, no onion, no garlic recipe.

The Potato Podimas recipe is another one of those many quick and easy recipes with potato, the universal favorite vegetable.

Thus, even at my home, I often make this dish as it is the simplest way to turn your regular aloo ki sabzi into something different, yet tasty.

I developed this Potato Podimas recipe after getting inspired from a South Indian restaurant which I used to frequently visit in my childhood days, with my family.

Their aloo podimas used to be a part of the extensive South Indian thali, which was delectable in itself. 

With just a few and easily available spices which an Indian kitchen is always stocked with, you can make this sumptuous Potato Podimas.

One more recipe that I make with potatoes is this spicy Potato Roast, which is also cooked in a South Indian style.

How to make Potato Podimas

Preparation

1. Measure and keep all the ingredients ready.

2. Boil or steam 2 large potatoes in a pressure cooker or steamer adding water as needed, until well cooked, fork tender and mashable.

3. Peel and mash the potatoes coarsely when they are still hot or warm.

4. You can also crumble the potatoes. Keep the roughly mashed potatoes aside.

Make Potato Podimas

5. In a pan, heat 1 to 1.5 tablespoons oil. Crackle ¾ teaspoon mustard seeds.

7. Then, add ¾ teaspoon cumin seeds.

8. Let the cumin seeds splutter.

9. Add 1 finely chopped green chili (about 1 teaspoon finely chopped) and ½ teaspoon grated ginger.

10. Next, add 10 to 12 curry leaves, ¼ teaspoon turmeric powder and ¼ teaspoon asafoetida powder (hing).

11. Fry for 8 to 9 seconds on a low heat making sure the spices and herbs do not burn.

12. Next, add the mashed potatoes.

13. Add salt as required.

14. Sauté for 3 to 4 minutes on low heat. Stir at times.

15. Add ¼ cup chopped coriander leaves.

16. Sauté for 1 to 2 minutes more on low heat. Instead of sautéing with coriander leaves, you can also garnish with coriander leaves.

17. Serve Potato Podimas hot or warm with Chapati, Poori or as a side with Sambar, Rasam, Dal paired with steamed rice.

Serving Suggestions

I like to have my Potato Podimas at home with rice dishes like a tasty Palak Rice or a Tomato Rice. Since the dish is spiced, it also pairs amazingly with the non-spicy Curd Rice.

Since the Potato Podimas is not spicy, neither hot; thus, with poori and chapati or roti it also make an excellent combination.

Not wanting to have any bread, then go for a pairing of sambar-rice, rasam-rice or your very everyday dal-rice and have this podimas as a side dish with these.

Expert Tips

1. You can either mash or even crumble the boiled potatoes.
2. Ensure to boil the potatoes really well. They should be softened and fork tender. You can opt to chop instead of mashing them.
3. If you like, you can add some lemon juice and coconut. Add both the lemon juice and coconut towards the end. Turn off the heat, add these, mix and serve.
4. Make it spicier by increasing the quantity of green chilies in the recipe.
5. ¾ teaspoon of urad dal (black gram) can also be added in the tempering.
6. The dish can be made with coconut oil as well as any neutral flavored oil.
7. The recipe is scaleable to make for more servings.

This Potato Podimas recipe from the archives was first published in December 2013. It has been updated and republished in February 2024.