Potato podimas recipe with step by step photos. Potato podimas is basically mashed potatoes that are tempered and spiced with the regular South Indian spices and herbs. It makes for a flavorful side dish to go with any South Indian meal.
This recipe of potato podimas is inspired from a South Indian restaurant that we used to frequent often in our childhood days. Their potato podimas used to be part of their South Indian thali and would be damn good.
With few and easily available spices which are always stocked in an Indian kitchen, you can make this delicious dish.
I make potato podimas often as it is so simple and easy to prepare. I usually make it with a rice based dish like Tomato Rice or Coriander Rice. They also go well with Curd Rice.
Another similar South Indian side dish made with potatoes is Potato roast. It is spicy and hot and is also served as an side dish with sambar rice or dal rice combo.
This recipe of potato podimas is not spicy neither hot and is an excellent combination with pooris, chapatis or paratha. It can also be had as a side dish with sambar or rasam and steamed rice. This is also a satvik no onion no garlic recipe.
Two tips for making potato podimas:
- If adding lemon juice and coconut, then add them towards the end. Switch off the gas stove and then add the lemon juice and coconut. Stir and mix well.
- You can also add ¾ teaspoon of urad dal in the tempering.
How to make Potato Podimas
1. Measure and keep all the ingredients ready for making the dish.
2. Rinse 2 large potatoes very well in fresh water. Then boil or steam the potatoes in a stovetop pressure cooker or steamer or Instant pot adding water as needed. The potatoes should be completely cooked and of mashable consistency.
3. When the potatoes become warm or cool, peel them.
4. Mash them coarsely. You can also crumble the potatoes if you prefer. Keep the roughly mashed potatoes aside.
Making potato podimas
5. In a pan, heat 1 to 1.5 tablespoons of oil. Crackle ¾ teaspoon mustard seeds on low heat.
7. Then add ¾ teaspoon of cumin seeds.
8. Let the cumin seeds splutter on low heat.
9. Add 1 chopped green chili (about ½ to 1 teaspoon of chopped green chilies) and 1 teaspoon of grated ginger.
10. Next add the following ingredients:
- 10 to 12 curry leaves
- ¼ teaspoon turmeric powder
- ¼ teaspoon asafoetida powder (hing)
11. Fry for 8 to 9 seconds on low heat taking care that the spices don’t burn.
12. Then add the coarsely mashed or crumbled potatoes.
13. Add salt as required.
14. Saute for 3 to 4 minutes on a low heat stirring at times.
15. Add ¼ cup chopped coriander leaves.
16. Saute for 1 to 2 minutes more on a low heat. Instead of sauteing with coriander leaves, you can also garnish with coriander leaves.
17. Serve Potato Podimas hot or warm with chapati, poori or sambar-rice, rasam-rice or dal-rice combo or curd rice.
You can also pack it for lunch box or small trips with a side of poori, paratha or chapati or whole wheat bread.
The leftover potatoes can be used to make sandwiches, wraps or rolls. The recipe can be easily scaled up to make for more servings.
If you are looking for more Potato recipes then do check:
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potato podimas
Ingredients
- 2 large potatoes
- ¾ teaspoon mustard seeds
- ¾ teaspoon cumin seeds
- ¼ teaspoon asafoetida powder (hing)
- ¼ teaspoon turmeric powder
- ½ teaspoon grated ginger – optional
- 1 green chili, chopped
- 10 to 12 curry leaves
- 1 to 1.5 tablespoon oil
- ¼ cup chopped coriander leaves
- ½ teaspoon lemon juice or as required (optional)
- some grated coconut (optional)
- salt as required
Instructions
Preparation
- Rinse potatoes very well in fresh water. Then boil or steam the potatoes in a stovetop pressure cooker or steamer or Instant pot adding water as needed.
- The potatoes should be completely cooked and of mashable consistency.
- When the potatoes become warm or cool, peel them.
- Mash them coarsely. You can also crumble the potatoes if you prefer. Keep the roughly mashed potatoes aside.
Making potato podimas
- Heat oil in a pan. On low heat crackle the mustard seeds first. Then add the cumin seeds and let them splutter.
- Add the green chilies, ginger, curry leaves, turmeric and asafoetida.
- Fry for 8 to 9 seconds on low heat taking care that the spices don’t burn.. Add the mashed potatoes. Stir and mix well.
- Add salt as needed and saute for 3 to 4 minutes on a low heat stirring at times.
- Add the coriander leaves and saute for 1 to 2 minutes more on a low heat.
- Instead of sauteing with coriander leaves, you can also garnish with coriander leaves.
- Serve potato podimas hot or warm with chapati, poori or sambar-rice, rasam-rice or curd rice or dal-rice combo.
Notes
- The recipe can be scaled as per your needs.
- You can use any neutral-flavored oil.
Nutrition Info (Approximate Values)
This Potato Podimas Post from the blog archives, first published in December 2013 has been republished and updated on December 2022.
fantastic, easy and perfectly explained.
thanks mohini
I really liked all your veg recipes. I will definitely try. Thanks
welcome subhajit
Hi, I like your recipes and the detail pics. of how to make each dish. Thank you.
welcome jean
I loved this! I have usually had plantain podimas (thanks to my Kerala roots) and this one (with lemon juice added) was an interesting dish!
Your comment about urad dal had me laughing!
thanks. in fact we do like urad dal in the tempering as the flavor it imparts. but for time being stopped, as i am having a root canal treatment being done.
Always a comfort food!! You know, when I visit your site, I get ideas to make vegetarian food, so its podimas for dinner today!!