Potato Podimas is a delicious South Indian style spiced and tempered mashed potato preparation. Here the potatoes are cooked, crumbled or mashed, later to be tempered with the basic South Indian spices and herbs.
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
Make sure to cook the potatoes until fork tender.
You can use any neutral-flavored oil.
If using lemon juice and coconut, add both of these ingredients once the dish is ready. Turn off the heat, add them and mix well.