Zesty Lemon Potatoes / Urullaikizhangu Podimas

An excellent accompaniment for sambhar or rasam is Urullaikizhangu Podimas . A very simple , neat and healthy (consumes very less oil) tangy side dish.

Summary

  • Cuisine: south indian
  • Yield: 5 helping
  • Course or type: main course
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 10

Ingredients

4 – 5 tbsps oil
1 tsp mustard seed
pinch asafoetida
2 tbsps chana dal and white urad daal
2 green chillies
3 dry red chillies
curry leaves
2 juice of lemons
400 grams boiled , peeled , chopped potato
salt
1/4 tsp turmeric
grated coconut (optional)
finely chopped coriander leaves

Steps

  1. About 400 grams of potatoes are to be cooked in pressure cooker until  4 whistles or can be microwaved in power high for 8-10 minutes. Peel off the skin in running cold water and cut them into small pieces.
  2. Take a heavy bottomed kadaai. In medium high heat add 4-5 tbsp of cooking oil.
  3. Add mustard seeds , asafoetida , dry red chillies , chana dal and urad dal , green chillies , curry leaves and saute them until the dals turn golden brown in color .
  4. Add the boiled potatoes and saute them immediately , so that the tempering doesn’t burn.
  5. Add salt and turmeric powder sprinkle some water , so that all the ingredients bind together.
  6. Once the water gets absorbed add the lime juice , garnish with chopped coriander leaves.
  7. If you like the flavor of coconut you can sprinkle grated coconut and stir it in.

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