Urulai Kizhangu Podimas

🔥 Prep

• Wash and pressure cook the 4 pcs potatoes with enough water for 3-4 whistles or until fork-tender; peel and mash them coarsely, ensuring no large lumps remain.
• Finely chop the 1 pc onion.
• Slit the 2 pcs green chillies lengthwise.
• Grate or finely mince the 1 tsp ginger.
• Roughly tear the 10 pcs curry leaves.
• Measure out 1 tsp mustard seeds, 1 tsp urad dal, 1.5 tbsp oil, 1.25 tsp salt, and 1 tbsp lemon juice; keep all ingredients within reach.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a wide kadai or non-stick pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter completely, about 30 seconds.
• 3. Add 1 tsp urad dal and fry until it turns golden brown, roughly 1 minute.
• 4. Add the slit 2 pcs green chillies, 1 tsp ginger, and 10 pcs curry leaves; sauté for 30 seconds until fragrant.
• 5. Add the finely chopped 1 pc onion and a pinch of the 1.25 tsp salt; sauté over medium heat for 3-4 minutes until the onions turn translucent and soft (do not brown).
• 6. Add the mashed potatoes and the remaining salt; mix thoroughly to combine with the onion tempering.
• 7. Reduce heat to low and cook for 2-3 minutes, stirring gently, allowing the flavors to meld and excess moisture to evaporate.
• 8. Turn off the heat and immediately drizzle 1 tbsp lemon juice over the mixture; toss gently to coat evenly.

🔥 Serve

• Transfer the podimas to a serving bowl and garnish with a few fresh curry leaves or coriander leaves if desired.
• Serve warm as a side dish with steamed rice and sambar, rasam, or curd rice.
• Pairs excellently with soft chapatis or as a stuffing for sandwiches and dosas.