INGREDIENTS
Boiled Potato - 4 Nos.
Chopped Onion - 2 Nos.
Chopped Green chilly - 3 Nos.
Chopped Curry Leaf - 1 or 2 twigs
Coriander Leaf - 2 or 3 twigs
Turmeric Powder - Pinch
Mustard - 1/2 spoon
Salt - To taste
Oil
METHOD:
Smash the boiled potato with turmeric powder and keep aside. Keep pan, add a spoon of oil. Add mustard, allow it to splutter. Add onion, curry leaf, coriander leaf, green chillies and required salt (which makes, onion to cook soon). Once the onion turns into golden brown color, add the smashed potato and saute with the onion mixture without pouring water. Pour oil on sides of the pan, to make the podimass tasty and bit crispy.
Note: This dish can be used as the stuff for "Aloo Parata" and "Bonda".
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January 12, 2011
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January 12, 2011
Potato Podimass
INGREDIENTS
Boiled Potato - 4 Nos.
Chopped Onion - 2 Nos.
Chopped Green chilly - 3 Nos.
Chopped Curry Leaf - 1 or 2 twigs
Coriander Leaf - 2 or 3 twigs
Turmeric Powder - Pinch
Mustard - 1/2 spoon
Salt - To taste
Oil
METHOD:
Smash the boiled potato with turmeric powder and keep aside. Keep pan, add a spoon of oil. Add mustard, allow it to splutter. Add onion, curry leaf, coriander leaf, green chillies and required salt (which makes, onion to cook soon). Once the onion turns into golden brown color, add the smashed potato and saute with the onion mixture without pouring water. Pour oil on sides of the pan, to make the podimass tasty and bit crispy.
Note: This dish can be used as the stuff for "Aloo Parata" and "Bonda".
Boiled Potato - 4 Nos.
Chopped Onion - 2 Nos.
Chopped Green chilly - 3 Nos.
Chopped Curry Leaf - 1 or 2 twigs
Coriander Leaf - 2 or 3 twigs
Turmeric Powder - Pinch
Mustard - 1/2 spoon
Salt - To taste
Oil
METHOD:
Smash the boiled potato with turmeric powder and keep aside. Keep pan, add a spoon of oil. Add mustard, allow it to splutter. Add onion, curry leaf, coriander leaf, green chillies and required salt (which makes, onion to cook soon). Once the onion turns into golden brown color, add the smashed potato and saute with the onion mixture without pouring water. Pour oil on sides of the pan, to make the podimass tasty and bit crispy.
Note: This dish can be used as the stuff for "Aloo Parata" and "Bonda".
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Post Comments (Atom)
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Blog Archive
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2011
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January
(31)
- Aviyal
- Vada Curry
- Field or Mochai bean Kuzhambu
- Yellow Pumpkin Poriyal
- Besan Flour/Kadalai Maavu Sambar
- Brinjal Drumstick Fry
- Toor Dhall Rice
- Egg Poriyal
- Brinjal Dry Fish Gravy
- Simple Sambar I
- Lady's finger Puli Kuzhambu
- Oil Brinjal kuzhambu
- Brinjal Potato Puli kuzhambu
- Sirukeerai Kootu
- Gobi 65
- Rava/Sooji/Semolina Kichadi
- Elephant Yam/Karunai Kizhangu Fry
- Groundnut/Peanut Chutney
- Hotel Sambar
- Aval Upma
- White Vegetable Kurma
- Channa Masala
- Potato Podimass
- Onion Chutney
- Moong Dhall Sambar
- Traditional Tomato Chutney
- Bisibella Bath / Sambar Rice
- Onion Pakoda
- Vathakuzhambu
- Mor / Butter Milk / Curd Kozhumbu
- Pudhina or Mint Chutney
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January
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