Authentic Tamil Nadu Chettinad Urulai Kizhangu Podimas with Steamed Ponni Rice
A classic South Indian potato stir-fry tossed with grated coconut, lentils, and fiery spices. This comforting dish pairs wonderfully with steamed rice and rasam for a hearty meal.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan over medium heat and add mustard seeds, letting them splutter.
2
Add split urad dal, chana dal, and dry red chilies, sautéing until the lentils turn golden brown.
3
Stir in the fresh curry leaves, chopped onions, and slit green chilies, cooking until the onions turn translucent.
4
Add the turmeric powder and salt, mixing well with the onion base.
5
Add the crumbled boiled potatoes into the pan and toss gently to combine with the tempering.
6
Sprinkle the fresh grated coconut over the potatoes and stir-fry on low heat for 5 to 7 minutes until well incorporated and slightly crisp.
7
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
4 medium potatoes, boiled, peeled, and finely crumbled
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon split urad dal
1 teaspoon chana dal
2 dry red chilies
1 sprig fresh curry leaves
1 medium onion, finely chopped
2 green chilies, slit
1/4 teaspoon turmeric powder
1/2 cup fresh grated coconut
Salt to taste
2 tablespoons fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.