POTATO YELLOW PODIMAS, how to make a yellow colored potato curry

This is another version of Potato curry, at times, served in TamBrahm weddings.... and since no onion or garlic is there, we can call it a Satvik curry, which we can prepare on any festival day. On a festival or ritual day, we can have it as a side for rotis too!

My other potato curry varieties:

1. 2 - in - 1 spicy potato curry

2. Potato white podimas

3. Fresh masala potato curry

4. Spicy potato podimas

5. Potato roast

Ingredients

Potatoes - 5, mid sized, pressure cooked, peeled, cooled and crumbled

Lemon juice - 1 tbsp

Salt to taste

Grated coconut - 3 tsps

To season

Gingely/cooking oil - 3 tsps

Hing powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tsp

Broken urad - 1 1/2 tsps

Green chillies - 3-4, chopped

Ginger - a small piece, chopped

Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/dinner/side

Prep time: 10 mts; Cooking time: 20mts

Serves 2-3 

Potatoes pressure cooked, peeled and let to cool down

Then crumbled

Pan heated with oil, hing powder and turmeric powder added

Mustard seeds and broken urad added

Now, curry leaves, ginger and green chillies

Salt to taste and coconut added

Mixed well and lemon juice added

Mixed again

Serve hot-hot with a nice sambar or rasam...will taste heavenly!!!

This post first appeared in www.malpatskitchen.com

2 - in 1 Spicy Potato Curry, how to make a flavorful curry which serves 2 purposes

 Why this is 2 - in 1???

This lovely potato curry will go very well with all South Indian kuzhambus and Rasams and also can be served as a dry curry for rotis and poories...My other Dry curry varieties..

Thanks to my daughter for pointing out to me that I have forgotten to document this family favorite recipe!!!

Here are my other Potato curry varieties

Potato white podimas curry

Spicy potato podimas

Fresh potato masala curry

Potato roast

Ingredients

Potatoes - 3-4

Onions - 2, chopped fine

Curry leaves - a few

Chilli powder - 1 tsp

Salt to taste

To season

Cooking oil - 3 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 10 mts; Cooking time: 25-30 mts(since slow roasting is required)

Serves 2-3

Potatoes cut into halves and pressure cooked

Then cubed, after removing the skins, and refrigerated for minimum 30 minutes(this helps to get the potatoes well roasted)

Pan heated with oil, turmeric, hing powders and mustard seeds seasoned

Then the finely cut onions and curry leaves added

and sauteed till the onions turn translucent

And...here comes a small tip!!!!!! If you add the chilli powder and salt at this stage ONLY, the potatoes get the beautiful golden color!!!

Saute well

Now, the cubed potatoes, which have been refrigerated, are being added

and roasted on slow fire

till they turn crisp and golden. Here comes another tip!!!!!! after roasting it for sometime, switch off...then just before serving, please roast slowly for another twenty minutes, and you get the amazing color!

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SPICY RAW BANANA PODIMAS, how to make a spicy raw banana podimas curry

Raw banana health benefits:
*Improves the health of colon due to the fatty short acids present in raw bananas.
*Has high potassium content, so regulates blood pressure.
*Promotes development of healthy probiotic bacteria
*Due to the high starch content, promotes good digestion
*Prevents and treats diarrhoea
*Rich in minerals and improves metabolism
*Helps lose excess unwanted fat in the body
*Is very important for rich skin and hair since it contains Vitamin C and Vitamin B6
*Great for diabetes since the sugar content in raw bananas is very very low
*Supports proper kidney functioning
*High in fiber.
Many have a wrong notion that Raw bananas produce gas, poor bananas!!!

This is a spicy podimas, and the other varieties of Raw banana / Vazhakkai curries are
1. Vazhakkai kuzhasal curry
2. Vazhakkai vadhakkal 
3. Vazhakkai podimas


These go very well with any south indian meal.

Ingredients

Raw banana - 1 1/2 (cut into halves, pressure cooked for 10 minutes)

Grated coconut - 2 tbsps

Curry leaves - handful

Salt to taste

To roast and powder

Cooking/gingely oil - 1 tsp

Solid hing - 1

Channa dhal - 2 tsps

Urad dhal - 2 tsps

Coriander seeds - 3 tsps

Red chillies - 3-4

For tempering

Gingely oil - 3 tbsps

Mustard seeds - 1 tsp

Turmeric powder - 1/2 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Raw bananas cut into halves, after washing, then pressure cooked for 10 minutes . Alternatively we can fire roast the bananas too! I normally do this the previous night, cool, and refrigerate, so that it is easy to grate

Peeled, then grated

Ingredients given above for roasting, being roasted in 1 tsp oil

well roasted, and later cooled, and coarsely powdered.

In that same oil, roast coconut to golden brown

Perfect!

Again, heat oil, add mustard seeds

and turmeric

Now, add the grated raw bananas, curry leaves, and the tamarind paste. Keep the flames on the lowest, saute gently, not forgetting to add salt to taste

all mixed well

Now add the coarsely powdered mixture

Mixed well, ready to be served

This post first appeared in www.malpatskitchen.com

MOONG USILI, how to make a healthy Usili with Split Moong

 Here's the regular Paruppu Usili, which can be made with Cabbage, Cluster beans, beans, bell peppers, Banana flower, carrots, Karamani etc

For many people, Tur dhal , at times, becomes heavy and they feel bloated with gas. Moong usili, trust me, is so light, moist too, it doesn't choke  you.

This Usili is actually my dear daughter's idea, who tried this one day, when she was falling short of tur dhal.

Ingredeints

Split moong dhal - 1/2 cup, soaked for 11/2 to 2 hours

Cooked green beans - 11/2 cups (with a pinch of salt)

Turmeric powder - 1/4 tsp

Hing powder - 1/4 tsp

Red chillies - 2-3

Salt to taste

Curry leaves - a few

To season

Cooking oil - 2 tbsps

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner/curry

Soaking time: 2-3 hours; Prep time: 15 mts; Cooking time: 25 - 30 mts

Serves 2

Soaked moong...for 2-3 hours

Drained totally, no water should be there

Turmeric & Hing powders, red chillies and salt added in the blender jar

and pulsed first

then the drained dhal added

Grind to a coarse paste

Then steam in the greased idli plates, make hole in the center so that they will get cooked evenly, and steam for 15 minutes

Break them into tiny bits, and let them cool down

Still broken into smaller bits

added in the blender jar

pulsed couple of times to get this kind of grainy texture

Heat a pan, oil added and mustard seeds added.

After the mustard seeds splutter, add the pulsed usili mixture and few curry leaves

After sauteeing the above mixture for 2-3 minutes, cooked beans added, which had been cooked with a pinch of salt

All mixed and sauteed well, switched off then.

Here's the super-light Usili!!!

Notes

*Any vegetable can be added

This post first appeared in www.malpatskitchen.com