South Indian
Potato Podimas
Potato Podimas is South Indian home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb potatoes
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 dried red chilies
- 10 curry leaves
- 2 green chilies
- 1/4 tsp turmeric
- 1/3 cup fresh grated coconut
- 2 tbsp chopped cilantro
- 3/4 tsp salt
How to cook it
- Boil the potatoes until fork-tender, cool, peel, and crumble them coarsely with your hands.
- Heat the coconut oil in a pan, let the mustard seeds pop, then add the urad dal and chana dal and cook until golden.
- Add the dried red chilies, curry leaves, and slit green chilies and let them sizzle.
- Add the turmeric and crumbled potatoes, season with salt, and toss gently over medium heat until well coated and lightly golden, about 8 minutes.
- Fold in the grated coconut and cilantro and serve warm alongside rice and sambar.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Potato Podimas, read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Potato Podimas carries coconut. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Nothing comparable without it yet |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Vegetables and Nuts and seeds
- How this was set
- Hand audited
When to cook it
Potato Podimas takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on potato and coconut.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.