Potato Podimas/ Urulaikizhangu Podimas

Potato Podimas

Ingredients

Potato medium- 4 nos

Onion large( chopped)- 1 no

Green chilly broken- 3 nos

Ginger minced- 1 tsp

Curry leaves few

Turmeric powder- 1/4 tsp

Red chilli powder- 1 tsp

Salt to taste

Oil- 4 tbsp

Urad dal- 1 tsp

Mustard seeds- 1/2 tsp

Urulaikizhangu Podimas

Method

Boil the potatoes until tender, peel the skin and mash. Add mashed potatoes to a bowl season with turmeric powder, red chilli powder and required salt, mix thoroughly. Heat oil in a pan when hot add mustard seeds and allow to crackle. Now add curry leaves, onion, green chilly and ginger. Fry for few seconds until onion turns slightly brown. Add the mashed potatoes to the pan and fry on low heat until the onions are mixed with potatoes and potato are dry and doesn't stick. Serve hot with steamed rice and vathal kuzhambu. Can be also served with poori or chapati as side dish.

Chicken Vindaloo Recipe

Chicken Vindaloo

Ingredients

Chicken pieces( cooked)- 250 gms

Potatoes boiled and cubed- 1 no

Chicken stock- 200 ml

Vinegar- 2 tsp

Salt to taste

Masalas to grind

Kashmiri red chilli- 7 nos(+/-)

Garlic cloves- 8 nos

Ginger chopped- 1"

Cumin seeds- 1/4 tsp

Turmeric powder- 1/4 tsp

Pepper powder- 1 tsp

Vinegar- 1 tbsp

Chicken Vindaloo

Method

Soak red chillis in hot water for 1 hour. Drain the chillis and grind with other masalas to fine paste adding little water. Mix the ground masala to chicken stock and bring to boil over medium heat. Lower heat simmer for 10 mins. Add the cooked chicken pieces and potato to the simmering gravy and cook for 5 mins. Season with salt, mix in vinegar and simmer again for 5 mins. Serve hot over steamed rice.

Chicken Vindaloo

Adapted from East Indian Kitchen Michale Swamy

( Note I added red food color to get vibrant look its optional to use food color)