These lemon potatoes aka podimas (in Tamil) is mashed potatoes with lemon. There a couple of types of podimas and lemon podimas is one style. They go great with rice or roti. They are great for sandwiches or can be used for making stuffed parathas too.
Potatoes are loved by everyone. They make excellent curries, soups etc.....I mean the list is numerous. This simple curry can be easily made in 5 minutes if you have ready cooked potatoes. This curry is simple, delicious, and easy to make that it can be added to the menu for any parties. This can be a great addition to Thanksgiving Feast. Try this recipe for the Thanksgiving and let me know how you liked it. This curry is perfectly balanced in flavors. The heat comes from dried red chilies and green Thai chilies, sourness from lemon, salt - these flavors balanced by the meaty potatoes. The tempering adds a great flavor and aroma. Adjust the heat by adding more or less Thai green chilies.
This curry has a different profile than The Oven-Roasted Dutch Potatoes. They both are equally delicious and satisfying. We love them equally and are often repeated dry curry in our home.
Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours! What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
Salt - 1/2 tsp
Turmeric - 1/4 tsp
Lemon juice - 1 -2 tsp
Green Chilli - 1 or 2, chopped
Ginger - 1/2 tsp, finely chopped
Cilantro - 1 tbsp, chopped
Oil - 2 tsp
Mustard seeds - 1/3 tsp
Split urad dhal - 1/3 tsp
Curry leaf - a couple of leaves
Asafoetida - 1/8 tsp
Mash half of the potatoes and cube 1/2 of the potatoes. So it will be one cup each.
Heat oil in a pan. Add oil. Add the red chili, mustard seed, and when it splutters, add the urad dhal, followed by chopped green chilies, ginger, curry leaves and asafoetida. Sauté for a minute. Add the Potatoes, turmeric and salt.
Add the lemon juice and sauté for a minute. Switch off the flame, transfer to a serving dish, garnish with cilantro.
Serve hot or warm with rice or roti.