Potato Podimas
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Potato Podimas

Imagine the fragrance when mustard seeds, urad dal, and fresh curry leaves are tempered in oil. Now add mashed potatoes to the pan. The smooth, creamy mashed potatoes will absorb all the great flavours. That, my friends, is the story of any good potato podimas!
Prep Time5 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 people


  • 2 big Potatoes
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon oil You can use any oil (sunflower, olive, coconut)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 2-3 sprig curry leaves
  • 1/2 teaspoon chilli powder you can add more
  • salt
  • a pinch garam masala optional


  • Wash well and cut the potatoes into four pieces.
  • You can leave the skin on.
  • Cook the potatoes in a pressure cooker with some turmeric powder and enough water.
    Cook the potatoes with some turmeric powder
  • Alternatively, you can cook them in a pot.
  • Peel the potato pieces and mash them. Keep the mashed potatoes aside.
    Peel and mash the potatoes
  • Heat some oil in a pan.
  • Add mustard seeds, and as soon as they start crackling add the urad dal as well.
    Temper mustard seeds and fenugreek seeds in oil
  • Add the curry leaves, reduce to a low flame and stir well.
    Add curry leaves to the mix
  • Ensure that you don't burn the urad dal.
  • Add the mashed potatoes, chilli powder, salt, and combine well.
    Add chilli powder, salt and combine well with the mashed potatoes
  • Serve hot. Potato podimas goes well with dosa, chapati, and even as a filling in toast sandwiches.