This is a simple but
tasty dish you can enjoy as it is or with main food as an accompaniment.
You would have seen many recipes of this simple Simon dish. I am giving a
version of my own which would liberate you from messy potato paste if you
over boil or steam cook it.
So here goes the recipe.
Potatoes 300 gms
Kadalai Parappu 2
Green Chillies 3 to 4
Onion 1 medium
Ginger 1" thumb
Curry leaves 2 sprigs
Asafoetida 1/4 spoon
Chilli powder 1/4
spoon or more
Lemon Juice 1/2 lemon
Kothumalli 1/4 cup
Oil for tampering 3
Oil for frying 200 ml
Mustard seeds 1/2
Salt to taste
First cut green
chillies very finely, then pluck Kothumalli leaves and keep aside. Take a
kadai and fry dhall and Curry leaves till light brown and powder it when
cold along with chilli powder and Asfoetida . Keep the podi aside. Dice
onion in very small pieces and set aside. (asafoetida and chilli powders
are to be added for just proper mixing. please don't fry them)
Remove the skin of potatoes and cut them in little finger thickness and
long like finger chips. Take oil in a kadai for frying the potato chips.
When oil is hot, fry finger chips till light brown . Take care that the
chips are properly fried. Remove oil in a container leaving just a little
for frying onion. Put some mustard in oil and when it starts to crackle ,
add onion chur in it and fry till translucent. Half way thro, please add
finely cut green chillies.
When the chips are cold, using a sharp knife, make small cubes of the
potato finger chips. Now mix
fried onion, podi powder and salt thoroughly. Take care that the resultant
curry is not mushy in any manner. Grate ginger and mix with it. Using the
same kadai, slowly reheat the podimas and serve hot after adding lemon
juice and sprinkling with fresh kothumally leaves .
The aroma and the taste would be so different than the podimas you have
eaten so far that you would like to prepare this again and again.
I will tell of a trick . Just buy fingerchips from any fast food outlet
and make your podimas in ten minutes.
HOW IS IT???
Please post in your feedback. I always look forward to your views.