Just in time for thanksgiving come these yummy mashed potatoes. Watch out! with sweet coconut slivers, tart lemon juice and spicy pepper overtones, this no buttermilk mashed potato dish from thanjavur is sure to tease your taste buds and quite possibly take center stage on your dinner table.
2 cups boiled, peeled and grated white potatoes -go with larger holed attachment of your grater for a more textured podimaas.
1 tbsp fresh coconut, grated(or dry coconut)
1 tsp fresh cilantro leaves, finely chopped
1 tsp hot green chilli pepper thinly sliced
1 tbsp fresh ginger, finely chopped
2 tbsp coconut oil or oil of choice
3/4 tsp mustard seeds
1 tbsp lemon juice
1 tsp urad seeds
4 curry leaves
salt to taste
Pots n pans
- Pressure cook potatoes with skin intact. Remove when well cooked. Allow to cool so its easy to peel.
- Grate potatoes & set aside.
- Heat wok. Add oil, mustard seeds, urad seeds and let splutter.
- Quickly add remaining spices in this order: ginger, hot green chili pepper, curry leaves, hing.
- Add potatoes to pan and salt to taste. Mix well so spices coat mashed potatoes inside out & potatoes are golden brown. Add grated coconut. Squeeze fresh lemon juice & toss with mashed potatoes.
- Transfer to serving bowl. Garnish with fresh cilantro leaves.
SOS I used white potatoes which lent themselves to boiling & held their fluffliness without falling apart. They have less starch and a higher moisture content. They are also quite flavourful in this recipe. I like them best with a simple tomato lentil rasam.
Podimaas in tamil= Podi + maas or powdered mash.. Every culture has their version of mashed potatoes which makes for such an interesting world. This recipe is from my birthplace of Thanjavur in the deep southern region of tamil nadu-land which is fertile and is called the rice bowl of southern india. I hope you enjoyed this thanjavur brahmin version of a popular staple. Wishing you a wonderful thanksgiving with this delicious recipe I hope you are able to make and serve your loved ones..