Urulaizhilangu Podimas is a very popular recipe from Tamil Nadu. It is also a simple recipe to cook and serve in no time. It is mildly spiced and is a perfect dish to be had along with Plain Rice and Rasam on a rainy day. It uses very little oil and spice making it a healthier choice to even pack it in kids lunch box. Serve this amazing Urulaizhilangu Podimas with Steamed Rice and Tomato Rasam or Sambar for the weeknight dinner along with some roasted papads. Potatoes (Aloo), Oil, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Dry Red Chillies, Curry leaves, Asafoetida (hing), Salt, Fresh coconut, Dry Red Chilli 1/2 kg Potatoes (Aloo) , boiled 1 teaspoon Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon White Urad Dal (Split) 2 Dry Red Chillies 1 sprig Curry leaves Asafoetida (hing) , A pinch Salt , to taste To grind to coarse mix 2 tablespoons Fresh coconut , grated 1 Dry Red Chilli 10 20 To begin making Urulaizhilangu Podimas (South Indian Style Potato Mash) Recipe, wash and pressure cook the potatoes for two whistles. Once cooked release the steam, peel the skin of the potatoes, roughly mash it with your hands and keep it aside.Next, prepare the coconut and dry red chilli coarse mix using a mixer grinder and keep aside.Now, heat oil in a pan in medium heat, add mustard seeds and urad dal, and let it splutter.Add the pinch of asafoetida, dry red chillies and a sprig of curry leaves and let the curry leaves splutter.Now, add the roughly mashed boiled potatoes and give it a good stir.season with salt, mix and cook in medium heat for a few minutes.switch off the flame, add the coarse coconut and red chilli mix to the potatoes and mix it evenly.Serve the Urulaizhilangu Podimas with Steamed Rice and Tomato Rasam or Sambar along with some roasted papad for a weeknight dinner.