Peruvian inspired Podimas

A recent trip to San Francisco was a much needed break. The city, weather, food and company were wonderful. Highlights and favorites from the trip were:

  • A brisk walk through the colorful China town and along Fisherman’s Wharf
  • An afternoon spent exploring the California Academy of Sciences
  • A warm & decadent sipping chocolate at Dandalion Chocolate
  • A nice cuppa morning coffee at Blue Bottle
  • An all time favorite- fermented tea leaf salad at Burma Superstar
  • Crepes at Galette 88

A Peruvian restaurant while not impressive enough to make it to the above list did inspire this twist on the traditional podimas. Their causa (layered potato dish) was reminiscent of fresh, home made, lemony potato podimas. Podimas is a South Indian potato curry spiced with green chili, turmeric, lemon juice with a generous amount of cilantro generally consumed with rice and sambar (a spicy lentil soup). This delicious podimas recipe makes a great appetizer.

Ingredients: For the podimas:

  • 1 medium Potato peeled, boiled & mashed
  • ½ tbsp ginger
  • ½ tsp mustard
  • ½ tsp urad daal
  • 2 curry leaves
  • A pinch of turmeric
  • 2 tbsp (or more if required) of lemon juice
  • 1 small green chili finely minced
  • 1 tbsp sunflower oil
  • A few sprigs of cilantro finely minced
  • Salt to taste

For the topping:

  • 2 tbsp green moong daal soaked & sprouted or 4 tbsp of fresh bean sprouts
  • 1 spring onion chopped
  • 1 small tomato chopped
  • ½ tbsp ground cumin
  • ¼ tbsp paprika
  • 1 tbsp sunflower oil
  • Salt to taste

To make the podimas, heat oil in a pan. When the oil is hot, add the mustard and let them pop. Then add the urad daal. Once the daal are browed a little add the curry leaves, turmeric, salt and the mashed potato. Mix well and take off heat. Now mix the cilantro, lemon juice and green chili. Taste the podimas and add more lemon juice till it’s tangy enough. For the topping, heat some oil in pan and fry the spring onions. Then add the sprouts, cumin, paprika and salt and cook for about 4-5 minutes. You want them to be a little crunchy. To serve, place the podimas in a dish. Layer it on top with the sprouts and the tomatoes. Finish with a squeeze of lemon juice.

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