Urullaikizhangu Pittu/Puttu is a favourite side dish in my family, especially when it is served along with Vendhaya Kuzhambu. The mild flavour of the pittu and the strong flavour of the kuzhambu complement each other so delightfully that when I announce lunch or dinner people come hurrying to the table.
The combination of spices is unique to Tamil Nadu, maybe even to Thirunelveli 🙂 but the speciality of the dish is that the spices are mild, allowing the flavour of the potato to be relished.
Contrary to the common belief that the potatoes are rich in carbohydrates, 100 g of potatoes provide only about 97 Calories. Therefore this side dish can be safely consumed by those who are on a low carbohydrate diet.
- 5 large Potatoes
- 1 Onion, diced
- 4 Green Chillies, deseeded and diced
- 2 tsp grated Ginger
- 2 T Coconut scrapings
- 2 sprigs Curry Leaves
- 1/8 tsp Asafoetida Powder
- 1 tsp Black Gram Dhal
- ¼ tsp Mustard Seeds
- 2 T Vegetable Oil
- 1 ½ tsp Salt, or to taste
- Pressure cook the potatoes for 10 minutes. Cool, remove skin, and mash.
- Heat the oil in a large non stick kadai or wok.
- Add the mustard seeds. When they crackle add the black gram dhal.
- When the black gram dhal begins to change colour, add the onion and green chillies.
- Stir on low heat. Add the asafoetida powder and salt.
- When the onion becomes translucent, add the mashed potatoes and blend well.
- Add the ginger, coconut, and curry leaves. Stir till thoroughly mixed.
- Remove from heat and serve immediately.
- The black gram dhal should not be allowed to become brown. It will not only change the flavour but also make the dhal hard to bite.
- I prefer to add the ginger along with the coconut and curry leaves to get the full flavour of ginger.
- Curry leaves are also added last to derive maximum flavour.