Potato Crumble (Podimas) Recipe

Name: Potato Crumble (Podimas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-large idaho potatoes; 1 cup frozen peas; 1/2 cup shallots or onion finely sliced; 2 tablespoons Canola oil (+ extra if desired); 1 teaspoon whole black mustard seeds; 1 teaspoon Cumin seeds; 1 red cherry pepper,deseeded & finely chopped (makes for a color contrast with the peas & easier to pick out if necessary!); 1 tablespoon finely chopped ginger root; 8-10 curry leaves, torn; Salt to taste; Juice of 1 lime; 1 tablespoon finely chopped cilantro for garnish; 1 tablespoon fresh grated coconut for garnish (optional)

Servings: persons

4 medium-large idaho potatoes
1 cup frozen peas
1/2 cup shallots or onion finely sliced
2 tablespoons Canola oil (+ extra if desired)
1 teaspoon whole black mustard seeds
1 teaspoon Cumin seeds
1 red cherry pepper,deseeded & finely chopped (makes for a color contrast with the peas & easier to pick out if necessary!)
1 tablespoon finely chopped ginger root
8-10 curry leaves, torn
Salt to taste
Juice of 1 lime
1 tablespoon finely chopped cilantro for garnish
1 tablespoon fresh grated coconut for garnish (optional)

1
["Scrub the potatoes, cut in half & boil in adequate water till soft. Allow to cool, peel & crumble. Set aside.
2
Boil the frozen peas in the microwave with some water (~ 5-8 minutes), till done. Drain the water & reserve the peas.", "Heat the oil in a cast iron skillet or wok. When it just begins smoking, add the mustard & cumin. Allow to sputter and then add the chopped ginger & chili pepper. Stir well for about a minute.", "Add the shallots & curry leaves & saute on medium heat till the shallots just barely begin to brown (mostly pinkish translucent). Add in the peas along with salt . stir and allow to cook for ~ 1-2 minutes on a low-medium heat.", "Add the crumbled potatoes and combine to mix well (the peas & onions should be distributed evenly with the potato)", "Adding extra oil (to get a nice crunchy crust) if necessary, allow the potato mixture to cook over a low-medium heat till the bottom begins acquiring a golden brown crust.", "Remove from the heat, garnish with chopped cilantro & coconut & drizzle with lime juice (or alternatively scoop into individual servings & serve with lime wedges on the side)"]

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium-large idaho potatoes, 1 cup frozen peas, 1/2 cup shallots or onion finely sliced, 2 tablespoons Canola oil (+ extra if desired), and more.

Yes, Potato Crumble (Podimas) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Crumble (Podimas)

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