Podi idithu pota kai

Urulai kizhangu/ potato, baby potato, brinjal, raw tomato and sweet potato can be used for this type of side dish.
 Ingredients:
Any one of the above vegetable - 1/2 Kg
Tamarind - a small bit for brinjal alone.

Seasoning
Mustard seeds - 1/2 tsp
Oil - 3tsp
Asafoetida - a pinch
Curry leaves
Turmeric powder.
Salt - 1tsp

For the podi or powder
Channa dal - 2 tbs
Daniya/ coriander seeds - 1tsp
Red chili - 3
Oil - 2tsp
Asafoetida - a pinch
Curry leaves
Salt -1/4 tsp
Method:

• Heat the pan add the oil for frying the ingredients to make the podi or powder.
• Fry them till channa dal turns brown. Add curry leaves lastly and fry for a second. Grind them into coarse powder.
• Wash and cut the vegetable into a bigger pieces. For potato and sweet potato cut them and cook  separately and peel the skin off. For brinjal cook in a dilute tamarind water. Other vegetables can be cooked directly. But care should be taken that the vegetables are not over cooked. Drain the water after cooking and leave it aside for sometime.
• Heat the oil for seasoning and then add mustard seeds. After the seeds splutters, add asafoetida, curry leaves, turmeric powder, salt and the cooked vegetable.
• Stir well leave it on the low fire for 2mins.

Note: If you like the taste of coconut, you can fry a spoon of coconut while seasoning and fry it to brown color.