This is a simple home style kichadi or kothsu made with onions, tomatoes, potatoes and other basic ingredients. The recipe of this potato kichadi is an easy one pot dish and yet tastes so good. Nowadays, kichadis are excellent comfort food for the busy weekdays with different types of vegetables.
There are some most important tips to make the delicious kichadi to your taste. First of all, the kichadi needs to have the perfect texture. Usually for kichadi dishes we mash the cooked vegetables halfway leaving half of the vegetables in small chunks. This will give a perfect texture which is suitable for idli and dosa. But if you prefer a smooth consistency, you can blend it in a mixer jar or adding dals is an easy way to thicken the kichadi. In this recipe, we are using potato as it gives a creamy texture there is no need to add dals. For this kichadi a tablespoon of idli batter is added to make it thicker. Please do not add more than one tablespoon and also do not boil the kichadi long because it will entirely spoil the taste. In case if you are using more potatoes, you can omit it. Since kichadi dishes are prepared mildly with less spices, I advise to consume it fresh within 2 hours. All the kichadi dishes are easy to prepare when compared to chutney dishes. Thanks to Amudha Perimma once again for the wonderful recipe. Now let’s see how to prepare this Potato kichadi in detail.
Check out my other side dishes for idli and dosa
- Brinjal Kichadi
- Brinjal Kichadi with Dal
- Puli Milagai
- Tomato chutney
- Tomato Onion Thokku
- Tomato Chutney with green chillies
- Ridge gourd Sambar
- Raw Papaya Kichadi
- Tiffin Sambar
- Easy Pumpkin Sambar
- Puli Milagai with coconut milk
- Brinjal chutney with black urid dal
- Ridge Gourd Chutney - Peerkangai Chutney
- Small onion chutney with black urid dal
- Coconut chutney with red chillies
- Coconut chutney with green chillies
- Brinjal chutney with red chillies
- Instant Tiffin Sambar
- Easy Tiffin Sambar
- Chettinad Onion Tomato Chutney
Potato Kichadi (Kothsu) Recipe Details
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 3
Category : side dish
- 1 onion
- 2 green chilli
- 1 tomato
- 1 potato
- 1 tbsp grated coconut
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp asafoetida powder
- 1/2 tsp mustard and urid dal
- 2 broken red chilli
- 1 tbsp idly batter
- few curry leaves
- few coriander leaves
- salt to taste
- 2 tbsp oil
Wash and peel the potatoes. Cut them into cubes and keep it in the water to avoid discoloration. Chop onion, tomato and slit the green chilly.
Take a pressure cooker or pan and add oil. Add mustard, urid dal and broken red chillies. Allow them to splutter and add the onions and green chillies. Saute well. When the onions turn soft add the tomato and curry leaves. Saute well for a few minutes.
Next, add the potatoes and stir well with the onions. Add turmeric powder and red chilli powder.
Pour 2 cups of water and mix well. Add required salt and pressure cook for 3 to 4 whistles.
Allow the pressure to settle down naturally and open the pressure cooker. Mash the cooked mixture slightly and turn on the gas.
Add asafoetida powder, grated coconut and 1 tbsp idly batter. The kichadi should be thin, so add some more water and mix well.
Boil the kichadi on low heat for 3 minutes and add finely chopped coriander leaves. Turn off the heat. Serve it hot with idli, dosa or ven pongal.