Urulaikizhangu Podimas

Urulaikizhungu Podimas. I had even forgotten the dish existed, but when I saw the vengaya sambar staring at me from the fridge, the memories flooded my tastebuds. Memories of podimas eaten at my Patti's bright and airy Besant Nagar dining room, vague memories of her dining room in Deonar, and wonderful memories of eating with her in Malleshwaram. She might have moved houses every few years, but the podimas remained constant, as did her vengaya sambhar.

2 large potatoes
¾ tsp mustard seeds
a pinch of hing
1/2 inch piece ginger chopped into tiny piecces
1 green chili
10-12 curry leaves
1 tsp urad dal
1 tsp chana dal
1 tbsp gingerly oil
1 tbsp lemon juice or as required
salt to taste

Method
Boil the potatoes in a pressure cooker till completely cooked and of mashable consistency.
Peel and mash the potatoes coarsely
Heat oil in a pan, add mustard seeds. After it stops spluttering, add green chillis, curry leaves, ginger, urad dal, chana dal, and hing. Stir for half a minute
Add potatoes and salt, and saute on a low flame stirring constantly.
Serve with vengaya sambhar and steamed rice.