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I wanted to keep the theme for this month’s Cooking from Cookbook Challenge same as the theme for the on-going month long marathon, which means I will be posting some Indian dishes from cookbooks every weekend.

For the first week, I’m cooking from The India Cookbook’ by Pushpesh Pant. This is a HUGE book with around 1000 recipes from all over India. I remember borrowing this book from the library couple of years back, but returned it without cooking anything from it because I was literally overwhelmed with the number of dishes in the book and couldn’t decide what to make before I had to return the book.

This time I borrowed it again, hoping that it would help for the A-Z Indian states marathon. I couldn’t find many recipes from the states I was looking for, but ended up bookmarking other dishes that I wanted to make for CCChallenge. Unfortunately I sat on the book for too long not doing anything with it that I had to return it to the library yesterday. I was able to make only 1 dish from it. I went ahead and requested it again, so at least I can make the dishes that I bookmarked.

I was inspired to make a thali after looking at the amazing thalis on Rajani’s and Manjula’s blogs. I have a very very simple Andhra thali and is nowhere close to comparison to either of their thalis. Here’s what I made for the thali:

Author says the origin of today’s curry is Andhra/ Hyderabad. This is a simple potato fry with spices and the addition of these spices really makes this dish extra special. My potato-loving husband absolutely loved this dish. Original recipe used whole spices that are ground to a powder, but I just used the already ground spices that I had in the pantry to save time.
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Alugadda Vepudu (Spicy Potato Fry) Yum
This is a simple Andhra style potato fry with spices and the addition of these spices really makes this dish extra special. Original recipe used whole spices that are ground to a powder, but I just used the already ground spices that I had in the pantry to save time.
Alugadda Vepudu (Spicy Potato Fry)
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 Potatoes - medium, boiled, peeled and chopped
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • to taste Salt
For the Spice Powder:*
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 Cinnamon "
  • 4 Cloves
  • 4 red chili Dry - broken
  • ½ tsp Turmeric
  • to taste Salt
For the Tempering:
  • 1 Onion - medium, thinly sliced
  • 10 ~ 12 Curry leaves
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 Potatoes - medium, boiled, peeled and chopped
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • to taste Salt
For the Spice Powder:*
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 Cinnamon "
  • 4 Cloves
  • 4 red chili Dry - broken
  • ½ tsp Turmeric
  • to taste Salt
For the Tempering:
  • 1 Onion - medium, thinly sliced
  • 10 ~ 12 Curry leaves
Alugadda Vepudu (Spicy Potato Fry)
Instructions
  1. Grind all the ingredients under Spice Powder into a powder. Set aside until ready to use.*
  2. Heat 1tbsp oil in a nonstick pan, add the mustard and cumin seeds. Once the seeds start to splutter, add the boiled and chopped potatoes and fry on medium flame until golden, about 5~6 minutes. Add spice powder. Cook for 1~2 minutes, stirring constantly. Remove from flame and set aside.
  3. In another pan, heat 2tsp oil. Add curry leaves and sliced onions. Cook on medium flame until onions are golden, about 5~6 minutes.
  4. Top the potatoes with the onions and serve with white rice.
* Spice Powder from Ground Spices:
  1. Simply mix all the ground spices in a small bowl and add to the curry in the 2nd step: 1tbsp Ground Coriander, 1tsp Ground Cumin, 1/2tsp Ground Cinnamon, 1/4tsp Cloves, 1~2tsp Red chili powder (adjust as per taste), 1/2tsp Turmeric and salt to taste.
Recipe Notes

Linking this curry to Valli's Cooking from Cookbook Challenge: April -- Week 1.

And to Fabulous Feast Friday# 9 being hosted by Mir & Sandhya.

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14 thoughts on “Alugadda Vepudu (Spicy Potato Fry)”

  1. Looks lovely.I know what you mean about the size of Pushpesh Pant’s book. Its the only reason, I haven’t bought the book yet :)My husband is off potatoes for awhile, otherwise I would have loved to try this dish out, looks so yummy

  2. Pavani, I love potato curry that uses a spice mix. This one has been promptly bookmarked. And I wish I could find that book in our library…

  3. I too had to return the book before I tried all I had bookmarked. I need to take it out again also 🙂

  4. I too had to return the book before I tried all I had bookmarked. I need to take it out again also 🙂

  5. Wow amazing pavani, didn’t realize you are up to so much efforts on the side..:)..great platter, so simple and yet so comforting..all the dishes on the plate is so inviting..heard much about the author, though don’t own a copy!

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