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.

Alugadda Vepudu (Spicy Potato Fry)
Alugadda Vepudu (Spicy Potato Fry)
Yum
Print Recipe
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.
Servings Prep Time
34 serving 30 minutes
Cook Time
30 minutes
Servings Prep Time
34 serving 30 minutes
Cook Time
30 minutes
Alugadda Vepudu (Spicy Potato Fry)
Alugadda Vepudu (Spicy Potato Fry)
Yum
Print Recipe
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.
Servings Prep Time
34 serving 30 minutes
Cook Time
30 minutes
Servings Prep Time
34 serving 30 minutes
Cook Time
30 minutes
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
Servings: serving
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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0 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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