Name: Alugadda Vepudu (Spicy Potato Fry)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 Potatoes (- medium, boiled, peeled and chopped); 1 tsp Mustard seeds; 1 tsp Cumin seeds; to taste Salt; 1 tbsp Coriander seeds; 1 tsp Cumin seeds; 1 Cinnamon ("); 4 Cloves; 4 red chili (Dry - broken); ½ tsp Turmeric; to taste Salt; 1 Onion (- medium, thinly sliced); 10 ~ 12 Curry leaves

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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:

Paalakura Pappu — Spinach dal
Vankaya Ulli kaaram — Eggplant in Onion gravy
Alugadda Vepudu — Spicy Potato fry
Pappu Chaaru
Avakaya
Perugu — Yogurt
Pista burfi & murukkus — storebought

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)

Pavani

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.

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Side Dish

Cuisine andhra

Servings 34 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

Instructions

Grind all the ingredients under Spice Powder into a powder. Set aside until ready to use.*
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.
In another pan, heat 2tsp oil. Add curry leaves and sliced onions. Cook on medium flame until onions are golden, about 5~6 minutes.
Top the potatoes with the onions and serve with white rice.

* Spice Powder from Ground Spices:

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.

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.

Comments

Kim

April 04, 2014 at 10:20 pm

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

Mitha Hegde

April 04, 2014 at 11:16 pm

Wow! What a wonderful meal… Loved it!! 🙂

Sayantani

April 05, 2014 at 1:22 am

wow love potatoes in any form and they are best when spiced up like this. perfect

Vidhya

April 05, 2014 at 2:24 am

I am drooling. curry looks really yummy and the thali looks really colorful

Saras

April 05, 2014 at 5:28 am

Love to relish this entire dishes..absolutely delicious and inviting..

PJ

April 05, 2014 at 11:35 am

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…

Hari Chandana P

April 06, 2014 at 7:13 am

Wowww.. Wonderful platter.. Amazing! 🙂

Aparna

April 07, 2014 at 5:35 am

Very nice platter ..everything looks so tempting!

Suja Ilangovan

April 07, 2014 at 4:36 pm

Beautiful platter, Pavani !! Love the spices in the potatoes …..

Global Tastes & Travels Inc.

April 07, 2014 at 10:02 pm

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

Global Tastes &amp; Travels Inc.

April 07, 2014 at 10:02 pm

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

Srivalli

April 12, 2014 at 2:44 am

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!

Arthy shama

April 12, 2014 at 4:40 pm

Too lovely preparation, and like your thali too 🙂

jasmin sadiq

April 13, 2014 at 6:27 pm

yummm..potatoes r my favourite too