Staying in Seattle you get used to graying weather in winter months every single day. I mean literally every day. And this gloomy weather makes me crave more spicy foods and this dish tops the quick-cooking foods. Alugadda ellipaya Karam or Garlicky Potato fry is a quick and easy stir-fry served as a side dish.
This Telangana Style Potato Roast is a gluten-free, vegan, spicy side dish. It gets ready in under 15 minutes and makes a perfect winter dish to cook on busy weekdays. The reason why I say it’s perfect for winters is the generous usage of garlic, as garlic is considered warming food. Warming foods produce more heat in your body and keep your body warm enough to endure the chilly winter. Hence we include warming foods like sesame seeds, garlic, ginger, chilies, etc in our diet.
What makes this Alugadda ellipaya karam special ?
Telangana regional cuisine is all about spice and garlic, and this dish just depicts the true flavors of this beautiful cuisine. Alugadda is a potato in the Telangana Telugu dialect and ellipaya karam refers to garlic spice. We eat lots of garlic and we make this special garlic spice Ellipaya karam every winter to have it in our daily meals. Some people call this dish Alugadda fry, vellulli alugadda vepudu or Alugadda vepudu. You can also call it Garlicky Potato Roast, Potato Stir-Fry, Aloo Fry, or crispy Indian potatoes.
In this recipe, potatoes are tossed in basic Indian spices and quick-roasted in the pan on high flame till they turn golden and crispy! Oh Yum! writing this I’m salivating already. There was a time in my life, I used to carry only potato fry and rice in my lunchbox every single day during my schooling days. That’s how much I love this dish and I promise once you try this, you’re going to love it. Also, contrary to many beliefs, potatoes are a source of good carbs when consumed in moderation! So do include this Alugadda ellipaya karam in your weekly menu!
Checkout more vegetarian sides and curries from my blog
Stuffed peppers in creamy tomato gravy
ALUGADDA ELLIPAYA KARAM
Ingredients
- 4 no Potatoes medium size
- 2 tsp Red chili powder
- Salt to taste
- ½ tsp Turmeric powder
- 8 cloves Garlic small size, coarsely crushed with cumin seeds
- ½ tsp Mustard seeds
- ½ + ½ tsp Cumin seeds
- 1 sprig Curry leaves
- 2 tbsp Desiccated coconut
Instructions
Let's prep the potatoes
- Wash and peel the potatoes. Chop the potatoes into medium size cubes.
- Add the chopped potatoes to a bowl of water to get rid of excess starch.
- Peel the garlic cloves and coarsely crush them with ½ tsp cumin seeds in a mortar & pestle.
Let's start making Alugadda ellipaya karam
- Heat a well-seasoned cast-iron or nonstick skillet, add oil and once it's hot add mustard seeds, cumin seeds and let them crackle.
- Add curry leaves and let them crisp up. Now add the chopped potatoes and on high flame toss it well.
- Sprinkle turmeric powder and salt. Toss the potatoes to the coat the spices and cook on high flame for 3 mor min.
- Add the coarsely crushed garlic cloves with cumin seeds and toss the potatoes.
- Keep the flame high and toss it regularly and roast it till the potatoes start crisping up and turning nice and golden brown.
- Now add in red chili powder and give it a good toss.
- Finally add in desiccated coconut / grated dry coconut and coat the potatoes.
- Turn off the heat and serve hot alugadda ellipaya karam with rice and dal/rasam of your choice.
Notes
- You can add ground coriander/dhaniya powder and garam masala for additional flavor.
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also, you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook. Also follow @taste.of.telangana on Instagram for more traditional recipes, culture, and stories.
I loved this recipe so much!!