ALUGADDA ELLIPAYA KARAM
Alugadda ellipaya karam is a quick and easy potato stir fry, loaded with garlic and Indian spices making a best side for Indian meals.
Servings: 3 Servings
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.