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

Jackfruit ghee roast

Stuffed peppers in creamy tomato gravy

Dondakaya Barada

Lauki palak pakoda kadhi

Chana aloo masala

Potlakaya perugu pachadi

Munagaku podi pappu kura

Chamakura kadala pappu

Gobhi fry

Now let’s get into the recipe!!

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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.

Course Side Dish

Cuisine Telangana, Telugu

Keyword Side dish, vegan, Vegetarian

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Servings 3 Servings

Author Shravani Abhishek

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.

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              SALLA MIRAPAKAYALU, also known as buttermilk/curd chilies is one of the most loved pantry items from South Indian Kitchens. Now buttermilk chilies don’t refer to some kind of chilies, but it’s a preservation process. Mildly spicy chilies are slit and soaked in buttermilk, and then sun-dried during the day. This process is repeated for about a week until the chilies absorb as much buttermilk cure as possible and the chilies are dried to a crisp by the sun.

         During this preservation process, the chilies develop a tangy, yogurty, salty, and slightly cheesy flavor. These flavor packed Buttermilk chilies make a great accompaniment with mild dishes like Curd rice, Dal rice, Sambar rice, etc. But hey your options aren’t just limited to that, you can add these buttermilk chilies to the tempering. Imagine the ton of flavor it would impart in tempering of chutneys or raita and Dal tadka.

         The sign of a perfectly made Salla mirapakaya is that when you break a fried one it should crumble easily. Less spicy, little salty, and tangy is the perfect definition for this Salla mirapakayalu. I know that the process seems a little intimidating for beginners, but trust me this is one of the easiest processes you could ever make.

A tradition of making sun-dried vegetables

    When Summer is here, then begins the tradition of making of Wadiyalu/Papads/fryums. And apart from that we also Sun-dry vegetables, fruits, seeds which have been in our culinary tradition for ages. When there is an excess of produce, our ancestors came up with ways to utilize them smartly. So that they come in handy on a rainy day.

       They are equally healthy as the process which they undergo like pickling, drying, marinating, and curing which makes it even more delicious. The tiring scenarios of the womenfolk in the scorching Sun bring out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during mealtime.

More avatars of these SALLA MIRAPAKAYALU / Buttermilk chilies

       These yogurt/curd/buttermilk-soaked chilies are inseparable from the menu of South Indian Cuisine mainly because of their spicy taste. Now call these buttermilk chilies or we Telugu people call it Oora Mirapakayalu, majjiga mirapakayalu, uppu mirapakayalu. Mor milagai in Tamil, Sandige menasu in Kannada, Dahi Mirchi in Hindi, Dahi ke mirchiyaan in Dakhani, Mahi mircha in Chhattisgarh region and Takla mirsang in Konkan region. The beauty of diverse cuisines across India, one dish with many names. 

       With diverse cuisines across India, these buttermilk chilies come in various flavors across the country. Some stuff the chilies with spices like carom seeds, fenugreek powder, etc. And they add another layer of flavor profile to these chilies.

Checkout more traditional Indian recipes from my blog.

Dibba rotte

Palli chutney

Bebberla garelu

Sunnundalu

Odappalu

Ulava charu

Chegodilu

Barada

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 . 

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