Alugadde Palya

1. 1
   prep · ~10 min

   Boil and cube the potatoes.

   Peel the potatoes and cut into even 2-cm cubes. Boil in salted water until just tender but not mushy, about 8-10 minutes. Drain thoroughly.

   TIPDon't overcook the potatoes — they should hold their shape when stir-fried.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden (1 min).

   4.Add curry leaves, dried red chili, and green chili. Sauté until fragrant (30 sec).

   TIPKeep the heat at medium — high heat burns the dals before they turn golden.
3. 3
   saute · ~4 min

   Sauté the onions and spices.

   1.Add the chopped onion and sauté until translucent and soft (3-4 min).

   2.Add turmeric powder and stir well to coat the onions.

   TIPCook the onions slowly — rushing this step leaves a raw onion taste.
4. 4
   saute · ~5 min

   Add the potatoes and finish cooking.

   1.Add the boiled potato cubes and salt.

   2.Gently toss everything together so the potatoes are coated with the tempering.

   3.Cook on medium-low heat for 4-5 minutes, stirring occasionally, until the potatoes are lightly crisped at the edges.

   TIPUse a gentle hand when tossing — boiled potatoes break easily.
5. 5
   garnish

   Finish with lemon juice, coconut, and coriander.

   1.Remove from heat. Sprinkle with lemon juice and toss.

   2.Top with freshly grated coconut and chopped coriander leaves.

   3.Serve warm with roti, chapati, or rice.

Cuisines we love