Alugadde Palya
A simple and flavorful Karnataka-style potato stir-fry. Boiled potatoes are lightly mashed and tossed with a classic South Indian tempering of mustard seeds, lentils, and curry leaves. It's the perfect side for rice or as a filling for masala dosa.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Boil and Prepare Potatoes
- b.Wash the potatoes thoroughly. Place them in a pressure cooker or a large pot with enough water to cover them.
- c.Cook until they are fork-tender. In a pressure cooker, this takes about 3-4 whistles. In a pot, it will take 15-20 minutes of boiling.
- d.Once cooked, drain the water. Let the potatoes cool just enough to handle, then peel the skin.
- e.Using your hands or a fork, roughly mash the potatoes. Keep some small chunks for a good texture; do not make a smooth paste.
- 2
Step 2
- a.Prepare the Tempering (Oggarane)
- b.Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- c.Lower the heat, then add the urad dal and chana dal. Sauté for about 1-2 minutes, stirring continuously until they turn golden brown and aromatic. Be careful not to burn them.
- d.Add the curry leaves and hing. Sauté for another 15-20 seconds until the curry leaves are crisp.
- 3
Step 3
- a.Sauté Aromatics
- b.Add the finely chopped onion, green chilies, and grated ginger to the pan.
- c.Sauté on medium heat for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
- 4
Step 4
- a.Combine and Cook
- b.Add the turmeric powder and salt to the pan. Mix well and cook for 30 seconds to remove the raw smell of the turmeric.
- c.Add the mashed potatoes to the pan.
- d.Gently mix everything together, ensuring the potatoes are evenly coated with the tempering and onion mixture. Avoid over-mixing.
- e.Cook for 2-3 minutes, allowing the flavors to meld together. If the mixture seems too dry, you can sprinkle 1-2 tablespoons of water.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Add the freshly squeezed lemon juice and chopped coriander leaves.
- c.Give it a final gentle mix.
- d.Serve the Alugadde Palya hot as a filling for masala dosa, or as a side dish with poori, chapati, or rice and sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better and don't become mushy.
- 2For an authentic flavor, use coconut oil for the tempering.
- 3Do not skip the dals (urad and chana) in the tempering; they provide a wonderful crunchy texture that contrasts with the soft potatoes.
- 4Mash the potatoes while they are still warm for the best texture, but be careful not to burn your hands.
- 5Ensure the mustard seeds have completely stopped spluttering before adding the dals to ensure they cook evenly.
Adapt it for your goals.
Add Vegetables
Add 1/2 cup of boiled green peas along with the potatoes for extra nutrition, color, and sweetness.
Add CoconutAdd Coconut
For a more traditional Udupi-style palya, add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat and a deeper color.
No Onion VersionNo Onion Version
For a sattvic or Jain-friendly version, you can omit the onion and ginger. The dish will still be flavorful from the tempering.
Why this is on our healthy list.
Good Source of Energy
Potatoes are rich in complex carbohydrates, which provide sustained energy, making this dish a fulfilling part of any meal.
Anti-inflammatory Properties
The use of turmeric provides curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects.
Aids Digestion
Ingredients like ginger, hing (asafoetida), and curry leaves are traditionally used in Indian cooking to support digestion and prevent bloating.
Frequently asked questions
One serving of Alugadde Palya (approximately 1 cup or 175g) contains around 180-200 calories, primarily from the potatoes and oil used in tempering.