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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.
Boil and Prepare Potatoes
Prepare the Tempering (Oggarane)
Sauté Aromatics
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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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 197.31 calories per serving with 4.01g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and Cook
Garnish and Serve
Add 1/2 cup of boiled green peas along with the potatoes for extra nutrition, color, and sweetness.
For a more traditional Udupi-style palya, add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end.
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat and a deeper color.
For a sattvic or Jain-friendly version, you can omit the onion and ginger. The dish will still be flavorful from the tempering.
Potatoes are rich in complex carbohydrates, which provide sustained energy, making this dish a fulfilling part of any meal.
The use of turmeric provides curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects.
Ingredients like ginger, hing (asafoetida), and curry leaves are traditionally used in Indian cooking to support digestion and prevent bloating.
One serving of Alugadde Palya (approximately 1 cup or 175g) contains around 180-200 calories, primarily from the potatoes and oil used in tempering.
Yes, in moderation, it is a healthy dish. Potatoes provide essential carbohydrates for energy, while turmeric offers anti-inflammatory benefits. It is plant-based and relatively low in fat. To make it healthier, you can reduce the amount of oil.
It is most famously used as the filling for Masala Dosa. It also pairs wonderfully with poori, chapati, or as a simple side dish with rice and sambar or rasam.
Absolutely. You can skip the onion for a 'no onion, no garlic' version, which is common during festivals. The flavor will be slightly different but still delicious due to the aromatic tempering.
You can store leftover Alugadde Palya in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.