My 195th recipe, “Potato Vepudu (Andhra style Fry)”, a quick and easy South Indian side. It was quite memorable and relaxing to enjoy a weekend away from home on a road trip. But once I was back home today, I had to face the glaring reality. I have not made my grocery purchases for this week and an empty refrigerator stared at me. I just had a couple of potatoes lying around and I had a daunting task of making lunch for myself and RK.
With limited resources at my disposal, I stuck to a simple theme of curd rice and potato fry for lunch. Since the menu was simple, I wanted to try making a different side with the potatoes rather than the usual sides I make. Then I remembered RK mentioning about the fry he used to have during his bachelor days from Andhra Mess. He used to say that they were spicy, crispy and delicious with rice. I fixed in my mind to make an Andhra styled fry using the potatoes.
Unlike my regular potato fry, in which I add water and cook covered, in this recipe I fried the potatoes directly in oil. The potatoes turned out to be much more crispier and super delicious in this potato vepudu. It was the best accompaniment for curd rice and it turned a simple lunch menu into a feast for my taste buds 🙂
- Oil - 1 1/2 Tbsp
- Curry leaves - 1 Sprig
- Potato - 2 Medium
- Salt - 1/4 tsp Adjust as needed
- Turmeric - A large pinch
- Coriander powder - 1/4 tsp
- Jeera powder - 1/8 tsp
- Red chilli powder - 1/2 tsp
- First cut the potatoes into small cubes and rinse them atleast 2-3 times nicely with water. And keep them immersed in water until use.
- Now heat a pan with oil, add the curry leaves and potatoes after completely draining the water. Saute the potatoes in high - medium flame until they start changing color to golden brown. It took me about 4 minutes.
- Turn the flame to low - medium, add the salt and mix well until combined. Cook until the potatoes are soft and almost (90%) done.
- Now turn the flame again to high-medium, add all the powders (Turmeric, red chilli, coriander, jeera) and saute for about 2-3 minutes or until nice golden brown and crispy.
- Serve hot as a side for curd rice or rasam rice or any other rice variety.
Notes | FAQ
- For folks who like garlic flavor, you can add garlic salt instead of regular salt. Or you can even add crushed garlic but take care not to burn it.
- Do adjust the spiciness (Red chilli powder) according to your taste and size of potatoes.
- For added flavor, you can also temper with peanuts before adding the potatoes.