Potato Vepudu
Ingredients
- Oil - 1 ½ Tbsp
- Curry leaves - 1 Sprig
- Potato - 2 Medium
- Salt - ¼ tsp Adjust as needed
- Turmeric - A large pinch
- Coriander powder - ¼ tsp
- Jeera powder - ⅛ tsp
- Red chilli powder - ½ tsp
Instructions
- 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
- Rinsing the potato in water nicely helps remove some of the starch and gives a crispier fry.
- 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.
- 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.