Steps by steps making Bangaladumpa Ullipaya Vepudu

Bangaladumpa Ullipaya Vepudu, or Potato Onion Fry, is a classic dish from the Indian culinary repertoire, particularly from the Southern regions. Embodying the comfort and richness of Indian home-style cooking, this dish highlights the earthy flavors of potatoes and the natural sweetness of onions as they are sautéed together.

The preparation involves cubing or slicing potatoes and dicing onions, then stir-frying them in a blend of spices that typically includes mustard seeds, cumin, curry leaves, turmeric, salt, and chili powder to taste. These ingredients come together to form a vibrant mix of tastes — the warmth of the spices, the comforting carbohydrate-rich potatoes, and the mellow sweetness of the caramelized onions.

Bangaladumpa Ullipaya Vepudu Recipe

Bangaladumpa Ullipaya Vepudu

This Andhra-style spicy curry made with bangaladumpa (potato) and ullipaya (onion) pairs well with any rice dish. You can stuff the curry inside Dosai to make masala dosa.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Vegetable

Cuisine Indian

Servings 6 people

Calories 568 kcal

Equipment

• 1 large pot
• 1 large skillet

Ingredients

  

• 6 cups water
• 2 teaspoons salt divided
• 1 pound Yukon Gold potatoes 6 medium potatoes
• 21/2 tablespoons vegetable or corn oil divided
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon husked whole black lentils
• 1/2 teaspoon Bengal gram
• 2 curry leaf sprigs
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 2 teaspoons red chile powder
• 1 teaspoon ground coriander

Instructions

 

• In a large pot over high heat, combine the water, 1 teaspoon of salt, and the potatoes and bring to a boil. Reduce the heat to medium and cook for 15 to 17 minutes, until the potatoes are tender, but firm. Drain immediately and let the potatoes cool. Peel and cut into cubes.
• In a large skillet over medium heat, heat 11⁄2 tablespoons of oil.
• Add the mustard seeds, black lentils, and Bengal gram. Cook until the mustard seeds begin to sputter, about 1 minute.
• Add the curry leaves and cook for 30 seconds.
• Add the onion and garlic and cook for about 5 minutes, until the onion is translucent.
• Stir in the chile powder, coriander, and remaining 1 teaspoon of salt. Cook for 2 minutes.
• Add the potatoes to the skillet and gently mix. Reduce the heat to medium-low and roast the potatoes for 7 to 8 minutes, turning them every minute, until they turn light brown. If the skillet becomes too dry, add the remaining 1 tablespoon of oil.

Notes

You can make this curry without the onion and garlic. After frying the curry
leaves, add the chile powder, coriander, and salt and fry for 1 minute. Then add 1⁄4 cup of water and stir to blend. Add the cubed potatoes and roast until the potatoes turn nice and crisp.

Keyword chopped onion, potatoes

Cooking tips about Bangaladumpa Ullipaya Vepudu

• Use the Right Potatoes: Opt for potatoes that hold their shape well after cooking, such as Yukon Gold or Red potatoes. They should be firm and without any green tinges.
• Uniform Chopping: Cube or slice the potatoes uniformly to ensure they cook evenly. Similarly, dice the onions evenly as well.
• Pre-Cook the Potatoes: Boil the potatoes until they are just fork-tender but not falling apart. This step can speed up the final cooking process and ensure a soft texture on the inside with a crisp exterior.
• Pat Dry Potatoes: After boiling and before sautéing, pat dry the potatoes to remove excess moisture. This helps in achieving a good sear and prevents sogginess.
• Tempering Spices: Heat oil in a pan and add mustard seeds, cumin, and curry leaves, allowing them to crackle and release their aromas fully before adding the onions and potatoes.
• Sauté Onions First: Cook the diced onions until they are golden brown and caramelized for a naturally sweet flavor profile that complements the earthiness of the potatoes.
• Avoid Stirring Too Much: Once the potatoes are added, let them sit undisturbed for a few minutes at a time. This allows the pieces to develop a crust and become crispy.
• Spice it Right: Be mindful of the spices used. Adjust turmeric, salt, and chili powder according to taste. For heat-lovers, add more green chilies or red chili flakes.
• Use Fresh Curry Leaves: If possible, use fresh curry leaves as they give a better flavor than the dried ones.
• Add Extras if Preferred: To tailor the dish to your preference, you might want to add a hint of lemon juice, amchur (dry mango powder), or garnish with fresh coriander leaves.
• Keep a Watchful Eye: Continue to cook on medium heat and keep an eye on the dish to prevent any burning while ensuring the potatoes have a nice golden crust.
• Serve Hot: Bangaladumpa Ullipaya Vepudu is best served hot, allowing you to enjoy the flavors and textures at their peak.

Serving suggestions about Bangaladumpa Ullipaya Vepudu

• With Indian Breads: Serve it with soft warm Indian bread like roti, chapati, or naan that can soak up the spices and oils from the dish.
• Over Steamed Rice: The earthy flavors of Bangaladumpa Ullipaya Vepudu work beautifully atop a bed of simple steamed rice, completing it as a satisfying meal.
• Accompany Dals and Curries: It pairs nicely as a side dish along with different types of lentil preparations (dal) or curry dishes, adding a contrasting texture and flavor profile.
• As Part of a Thali: Include it as one of the various dishes in a traditional South Indian thali for an authentic dining experience capturing the essence of the regional cuisine.
• With Yogurt or Raitha: Offer a cooling side of yogurt or cucumber raita to provide a refreshing counterbalance to the spices in the potatoes.
• Serve with Pickles: A tangy or spicy Indian pickle (achaar) on the side can heighten the taste with its sharp flavors.
• Garnish with Herbs: Adding freshly chopped coriander or curry leaves before serving gives a burst of aromatic freshness.
• Offer Papadams: Serve crispy papadams alongside for added crunch and an extra layer of flavor.
• Transform into Breakfast: For a hearty breakfast, you could also have it with dosa or spread it between bread for a spicy potato sandwich.
• Enjoy as a Snack: Because it’s a stir-fry, it can be enjoyed on its own as a snack, especially if you like savory, spicy bites.

Top 5 FAQs about Bangaladumpa Ullipaya Vepudu

• What type of potatoes are best for Bangaladumpa Ullipaya Vepudu? While you can use most types of potatoes, varieties like Yukon Gold or Red potatoes are ideal because they hold their shape well after cooking and have a firm texture. Avoid potatoes with green tinges as they can be toxic.
• How can I ensure that the potatoes in Bangaladumpa Ullipaya Vepudu are crispy? To achieve a crispier exterior, first boil the potatoes until they’re just tender, then pat them dry thoroughly before frying. Additionally, let the potatoes sit undisturbed for a few minutes in the pan to develop a good sear and crust.
• Can Bangaladumpa Ullipaya Vepudu be made in advance? This dish is best served hot immediately after cooking to enjoy its textures and flavors at their peak. However, if you need to prepare it ahead of time, you may reheat it on a pan over low heat to recrisp the potatoes before serving.
• Are there any variations I can try with this dish? Certainly! You can customize this dish by adding green chilies, garlic, a squeeze of lemon juice, or a dash of amchur (dry mango powder) for extra tanginess. Some people also add groundnuts or cashews for a crunch, or garnish with fresh coriander leaves for an aromatic touch.
• How do I prevent the dish from becoming too oily? Make sure your potatoes are dry before you fry them and do not stir them too often once in the pan. Use medium heat to ensure they do not absorb too much oil, and cook in batches if necessary to avoid overcrowding which can lead to sogginess.

Bangaladumpa Ullipaya Vepudu, the classic Potato Onion Fry, stands as a testament to the comfort and simplicity embedded in South Indian cuisine. This dish, with its satisfying blend of earthy potatoes and sweet caramelized onions, complemented by the full-bodied flavors of mustard seeds, cumin, curry leaves, turmeric, and chili, encapsulates a homestyle cooking experience that brings warmth to any meal. The versatility of Bangaladumpa Ullipaya Vepudu allows it to shine whether served alongside rice and dal, within a thali, or as an accompaniment to Indian breads.