Potatoes or Bangaladumpalu form a great portion of our meals in Andhra. Potatoes are an eternal delight when it comes to having them either solo or as accompaniments to the rice. A simple bangaladumpa fry can create an amazing difference, lifting your appetite and pampering your spice craving taste buds.
Imagine a potato fry with some more Masala and shebang. This is where the unique Bangaladumpa Ulli Karam comes into picture, making some real noise inside your mouth!!
Here is the most simplest version of the Ulli Karam fry that you can try at home.
Bangaladumpa Ulli Karam – Recipe
Potatoes – 250 Gms (boiled, peeled and chopped into even slices)
Onion – 1/4 Cup (1 Chopped)
Chilli Powder – 3 Tsp
Salt – 1 Tsp
Turmeric – 1/2 Tsp
Dhania Powder – 1/2 Tsp
Coriander – 1/2 cup (Chopped)
Oil – 3 Tsp (Olive Oil for those who are health conscious)
Ginger Garlic Paste – 1/2 Cup (Depends on individual taste)
Jeera and Mustard – For the Tempering
After boiling the potatoes thoroughly in a pressure cooker, peel and chop them into even fine pieces. Keep them aside.
Grind the chopped onion together with chilli powder, salt, turmeric and ginger garlic paste. Transfer the paste into another bowl.
Heat oil in a pan. Add curry leaves, Jeera, mustard and potatoes. Fry the pieces for about 2 to 3 minutes.
Add the onion paste that was kept aside and fry for 5 more minutes.
Add Dhania Powder for extra seasoning along with the coriander leaves.
Serve the yummy and piping hot Bangaladumpa Ulli Karam with Rice or Chapathi.
Food Lover Trick – When having the Ulli karam with white rice, add a dash of Avakaya or Mango Pickle along with ghee. Get ready for a heavenly ride.