Alu palya Recipe | Aloo palya for dosa | Potato palya for dosa or chapathi | Potato bhaji for poori
By Latha on March 10th, 2016
Alugadde palya or Aloogadde palya recipe explained with step by step pictures and a video. Alugadde palya is a dry-veggie or stir fry recipe prepared using potato, onion, green chilli, ginger and few other spices. This is mainly used as an accompaniment with masala dosa. Alugadde palya is placed inside the masala dosa, then it is folded and served. This is also used as an accomapniment with poori or chapathi.
But to use this as an accompaniment with poori, a thick gravy version is prepared by adding little water. The gravy version of this alugadde or aloogadde palya is popular by name "potato bhaji or aloo bhaji". But for chapathi either the dry version or the gravy version can be used.
Potato is a very tasty vegetable. I have posted many potato recipes like aloo paratha, aloo mosaru bajji, aloo bonda and aloo-carrot paratha. All are very tasty recipes.
I have made a video on this potato palya or aloo palya recipe, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 2 medium sized potato
- 2 medium sized onion
- 1/2 tsp mustard
- 1/2 tsp jeera or cumin seeds (optional)
- 1 tsp Urad dal
- 1 tsp Channa dal
- 2-4 green chillis
- 1/2 tsp finely chopped ginger
- 8-10 cashews
- 1/4 tsp turmeric powder
- A big pinch of asafoetida
- 7-8 curry leaves
- 2 tbsp chopped coriander leaves
- 4 tbsp cooking oil
- Salt as per your taste
Instructions for making aloogadde palya:
- Wash and boil the potatoes in the pressure cooker. Once it is cool, peel it and mash it. Also keep all other ingredients ready and handy.
- Take a frying pan, add oil and mustard seeds. Once the mustard starts spluttering add jeera, urad dal, chana dal and cashews one by one. Saute it for a while. When the urad dal turns brown add slit green chilli, finely chopped ginger and curry leaves. Saute it for 5 seconds.
- Add in turmeric powder and asafoetida and saute it for a while. Next add in chopped onions and fry till the onions turn soft.
- Now add in mashed potato and mix for a while, Once it is mixed add in salt and chopped coriander leaves and mix it again. If you are planning to use this as an accompaniment with dosa, then swith off the stove and stop at this stage.
- To use this as an accompaniment with poori add 1/4 cup of water, mix it for a minute and then switch off the stove. For chapathi you can either serve the dry version or the gravy version.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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