Andhra Style Potato Fry

Recipe for Spicy Andhra Style Potato Fry – Aloo gadda fry.

This Andhra Style Potato Fry – Aloo gadda fry has a story. This happened some time back. My son had lunch at my friend Manasa’s place one day. He generally never says whether he liked the food or not. He just says I had lunch. Yes, it was good. That’s all. But that day as soon as he came home, he was really excited. He told me that “mummy, Manasa auntie gave me some yellow thing to eat. It was so nice Amma. Can you make it for me again for dinner?” I was super excited as he rarely asks, can you make this? can you make that? except for the occasional doughnut or a pizza that he asks me to make. I called Manasa immediately to know what the yellow thing was and it was this famous “Andhra Style Potato Fry – Aloo gadda fry” and the rest is history. I make it once a week for him. The moment he comes back from school and sees this potato fry, and smiles and says yummy! my day is made. Lot of times, simplest dishes are the best dishes and this one fits the bill perfectly. Here is the recipe for an awesome Andhra Style Potato fry.

Wash and peel the potatoes. Dice them into really small pieces. Its important to cut them small so it cooks faster and crispier.

Take a bowl and add lots of water. Add a tablespoon of salt to the water. Soak the diced potatoes in water for 10-15 minutes. After soaking, wash the potatoes in running water and drain. Set aside.

Heat oil in a kadai until really hot. Just drop a couple of diced potatoes and if it foams and bubbles and fries, the oil is ready. Add in the diced potatoes to the oil. Let the flame be high. Potatoes take time to cook. Occasionally, stir it once or twice. Fry for at-least 7-8 minutes.

The potatoes will slowly start to become lightly golden on the edges. When its starting to become golden on the edges, the potatoes are ready. Remove from the hot oil and drain on a paper towel.

Now we need to season the potatoes. Now I reveal the secret that makes this Andhra Style Potato Fry amazing. Its the hint of garlic. Just roughly crush some garlic cloves. No need to peel the skin of the garlic cloves. Add it to a bowl. Add the hot drained fried potatoes to the bowl. Add salt and chilli powder. Toss to coat. The heat of the potatoes takes in the flavor of the garlic so well. Its really amazing how such a simple step can really transform a dish like this Andhra Style Potato Fry.

Serve this Andhra Style Potato Fry – Aloo gadda fry with rice. My son loves to have potato fry with curd rice.

Here is the printable recipe for Andhra Style Potato Fry – Aloo gadda fry

• 4 medium sized potatoes
• 5 - 6 garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon chilli powder
• 1 tablespoon salt for soaking potatoes in water
• 300 - 400 ml Oil for deep frying

1. Wash and peel the potatoes. Dice them into really small pieces.
2. Take a bowl and add lots of water. Add a tablespoon of salt to the water. Soak the diced potatoes in water for 10-15 minutes. After soaking, wash the potatoes in running water and drain. Set aside.
3. Heat oil in a kadai until really hot. Just drop a couple of diced potatoes and if it foams and bubbles and fries, the oil is ready. Add in the diced potatoes to the oil. Let the flame be high. Potatoes take time to cook. Occasionally, stir it once or twice. Fry for at-least 7-8 minutes.
4. The potatoes will slowly start to become lightly golden on the edges. When its starting to become golden on the edges, the potatoes are ready. Remove from the hot oil and drain on a paper towel.
5. Roughly crush some garlic cloves. No need to peel the skin of the garlic cloves. Add it to a bowl. Add the hot drained fried potatoes to the bowl. Add salt and chilli powder. Toss to coat.
6. Serve it with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: South Indian, Andhra

• 4 medium sized potatoes
• 5 - 6 garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon chilli powder
• 1 tablespoon salt for soaking potatoes in water
• 300 - 400 ml Oil for deep frying

1. Wash and peel the potatoes. Dice them into really small pieces.
2. Take a bowl and add lots of water. Add a tablespoon of salt to the water. Soak the diced potatoes in water for 10-15 minutes. After soaking, wash the potatoes in running water and drain. Set aside.
3. Heat oil in a kadai until really hot. Just drop a couple of diced potatoes and if it foams and bubbles and fries, the oil is ready. Add in the diced potatoes to the oil. Let the flame be high. Potatoes take time to cook. Occasionally, stir it once or twice. Fry for at-least 7-8 minutes.
4. The potatoes will slowly start to become lightly golden on the edges. When its starting to become golden on the edges, the potatoes are ready. Remove from the hot oil and drain on a paper towel.
5. Roughly crush some garlic cloves. No need to peel the skin of the garlic cloves. Add it to a bowl. Add the hot drained fried potatoes to the bowl. Add salt and chilli powder. Toss to coat.
6. Serve it with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: South Indian, Andhra

Find it online : https://www.kannammacooks.com/andhra-style-potato-fry/

Easy and Spicy recipe for traditional kerala fish molly. Meen molee made with coconut milk. A very popular fish stew.

We love coconut based curries in our house. Long time ago, I saw this recipe for Kerala fish molly in a WGBH show made by Chef Sanjeev. On the show, Chef told how his mother would apply turmeric mixed with milk on him when he was young for good skin. I remember my mom doing the same to me when I was young. The yellow colour would not go even after taking bath. I used to go to school with a yellow skinned face. All the girls at school came with a yellow skin. It was a Friday ritual. Good old memories. I fell in love with the way he made this curry. Kerala Fish molly or meen moilee as its called is a traditional stew popular in Kerala. Fish molly is a very very easy to make recipe which can be put together in less than 30 minutes. Here is how to do an awesome Kerala style fish molly or fish stew.

I like to use coconut oil for Kerala Fish Molly. If you do not like coconut oil, you can substitute any vegetable oil. Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.

Add in the finely chopped onion and garlic. Add in the chopped green chilli. If you want a spicy stew, add more green chillies. Its totally up to you as to how spicy you want the stew. Adjust the quantity of the chillies accordingly. Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.

Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. I like to use king fish for fish molly. Let it simmer for 5 minutes in medium flame. Do not stir. The fish might break.

Reduce the flame to low. Add in the coconut milk.

Add in the lime juice and the vinegar. Let the stew simmer for 5 minutes on a very low flame. Its important to have the flame on low as the coconut milk might curdle on a very high heat.

Switch off and serve hot with with basmati rice. Kerala fish molly is ready. Traditionally its served with appam or idiyappam. I like it with rice. It is fish molly with rice for me.

• 500 grams fish steaks ( I used king fish)
• 4 tbsp coconut oil
• 2 - 3 sprigs curry leaves
• 2 inch fresh ginger, very finely chopped
• 2 onion, finely chopped
• 3 green chillies, chopped
• 6 cloves garlic, finely chopped
• 2 tomatoes, finely chopped
• 1 1/2 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 500 ml fresh coconut milk or 250 ml canned coconut milk
• Juice of one small lime
• 1 teaspoon vinegar

1. Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onion and garlic. Add in the chopped green chilli.
3. Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.
4. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. Let it simmer for 5 minutes.
5. Reduce the flame to low. Add in the coconut milk.
6. If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
7. If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
8. Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
9. Switch off the flame and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian, kerala