Andhra Style Bangaladumpa Vepudu recipe | Boiled Potato fry | Spiced Mashed Potato Curry

Bangaladumpa Vepudu is a traditional South Indian potato dish made using boiled potatoes. Heaps of flavors coming from the tempering ingredients and warming spices, make this dry aloo curry absolutely perfect! Popular in South India, this easy and simple-to-make tasty boiled potato dish can be served with Rotis, Dal, and Rice.

Who does not like potatoes? It is an evergreen root vegetable for everyone, can have it every day and still never get bored of it. Apart from diet freaks, hardly there would be anyone who does not like it.

It has been my favorite since childhood. Mom used to make two variations frequently. One was potato fry and another was with boiled potatoes. Both varieties are perfect side dishes.

I still remember my brother always asking mom, why did you make so little? And, my Mom would reply this is enough for our neighbors too. LOL!!!

After that, either of the two dishes was always made in more quantity.

Indian kitchen never runs out of potatoes. For me, the potato is a mutual friend of other vegetables. It bonds perfectly with any vegetable. So, there is always a good quantity of this vegetable at any given time.

About this Bangaladumpa Vepudu recipe

It is made with boiled potatoes, stir-fried with soft and crunchy onions, crisp tempering ingredients, and basic Indian spices. This makes the dish flavorful, delicious, and irresistible.

Today I will share my Mother’s recipe to which I added a twist. At home, we are great potato fans. So, I usually make it once or twice a week. This recipe has become the new favorite of the family.

Bangaladumpa Vepudu is the origin of Andhra. This particular potato dish has many names in the Telugu-speaking states – Allugada Vepudu or Bangala dumpa iguru which translates to Boiled Potato fry and Bangaladumpa Mudda Koora, which translates to Potato Mash Curry.

It is also called Bangaladumpa (Potato) Upma Koora, as the ingredients used are the same as those used to make upma.

By looks, this dish looks similar to aloo masala stuffed in masala dosa. There are similarities in ingredients and the cooking process, but the most important ingredient that makes this dish flavorful is crushed garlic. Also, this version uses red chili powder and tastes better if made spicy.

This boiled potato fry recipe does not call for garam masala. If you want to add the spice mix for a strong flavor, add it towards the end.

This is one of the fastest and easiest boiled potato fry recipes with basic spices and the addition of these spices really makes this dish extra special. My 5-year-old kid just loves this dish with hot ghee rice.

The best part of this easy aloo curry is there are no fancy chopping techniques or no odd cooking methods. With just quick steps with minimal ingredients, the dish is served to your dining table within 30 minutes.

If there are boiled potatoes, this dish can be made within 10mins. I usually boil potatoes a day ahead and refrigerate them, this reduces the cooking time and is perfect to make a quick mid-week meal.

There are days when you want to make something common for all, instead of varieties of dishes depending on individuals’ choice. This dish is a solution for such days.

Reasons to make

Potato is a favorite vegetable of all age groups.

Simple and easy recipe.

Flavorful mashed potatoes.

Bachelor and beginner friendly.

Minimal ingredients.

Kids friendly.

A great option to pack in kids’ and adults’ lunchboxes.

Skip asafoetida to make Vegan and gluten-free.

Ingredients

Potatoes: The star ingredient in this recipe. I have used Yukon gold potatoes, you can use any variety of potatoes.

Oil: I used sunflower oil for this recipe. You can use any oil of your choice, like vegetable oil, peanut oil, canola oil, coconut oil, or sesame oil.

Onions

Tempering: garlic, mustard seeds, cumin, lentils – urad dal and chana dal, dry red chilies, curry leaves, and asafoetida.

Spice powders: turmeric powder, red chili powder, coriander powder, and koora karam.

Green chilies: adds a nice punch of heat.

Herbs & seasoning: coriander leaves and salt.

How to make Boiled Potato Fry

1. Heat oil in a pan or heavy bottom kadhai over medium flame. When hot, add crushed garlic pods, urad dal, chana dal, mustard seeds, and cumin seeds. Saute for 5 seconds.

2. Next, add dry red chilies, curry leaves, slit green chilies, and hing. Saute till curry leaves get crisp and dals change color.

3. Add the sliced onions and saute them till they turn transparent. This may take 3-5 minutes.

4. Turn the flame to low and add turmeric powder, red chili powder, kura karam, coriander powder, and salt.

5. Saute for 5-10 secs or until the spices cook and the raw smell goes away.

6. Add the mashed boiled potato cubes and mix well with the masalas. On medium flame keep sauteing the potatoes for 5-7mins. Mash big cubes of potato and scrap if potato sticks to sides and bottom.

Dry roasting the mashed potatoes along with spices and scraping the bottom enhances the taste and takes them to a whole new and delicious level.

8. Lastly, add coriander leaves and give a gentle mix.

Bangaladumpa Vepudu. Serve hot with roti or rice.

Pro Tips

Make sure to pressure cook or boil the potatoes in a pan on the stovetop till done. I usually pressure cook for 4 whistles for medium-size potatoes.

Do not overcook or use boiled potatoes when hot. They will have moisture and the dish will turn out mushy.

Let the boiled potatoes cool completely. If time permits, refrigerate them for a few hours for the starch to settle.

Saute the dal/lentils — urad dal and chana dal on medium flame. Sauteeing on a high flame can burn them and it adds a bitter taste to the dish.

Do not skip the onions. Thickly slice the onions and cook only till they turn soft.

Serving Suggestions

My favorite is when served with hot steamed rice with a generous dollop of ghee, sambar, and pickle.

Bangaladumpa Vepudu also makes a delicious side dish when paired alongside rotis, phulkas, chapathis, methi theplas, puri, dosa, etc.

Storage Suggestions

If there is any leftover, you can store it in the fridge for 2-3 days in an airtight container. Make sure the dry aloo curry has completely cooled down before sealing the container.

Before serving, reheat in a microwave or in a pan on the stovetop by adding a few tablespoons of water.

I prefer to use the leftover to make a grilled sandwich. The other options to use the stuffing are to make kathi rolls, wraps, frankies, or parathas.

More Potato Recipes

Alu fry

Aloo Besan curry

Potato kurma

Aloo curry for puri

Potato masala for Dosa

Aloo Poha

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