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Andhra Style Spicy Aloo Velluli Karam Recipe | Aloo Vellulli Recipe

Veg Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 6

Ingredients

  • To Prepare the Baby Potatoes:
  • 400 gms Baby Potatoes (boiled to 80% and peeled)
  • For the Garlic Chutney:
  • 5-6 Soaked Guntur Chillies
  • 1 Kashmiri Chilli (for colour)
  • 25-30 Small Garlic Pods
  • 2 Ripe Tomatoes
  • 1 tbsp Roasted Chana Dal
  • 1 tbsp Roasted Peanuts
  • For Tempering & Cooking:
  • ¼ cup Oil
  • ½ tsp Cumin Seeds
  • 2 pinches Hing (Asafoetida)
  • 1 Onion (sliced)
  • 1 tbsp Garlic (chopped)
  • 1 tsp Ginger (grated)
  • Salt (as needed)
  • Water (as required)
  • Spices & Seasoning:
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Roasted Coriander Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Chat Masala (or 1 tsp Lemon Juice)
  • ¼ tsp Garam Masala
  • 2 Green Chillies (chopped)
  • Coriander Leaves (chopped)

Instructions

  1. Preparing the Garlic Chutney: 1). In a mixer jar, add soaked Guntur chillies, Kashmiri chilli, garlic pods, ripe tomato cubes, roasted chana dal, and roasted peanuts. Grind into a smooth paste using little water if needed.
  2. Frying the Baby Potatoes: 1). Heat ¼ cup oil in a pan. Add boiled and peeled baby potatoes and fry them on a medium flame until they turn crispy and golden brown. Once done, remove them from the pan and keep them aside.
  3. Preparing the Flavour Base: 1). In the same pan, add ½ tsp cumin seeds and 2 pinches of hing. Add sliced onions and fry them until they turn light golden. Add chopped garlic and grated ginger, sauté well until the raw smell disappears.
  4. Cooking the Garlic Chutney: 1). Now, pour in the ground garlic chutney and season with salt. Sauté well and add a little water if needed to prevent sticking. Cover and cook the chutney on a low flame until oil floats on top.
  5. Bringing It All Together: 1). Add roasted cumin powder, roasted coriander powder, turmeric powder, and chat masala or lemon juice. Sauté well until the spices are well combined. Now, add the fried baby potatoes and mix well so they absorb the flavours. Sprinkle garam masala, chopped green chillies, and fresh coriander. Sauté everything for 2-3 minutes on low flame, ensuring the potatoes are well coated.
  6. Serve & Enjoy: 1). Serve Aloo Velluli Karam hot with steamed rice, roti, or as a snack. 2). Drizzle some ghee over rice for an authentic Andhra-style indulgence.