Aloo Pudina Pulla Kura( Minty Lemony Potato Fry )

Potatoes are so much versatile and one can make an array of dishes be it fry, curry, stew, sambar, or raita. Chats and samosas are incomplete without them. Potato curry is bachelors and kids all time favorite. And my sister makes aloo fry atleast twice or thrice a week for sure( yes bava, sis husband loves fry that much and he can live on that for weeks i guess ). Even my husband loves to have aloo curry any meal of the day, but i limit it to once a week.


Coming to the origin of this recipe, my mom used to make this curry when ever we used to have powercut at night. She cooks this along with some sambar or rasam and we kids couldnt be any happier. You can whip up this dish in no time, said so you need not doubt the taste, its simply delicious.


The tangyness from the lime(lemon) and the zing from the mint makes the plain potato irrestible! To add some crunch my mom used to add sood amount of chana dal and urad dal in the tadks or popu. Since potato is every cooks best pal i am sure each one of us have our very own version for the potato fry. Here goes mine.,



You need:
2 or 3 red potatoes
1 lemon or lime
5 strands of mint leaves
2-3 tsp red chilli powder
1 tbsp chana dal
1 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
a pinch of turmeric
5-10 curry leaves
2 tsp red chilli powder
3 tbsp oil
salt to taste



How to:
Boil the potatoes, i use microwave for 5 min with less than 1/2 cup water cooked covered
Let it cool a bit or you can put in the refigerator until ready
Once cooled to room temperature chop potatoes into 2 inch cubes
In a kadai or pan heat oil and add chana dal, urad dal, cumin and mustard seeds. When they start to pop add curry leaves, potatoes and turmeric
Saute until the potatoes turn to golden brown
Add red chilli powder and salt
Switch off the heat and add chopped( i just tear them apart ) mint leaves and lemon juice
TIP: Never add lemon juice when cooking add them after the heat is switched off or before serving. Otherwise it would make the dish taste bitter-- from my grandmom


I usually serve this with hot rice( and ghee ) or roti/ chapathi. Feel free to add even more mint and lemon juice. This minty and lemony potato fry is so light on fat yet satisfying and tasty. No wonder if you start admiring the combination of lemon and mint and experiment with your cooking!!

This will be entry for weekend herb blogging event started by Kalyns Kitchen and this week hosted by Nami Nami

Tags:Aloo fry, Aloo pudina nimbu curry, Alugadda pudina kura, urlgadda vepudu