Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

Chettinad Urlai Roast, Potato Roast, Chettinad Potato Roast

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South-indian-style-chettinad-urlai-roast-potato-roast-recipe |kannammacooks.com #potatoes #chettinad #tamilnadu #side-dish #recipe #baby-potatoes

Chettinad Urlai Roast, Potato Roast, Chettinad Potato Roast.

Chettinad style urlai roast recipe is made with baby potatoes and a fragrant dry roasted fresh chettinad masala. Perfect side dish for rasam saadam / rasam rice.

This recipe came into being because of my mom. My mom has a habit. She would cut out a printed recipe or a food tip from a magazine she comes across and would save it and give it to me when I go home for vacation. She would be so happy seeing me go through them. There are these little things that takes everything. So this recipe is from one such paper given long time back to me. This is a recipe for Chettinad Urlai/Baby potato Roast. From what I have learned in these years, Chettinad recipes are mostly based on freshly ground masala powders. Getting the masala is the key to their cooking. This one ain’t different. The various spices are dry roasted in a low flame (low flame is key. your patience will be rewarded) and let to cool in a pan. Once cooled they are ground to a fine powder and added to the dish later on. Lets go and roast some spices.

Here is the video of the recipe.

Trditionally, for chettinad recipes gundu chillies are used. But I have used the other variety mainly for the color.
South-Indian-Chillies-Varieties

Dry roasting brings out the essential oils in the spices which otherwise would be dormant. Dry roast all the ingredients on a very low flame except coconut. Add in the shredded coconut at last. Cool the spices and grind to a fine powder in a chutney jar of a mixie or a spice grinder.

South-indian-style-chettinad-urlai-roast-potato-roast-recipe |kannammacooks.com #potatoes #chettinad #tamilnadu #side-dish #recipe #baby-potatoes
These baby potato roast makes an awesome side dish for rasam saadam/rice.

South-indian-style-chettinad-urlai-roast-potato-roast-recipe |kannammacooks.com #potatoes #chettinad #tamilnadu #side-dish #recipe #baby-potatoes

5.0 from 7 reviews
Chettinad Urlai Roast - Baby Potato Roast
 
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Chettinad style urlai roast recipe is made with baby potatoes and a fragrant dry roasted fresh chettinad masala. Perfect side dish for rasam saadam / rasam rice.
Author:
Recipe type: Side Dish
Cuisine: South Indian
Serves: 6
Ingredients
For the chettinad masala
  • 4 dried red chillies
  • 1 teaspoon coriander seeds
  • 1 inch cinnamon stick
  • 1 cardamom
  • 1 cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 3 tablespoon shredded coconut
  • 2 sprigs curry leaves
Other Ingredients
  • 3 tablespoon peanut oil (vegetable,canola or sunflower is fine)
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • 2 sprigs curry leaves
  • 2 onions, sliced fine
  • 2 green chillies, cut into 2-3 pieces each
  • 2 tablespoon ginger garlic paste
  • 2 tomatoes, diced
  • ½ teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1½ teaspoon coriander powder
  • 1½ teaspoon salt
  • ½ kilo baby potatoes, boiled and peeled
  • coriander leaves for garnish
Instructions
  1. Dry roast all the chettinad masala ingredients and grind to a fine powder.
  2. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the urad dal and the curry leaves. Let the mustard splutter.
  3. Add the onions and fry till golden brown.
  4. Toss in the green chillies and the ginger garlic paste.
  5. Add the tomatoes and stir-fry on a low heat for about 5 minutes. continue to cook until streaks of oil is released in the pan.
  6. Add in the ground masala, turmeric, chilli powder, coriander powder and salt.
  7. Add quarter to half a cup of water and cook in low flame until the raw smell disappears and the masala becomes thick.
  8. Add in the potatoes and fry until almost dry.
  9. Remove from heat and serve hot, garnished with chopped coriander leaves.
Notes
This dish can be made with regular russet potatoes too.

chettad-urlai-recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Hi , wondering where I can buy the cast iron skillet that you had used in this video. BTW, your page would be the first one that I look for any recipes. love your recipes.

    Reply

  2. Hi Sister,
    I tried this recipe for some guests whom we had for dinner and it was a big hit. Thanks for sharing this recipe.

    Reply

  3. wow i became a cook… lovely suguna.. your this recipe turned out to be my best signature dish…

    Reply

  7. Dear sugu sis., Vanakkam…I made this roast for lunch…it turned out real great. I am known for making bland dishes….very afraid to add tat extra dash of masala. But I prepared this exactly as given. Usually we add spice powder to the potatoes but here we simmer the masala and then add the potatoes….truly rewarding…tat quarter cup of water prevents masala from burning…lovely recipe. Thanks deary. Please keep going….

    Reply

  8. Hi Suguna,
    Tried this for dinner last night ..came out really yummy..thank you for sharing the recipe.
    Regards,
    Vibha

    Reply

  9. Hi,
    I tried this recipe yesterday. It tasted so good. I liked the chettinad masala base actually. I am planning to substitute potatoes with mushrooms/ paneer. I remember havin tasted something similar to his in hotel saravana bhavan! Thankyou!

    Reply

  11. Hi Suguna,

    I tried your Madras drumstick sambhar, Chettinad urlai roast and chowchow paruppu kootu at home this weekend and all turned out amazing! Thanks for sharing them on your blog. Going forward, I think these will be a staple on the rotational menu 🙂

    Aishwarya

    Reply

  13. Hi Suguna,

    I want to say thanks for sharing your recipes with us. I tried out the Saravana Bhavan kurma, and it turned out outstanding. I am from Chennai and have always loved seeking out recipes that are dear to me from my childhood. Keep sharing more as you have one true fan today!

    Aishwarya

    Reply