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Chettinad Urlai Roast, Potato Roast, Chettinad Potato Roast

November 16, 2014 by Suguna Vinodh 30 Comments

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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

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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 – Baby Potato Roast


★★★★★

5 from 8 reviews

  • Author: kannamma @kannammacooks.com
  • Total Time: 1 hour
  • Yield: 6
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Description

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.


Ingredients

Scale

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)
  • 1/2 teaspoon mustard seeds
  • 1/2 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
  • 1/2 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 1/2 teaspoon coriander powder
  • 1 1/2 teaspoon salt
  • 1/2 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.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Cuisine: South Indian

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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. Naga says

    September 6, 2019 at 7:02 pm

    Wonderful. We all talked about this whole night. Awesome dish

    ★★★★★

    Reply
  2. Ranjani says

    August 9, 2018 at 2:44 am

    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
    • Suguna Vinodh says

      August 9, 2018 at 2:57 am

      Do check
      https://amzn.to/2Mc2nQx

      Reply
  3. Sudha says

    January 26, 2018 at 5:27 am

    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
    • Suguna Vinodh says

      January 27, 2018 at 10:33 pm

      Thanks so much. really happy that you liked it!

      Reply
  4. Mohamed Mansoor Arabi says

    June 20, 2017 at 9:21 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 21, 2017 at 1:01 pm

      Thank you very much!

      Reply
  5. Amina Sayyed says

    December 6, 2016 at 3:45 pm

    Awsome baby potatoes with this super masala

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 6, 2016 at 7:25 pm

      Thank you so much.

      Reply
  6. sheela says

    October 22, 2016 at 3:00 pm

    Wonderful collection of veg recipes. Tried few , it came out awesome.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 22, 2016 at 3:07 pm

      Thank you so much Sheela. Glad you liked the recipes.

      Reply
  7. Aruna says

    September 24, 2016 at 4:38 pm

    Hi, Can I try the same masala with mushrooms

    Reply
    • Suguna Vinodh says

      September 24, 2016 at 9:47 pm

      You can try! Sure!

      Reply
  8. Andal says

    June 8, 2016 at 6:18 pm

    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
    • Suguna Vinodh says

      June 8, 2016 at 6:46 pm

      Vanakkam Andal! Thank you so much for taking time to write to me. I am really glad you spiced it up. Be bold girl. Be a spice fairy!

      Reply
  9. Vibha says

    March 31, 2016 at 4:57 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 31, 2016 at 10:44 pm

      Thank you! Happy cooking!

      Reply
  10. Rajashree says

    January 13, 2016 at 1:37 pm

    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
    • Suguna Vinodh says

      January 13, 2016 at 1:42 pm

      Thats really nice Rajashree. Happy Cooking!

      Reply
  11. athulya says

    August 14, 2015 at 6:19 pm

    came out well… nice recipe… but I cut the potatoes smaller .. to mix well with the masala…

    Reply
    • Suguna Vinodh says

      August 14, 2015 at 9:33 pm

      Thank you Athulya!

      Reply
  12. Aishwarya says

    July 21, 2015 at 4:24 am

    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
    • Suguna Vinodh says

      July 21, 2015 at 1:38 pm

      Thank You so very much!

      Reply
  13. jamal says

    July 19, 2015 at 4:47 pm

    Dear madam. Have please advise good receipe for pregnant women

    Regards
    Jamal

    Reply
    • Suguna Vinodh says

      July 19, 2015 at 8:34 pm

      Can you give me little more details?

      Reply
  14. Aishwarya says

    July 16, 2015 at 4:34 am

    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
    • Suguna Vinodh says

      July 16, 2015 at 12:17 pm

      Thank you so much Aishwarya. Your words have made me really happy today. Thank you again!

      Reply
  15. suguna vinodh says

    January 23, 2015 at 9:25 pm

    🙂

    ★★★★★

    Reply
    • Subha Praveen says

      January 23, 2016 at 6:11 pm

      HI.. I hv tried today. It came out very nice. Its a good combination for moar Kuzhambu also. Thanks for sharing.

      ★★★★★

      Reply
      • Suguna Vinodh says

        January 23, 2016 at 9:19 pm

        Really nice Subha. Thank you for writing in.

        Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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