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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


  • Author: kannamma @kannammacooks.com
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 1x

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 23 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.

  • Category: Side Dish
  • Cuisine: South Indian