Chettinad Urulai Pattani Roast – Potato Peas Curry

Recipe for Chettinad style Urulai pattani roast. Dry Potato peas Curry. Spicy side dish for variety rice or chapatti / roti. With step by step pictures.

Its holiday time here in Bangalore for Dussehra. I still remember the sundal hopping that me and my mom used to do when I was young in Coimbatore for Navarathri. I would just sit next to all the dolls and see them in such awe. The sundal hopping has sure come down to a couple of homes after we moved here to Bangalore.

I am a big fan of dry curries. I love days when I make dry curries and dal for lunch. My baby, well not so much a baby anymore loves peas. This makes for a simple yet very very satisfying lunch. This curry goes very well with variety rice or chapati / roti too. Here is how to make Chettinad style Urulai Pattani Roast / Dry potato peas curry.

Heat oil in a pan and add in the fennel seeds. Let it splutter. Then add in the finely chopped onions, curry leaves and fry well till its brown.

Crush the green chillies, garlic and ginger in a mortar and pestle. You want it in bits and pieces. Do not grind to a smooth paste. The flavour of the crushed ginger and garlic is different from paste. So take your time and crush it in a mortar and pestle. If you don’t have one, pulse it twice or thrice in your mixie / blender until coarse. Do not add any water while grinding. Add it to the onion mixture and saute for a minute. Run two tomatoes in a mixie / blender to form puree. Add in the tomato puree.

Add half a cup of water (I use water left over from boiling vegetables), salt, turmeric powder, chilli powder and coriander powder. fry till all the mixture is dry and streaks of oil starts to appear on top.

Then add in the boiled potatoes and peas. Add in the pepper powder. Mix well to combine. Saute for a couple of minutes. Add in the chopped coriander leaves and remove from heat.

Chettinad urulai pattani roast is ready. Serve with variety rice or chapati / roti.

Chettinad Urulai Pattani Roast – Potato Peas Curry

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★★★★★

5 from 1 reviews

• Author: Kannamma - Suguna Vinodh
• Total Time: 40 mins
• Yield: 4

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Description

Recipe for Chettinad style Urulai pattani roast. Dry Potato peas Curry. Spicy side dish for variety rice or chapatti / roti.

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Ingredients

Scale 1x2x3x

• 2 tablespoon vegetable oil
• 1 teaspoon fennel seeds (sombu)
• 2 onions, finely chopped
• 2 sprigs curry leaves
• 2 green chillies
• 5 cloves garlic
• 1 inch piece ginger
• 2 tomatoes
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon black pepper powder
• 4 potatoes, boiled
• 1 cup peas, boiled
• 3 sprigs coriander leaves, chopped

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Instructions

1. Heat oil in a pan and add in the fennel seeds. Let it splutter. Then add in the finely chopped onions, curry leaves and fry well till its brown.
2. Crush the green chillies, garlic and ginger in a mortar and pestle. Add it to the onion mixture and saute for a minute. Run two tomatoes in a mixie / blender to form puree. Add in the tomato puree.
3. Add half a cup of water (I use water left over from boiling vegetables), salt, turmeric powder, chilli powder and coriander powder. fry till all the mixture is dry and streaks of oil starts to appear on top.
4. Then add in the boiled potatoes and peas. Add in the pepper powder. Mix well to combine. Saute for a couple of minutes. Add in the chopped coriander leaves and remove from heat.
5. Serve with variety rice or chapati / roti.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side dish
• Cuisine: Tamilnadu