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Chettinad Urulai Pattani Roast – Potato Peas Curry

October 26, 2015 by Suguna Vinodh 9 Comments

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Chettinad Style Urulai Pattani Roast - Potato Peas Curry #sidedish #recipe #potato #peas #chettinad

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.

chettinad-urulai-pattani-roast-recipe-fry-onion

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.

chettinad-urulai-pattani-roast-recipe-garlic

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.

chettinad-urulai-pattani-roast-recipe-masala

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-recipe-garnish

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

Chettinad Style Urulai Pattani Roast - Potato Peas Curry #sidedish #recipe #potato #peas #chettinad #curry

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Chettinad Style Urulai Pattani Roast - Potato Peas Curry #sidedish #recipe #potato #peas #chettinad #curry

Chettinad Urulai Pattani Roast – Potato Peas Curry


★★★★★

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.


Ingredients

Scale
  • 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

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

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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. preethi says

    March 12, 2018 at 1:11 am

    HI Suguna

    You are so passionate about cooking and it is evident reading your recipes. My site is my “go to” for any recipe!

    Good luck, keep cooking, keep writing
    Preethi

    Reply
    • Suguna Vinodh says

      March 12, 2018 at 4:12 pm

      Thanks so much!

      Reply
  2. Srilakshmi says

    January 12, 2017 at 12:43 am

    The best chettinad recipe I have ever tried..keep rocking akka..let me know if u will be accepting our recipes.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 12, 2017 at 9:48 am

      Thanks Srilakshmi. Sure. Do send in your recipes. Will be happy to try.

      Reply
  3. bhanumathi says

    June 28, 2016 at 4:28 pm

    should try it

    Reply
  4. v K says

    May 28, 2016 at 1:50 am

    Suguna, made this for lunch. Thank you for sharing this..It came out very very well!

    Reply
    • Suguna Vinodh says

      May 28, 2016 at 11:40 am

      Thank you so much VK

      Reply
  5. SUBRAMANIAN says

    November 1, 2015 at 12:43 pm

    v.good more help to me & others also.
    Thankyou.

    Reply
    • Suguna Vinodh says

      November 1, 2015 at 1:42 pm

      Thanks Subramanian!

      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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