Chettinad Urlai Roast - Baby 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.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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.