Urulai Roast

The flavourful and spicy Chettinad Urulai roast or potato fry is an easy and quickly-made side dish that has all the authentic flavours found in Chettinad recipes. Urulai roast goes well with almost anything but is best eaten with rice in South Indian meals. The dish is made using freshly-ground spices and elevates any ordinary meal to a delightful experience.

Recipe Facts

Preparation Time
5 mins
Cooking Time
30 mins
Category
Veg
Type
Lunch

½ kilo baby potatoes (boiled and peeled)
2 onions (sliced)
2 tomatoes (diced)
2 green chillies (cut into 2-3 pieces each)
2 tsp ginger-garlic paste
Oil
½ tsp mustard seeds
½ tsp urad dal
2 sprigs of curry leaves
½ tsp turmeric powder
1 tsp chilli powder
Salt
Coriander leaves for garnish

For Chettinad Masala
4 dry red chillies
1 tsp coriander seeds
1-inch cinnamon stick
1 cardamom pod
1 clove
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black pepper
3 tsp grated coconut
2 sprigs of curry leaves

Step 1 – Heat a pan and add all the Chettinad masala ingredients to it. Dry roast and grind the ingredients to a fine powder.

Step 2 – Heat oil in a pan and when it’s hot, add mustard seeds, urad dal, curry leaves and onions in that order. When the onions are golden brown, toss in the green chillies and ginger-garlic paste. Add tomatoes and stir-fry on low flame for 5 mins.

Step 3 – Add the freshly-ground masala, turmeric, chilli powder, coriander powder and salt and mix well. Cook on low flame until the raw smell of the masala disappears. Add water, if required.

Step 4 – Now add the boiled and peeled baby potatoes and fry them until dry. Garnish with coriander leaves and serve hot with rice!

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