CHETTINAD URULAI ROAST | POTATO ROAST
Chettinad Urulai Roast | Potato Roast is simply baby potatoes roasted in a pan with freshly ground Chettinad Masala or Spice Mixture. It easily can be enjoyed as a starter dish, a snack or as a side dish which is usually served with rice or roti and a lentil curry. Hubby and I decided to enjoy it as a starter.
Ingredients
FOR THE SPICE MIXTURE
- 2 inch cinnamon stick
- 4 cloves
- ½ tsp black peppercorns
- 1 tsp fennel seeds
- 1 tsp sesame seeds
- ½ tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp chana dal
- 1 tsp urad dal
- 3-4 whole dry red chillis
- 2 tbsp coconut grated
FOR THE CHETTINAD URULAI ROAST | POTATO ROAST
- 500 g baby potatoes
- 2-3 cups water
- 2 tsp salt divided
- 1 tbsp oil
- 1 tbsp ghee
- ½ tsp mustard seeds
- 1-2 whole dry red chillis
- 1 sprig curry leaves
- ½ tsp urad dal
- ½ tsp turmeric powder
- ¼ tsp asafoetida
- ½ -1 tsp Kashmiri red chilli powder
- 2-3 tbsp Chettinad Spice Mixture
- 1-2 tbsp fresh coriander chopped
Instructions
PREPARATION OF CHETTINAD SPICE MIXTURE
- Put a wide pan over low heat. Allow it to become a bit hot.
- Add chana dal and dry roast for 1 minute or till it begins to appear light pink.
- Add the urad dal. Roast for a minute or till you get the aroma of urad dal.
- Add cinnamon, cloves and peppercorns. Roast for 30 - 40 seconds.
- Add the rest of the spices - fennel, coriander, cumin, sesame seeds and red chillis.
- Roast the spices, mixing all the time for 1 minute or till you get the aroma of the spices and a bit of the smoke comes out from the pan.
- Take the pan off the heat. Add the coconut and roast till it becomes light brown in colour.
- Remove all the spice mixture into a plate and allow it to cool completely.
- Don't leave the spices in the pan as the pan is hot and it will burn the spices.
- Grind the spices in a spice grinder into a powder that is not too fine or too coarse.
PREPARATION OF CHETTINAD URULAI ROAST | POTATO ROAST
- Heat ghee and oil in a wide pan over medium heat.
- Add mustard seeds. As soon as they begin to sizzle, add the urad dal.
- Stir fry till the urad dal becomes light pink.
- Add dry red chillis, curry leaves.
- Add asafoetida and turmeric powder.
- Add the boiled and peeled potatoes and mix well.
- Add salt. Allow the potatoes to heat up and roast them for at least 5 minutes, stirring occasionally.
- When the potatoes appear roasted, add the Kashmiri red chilli powder and the Chettinad Spice Mixture.
- Mix the potatoes well till they are coated with the spice mixture. Make sure the heat is medium to low as you don't want the spices to burn.
- Add chopped coriander, mix and serve immediately.