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CHETTINAD URULAI ROAST | POTATO ROAST

mayurisjikoni
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.
5 from 8 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Side Dish, Starter
Cuisine Chettinad, Indian
Servings 2

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.
Keyword Chettinad Potato Roast, how to make roasted potatoes, Chettinad style, Potato Roast Recipe