Name: Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast recipe by Tanushree Bhowmik at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 0
Ingredients: Baby potatoes (boiled and peeled) 500 gms; Coconut oil 3-4 tbsp; Mustard seeds ½ tsp; Urad dal ½ tsp; Curry leaves 2 sprigs; Medium onions, sliced fine 2; Green chillies, chopped 2; Ginger garlic paste 2 tbsp; Medium tomatoes, diced 2; Turmeric ½ tsp; Salt to taste; Chettinad spice powder 2 tbsp; Coriander leaves, for garnish; For Chettinad Spice Mix:; Coconut Oil ½ tsp; Cumin seeds 2 tsp; Peppercorns 1 tsp; Coriander seeds 2 tbsp; Dry red chillies 4 to 5; Fennel seeds 1 tbsp; Cinnamon stick 1 inch; Curry leaves 1 sprig; Garlic 4 pods; Ginger (shredded) 2 tbsp; Green cardamom 3-4 pods; Cloves 5-6; Nutmeg ¼ tsp; Shredded coconut 1/4 cup

ABOUT Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast RECIPE

Varuval is a common Chettinad way of cooking – which is basically a dry dish, fried with spices and onions. The freshly ground masalas should be hand pounded on mortar and pestles to lend an earthy flavor. The dish is best made with baby potatoes and can be served as a side dish or appetizer.

Ingredients Serving: 0

Baby potatoes (boiled and peeled) 500 gms
Coconut oil 3-4 tbsp
Mustard seeds ½ tsp
Urad dal ½ tsp
Curry leaves 2 sprigs
Medium onions, sliced fine 2
Green chillies, chopped 2
Ginger garlic paste 2 tbsp
Medium tomatoes, diced 2
Turmeric ½ tsp
Salt to taste
Chettinad spice powder 2 tbsp
Coriander leaves, for garnish
For Chettinad Spice Mix:
Coconut Oil ½ tsp
Cumin seeds 2 tsp
Peppercorns 1 tsp
Coriander seeds 2 tbsp
Dry red chillies 4 to 5
Fennel seeds 1 tbsp
Cinnamon stick 1 inch
Curry leaves 1 sprig
Garlic 4 pods
Ginger (shredded) 2 tbsp
Green cardamom 3-4 pods
Cloves 5-6
Nutmeg ¼ tsp
Shredded coconut 1/4 cup

Instructions

Heat oil in a pan and temper with mustard seeds. Once the mustard starts spluttering, add the urad dal and the curry leaves;
Add the onions and fry till golden brown.
Add the green chillies and the ginger garlic paste and fry till the raw smell evaporates.
Add tomatoes and fry on a low flame till oil floats on top of the spices.
Add in the ground masala, turmeric and salt. Toss to coat evenly.
Add half a cup of water and cook over low flame till the sauce thickens.
Add potatoes, increase the flame and fry until almost dry and crisp spots appear on the spuds.
Remove from heat and serve garnished with chopped coriander leaves.
For the Chettinad Spice Mix: Fry the ginger, garlic and coconut in the oil.
Dry roast spices individually.
Mix all the ingredients and grind to a fine powder.

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