Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast | How to make Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast

By Tanushree Bhowmik  |  10th May 2016  |  
4.7 from 3 reviews Rate It!
  • Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast, How to make Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast
Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roastby Tanushree Bhowmik
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    0

    People

237

3

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.

Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast

Ingredients to make Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast

  • 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

How to make Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast

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

My Tip:

The spice mix can be stored for up to a month in cool, dry, air tight containers.

Reviews for Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast (3)

Rasoolbi Abdul Malicka year ago

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Bindiya Sharma2 years ago

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Reema Thukral2 years ago

Thanks for sharing the wonderful recipe.
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