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Ennai Urulai Kizhangu Varuval/ Chettinad Potato Roast

May-10-2016
Tanushree Bhowmik
30 minutes
Prep Time
15 minutes
Cook Time
0 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Pan fry
  • Sauteeing
  • Side Dishes

Ingredients Serving: 0

  1. Baby potatoes (boiled and peeled) 500 gms
  2. coconut oil 3-4 tbsp
  3. Mustard seeds ½ tsp
  4. Urad dal ½ tsp
  5. Curry leaves 2 sprigs
  6. Medium onions, sliced fine 2
  7. Green chillies, chopped 2
  8. ginger garlic paste 2 tbsp
  9. Medium tomatoes, diced 2
  10. turmeric ½ tsp
  11. salt to taste
  12. Chettinad spice powder 2 tbsp
  13. coriander leaves, for garnish
  14. For Chettinad Spice Mix:
  15. coconut Oil ½ tsp
  16. cumin seeds 2 tsp
  17. peppercorns 1 tsp
  18. coriander seeds 2 tbsp
  19. Dry red chillies 4 to 5
  20. Fennel seeds 1 tbsp
  21. cinnamon stick 1 inch
  22. Curry leaves 1 sprig
  23. garlic 4 pods
  24. ginger (shredded) 2 tbsp
  25. Green cardamom 3-4 pods
  26. cloves 5-6
  27. nutmeg ¼ tsp
  28. Shredded coconut 1/4 cup

Instructions

  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.

Reviews (3)  

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Rasoolbi Abdul Malick
Nov-30-2017
Rasoolbi Abdul Malick   Nov-30-2017

Bindiya Sharma
May-11-2016
Bindiya Sharma   May-11-2016

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