Name: Chettinad Urulai ( Potato) Roast recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Boiled baby potatoes 1/4 kg; Sesame oil 2 to 3 tablespoons; Mustard seeds 1/2 teaspoon; channa dal 1 teaspoon; Salt 1 teaspoon; Hing 1/2 teaspoon; For masala powder :; White urad dal 2 tablespoons; Black whole pepper 20; Dry red chillies 5; Fennel seeds 1 tablespoon; Other Ingredients :; Curry leaves a sprig

ABOUT Chettinad Urulai ( Potato) Roast RECIPE

Chettinad is one of the most prestigious cuisines of India . Chettinad means aromatic fresh Masala . Chettinad also represents tradition, culture and unique significant recipes . This Urulai roast is one basic recipe but absolutely popular and ever loved dish .

Ingredients Serving: 2

Boiled baby potatoes 1/4 kg
Sesame oil 2 to 3 tablespoons
Mustard seeds 1/2 teaspoon
channa dal 1 teaspoon
Salt 1 teaspoon
Hing 1/2 teaspoon
For masala powder :
White urad dal 2 tablespoons
Black whole pepper 20
Dry red chillies 5
Fennel seeds 1 tablespoon
Other Ingredients :
Curry leaves a sprig

Instructions

Dry roast 2 tablespoons urad dal, 20 black whole pepper in a pan in low heat .
Add 5 dried red chillies , 1 tablespoon fennel seeds . Dry roast until aroma releases.
Cool and grind the mixture to a fine powder . If coarse red chillies here and there visible, let it
be. Heat 2 tablespoons sesame oil in a wok.Add 1/2 teaspoon mustard seeds,1 teaspoon channa dal.
Add curry leaves . Fry dal until golden .
Now add the ground masala powder .
Sauté the masala well in the oil .
Add salt.
Add 1/2 teaspoon hing .
Add 1/4 kg boiled small potatoes as shown.
Slow roast the potatoes in low heat . Toss in between so that potatoes get masala coated .
Chettinad Urulai ( potato ) Roast ready to serve with Sambar rice and curd rice .

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