External · via Kannamma CooksSouth IndianSide Dish

Chettinad Urlai Roast - Baby Potato Roast

Name: Chettinad Urlai Roast - Baby Potato Roast
Cuisine: South Indian
Ingredients: 4 dried red chillies; 1 teaspoon coriander seeds; 1 inch cinnamon stick; 1 cardamom; 1 cloves; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1 teaspoon black pepper; 3 tablespoon shredded coconut; 2 sprigs curry leaves; 3 tablespoon peanut oil (vegetable,canola or sunflower is fine); 1/2 teaspoon mustard seeds; 1/2 teaspoon urad dal; 2 sprigs curry leaves; 2 onions, sliced fine; 2 green chillies, cut into 2-3 pieces each; 2 tablespoon ginger garlic paste; 2 tomatoes, diced; 1/2 teaspoon turmeric; 1 teaspoon chilli powder; 1 1/2 teaspoon coriander powder; 1 1/2 teaspoon salt; 1/2 kilo baby potatoes, boiled and peeled; coriander leaves for garnish

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Method

1
1. Dry roast all the chettinad masala ingredients and grind to a fine powder.
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2. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the urad dal and the curry leaves. Let the mustard splutter.
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3. Add the onions and fry till golden brown.
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4. Toss in the green chillies and the ginger garlic paste.
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5. Add the tomatoes and stir-fry on a low heat for about 5 minutes. continue to cook until streaks of oil is released in the pan.
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6. Add in the ground masala, turmeric, chilli powder, coriander powder and salt.
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7. Add quarter to half a cup of water and cook in low flame until the raw smell disappears and the masala becomes thick.
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8. Add in the potatoes and fry until almost dry.
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9. Remove from heat and serve hot, garnished with chopped coriander leaves.

Method

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