Scribd Logo
Upload

Welcome to Scribd!

  • 181 views

    South Indian Chettinad Urlai Roast: Baby Potatoes Roast

    Uploaded by

    Samuel David
    This recipe is for Chettinad urlai roast, a South Indian side dish of roasted baby potatoes seasoned with a fragrant Chettinad masala. The masala is made by dry roasting spices like red chilies, coriander, cinnamon, cardamom, cloves, fennel, cumin, and black pepper along with shredded coconut. The roasted masala is then used to season boiled and peeled baby potatoes which are fried until dry. The potatoes are served hot, garnished with coriander leaves.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    South Indian Chettinad Urlai Roast: Baby Potatoes Roast

    Uploaded by

    Samuel David
    181 views2 pages
    This recipe is for Chettinad urlai roast, a South Indian side dish of roasted baby potatoes seasoned with a fragrant Chettinad masala. The masala is made by dry roasting spices like red chilies, coriander, cinnamon, cardamom, cloves, fennel, cumin, and black pepper along with shredded coconut. The roasted masala is then used to season boiled and peeled baby potatoes which are fried until dry. The potatoes are served hot, garnished with coriander leaves.

    Original Title

    South Indian Chettinad Urlai Roast : Baby potatoes Roast

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for Chettinad urlai roast, a South Indian side dish of roasted baby potatoes seasoned with a fragrant Chettinad masala. The masala is made by dry roasting spices like red chilies, coriander, cinnamon, cardamom, cloves, fennel, cumin, and black pepper along with shredded coconut. The roasted masala is then used to season boiled and peeled baby potatoes which are fried until dry. The potatoes are served hot, garnished with coriander leaves.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    181 views2 pages

    South Indian Chettinad Urlai Roast: Baby Potatoes Roast

    Uploaded by

    Samuel David
    This recipe is for Chettinad urlai roast, a South Indian side dish of roasted baby potatoes seasoned with a fragrant Chettinad masala. The masala is made by dry roasting spices like red chilies, coriander, cinnamon, cardamom, cloves, fennel, cumin, and black pepper along with shredded coconut. The roasted masala is then used to season boiled and peeled baby potatoes which are fried until dry. The potatoes are served hot, garnished with coriander leaves.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    South Indian Chettinad Urlai Roast / Baby potatoes Roast 7/2/21, 3:59 PM

    chettinad urlai roast – baby potato roast

    5 from 8 reviews

    Author: kannamma @kannammacooks.com Prep Time: 30 mins Cook Time: 30 mins


    Total Time: 1 hour Yield: 6 1x

    DESCRIPTION

    Chettinad style urlai roast recipe is made with baby potatoes and a fragrant dry roasted fresh chettinad masala. Perfect side dish for
    rasam saadam / rasam rice.

    INGREDIENTS

    SCALE 1x 2x 3x

    FOR THE CHETTINAD MASALA

    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

    OTHER INGREDIENTS

    3 tablespoon peanut oil (vegetable,canola or sunflower is fine)


    1/2 teaspoon mustard seeds
    1/2 teaspoon urad dal
    https://www.kannammacooks.com/chettinad-urlai-roast-tamilnadu-potato-roast/print/20006/ Page 1 of 2
    South Indian Chettinad Urlai Roast / Baby potatoes Roast 7/2/21, 3:59 PM

    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

    INSTRUCTIONS

    1. Dry roast all the chettinad masala ingredients and grind to a fine powder.
    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.
    3. Add the onions and fry till golden brown.
    4. Toss in the green chillies and the ginger garlic paste.
    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.
    6. Add in the ground masala, turmeric, chilli powder, coriander powder and salt.
    7. Add quarter to half a cup of water and cook in low flame until the raw smell disappears and the masala becomes thick.
    8. Add in the potatoes and fry until almost dry.
    9. Remove from heat and serve hot, garnished with chopped coriander leaves.

    NOTES

    This dish can be made with regular russet potatoes too.

    DID YOU MAKE THIS RECIPE?


    Tag @kannammacooks on Instagram and hashtag it #kannammacooks

    Find it online: https://www.kannammacooks.com/chettinad-urlai-roast-tamilnadu-potato-roast/

    https://www.kannammacooks.com/chettinad-urlai-roast-tamilnadu-potato-roast/print/20006/ Page 2 of 2

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy