Urulai Roast

If you want something spicy and comforting; something quick to cook - then it has got to be with Potatoes. Today, I dished up this Chettinad jiffy preparation to pack dinner for my parents who had to leave to Nachandupatti. It took all of 12 minutes from scratch. This can also be made without onions and garlic.

Chettinad Urulai Roast

Ingredients:

Potato 3, medium

Onion 1, small - chop

Garlic 5 flakes - crush

Tomato 1, very small - chop

Oil 2 Tbsp

Mustard ¼ tsp

Urad dal ¼ tsp

Fennel Seeds ¼ tsp

Cumin seeds ¼ tsp

Curry leaves 1 sprig

Turmeric Pd ¼ tsp

Sambhar Pd 1 tsp

Salt to taste

Method:

Wash, peel and chop the potatoes. Sprinkle water and microwave for 2 minutes.

Pour in half a cup of water.

Heat oil in a pan and add mustard, urad dal, fennel seeds, cumin seeds and curry leaves.

Add onions, garlic and turmeric powder. Saute until onions turn transluscent.

Add tomatoes, sambhar powder and salt. Cook until pulpy. Drain and add the potatoes. Stir fry on high heat for 3 minutes. Cover and cook for 3 minutes.

Serve with Curd rice, Rasam rice or Chapathi.