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

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

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.


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