Chettinad Chinna Urulai (Baby Potato) Roast
The tiny baby potatoes are a temptation whenever we go shopping; I have to control myself or I will serving them for almost every meal! The only drawback is that they do not absorb the masalas very easily. I would prick them with a fork; an easier option is to slit them at opposite sides to help absorb flavours and masala; or halve them with their skins on. Peeling raw potatoes is a tedious process; also leaving the skin on is good for you. If need be, pressure cook for 1 whistle, release pressure and drain potatoes. Now the skin will come off easily and the masala will get absorbed as the dish simmers to perfection.
Soak the baby potatoes in a large pail of water. Scrub and wash it well and select blemish - free ones to cook. It is better to cook them with the skin and worth the extra effort.
Urulai roast is so easy to prepare - an everyday dish; yet a delicacy and will take centre stage in a party menu. It can also be served as a starter; on toothpicks.
Chinna Urulai Kizhangu - 1/2 Kg
Oil - 3 tsp
Ghee - 1 Tbsp
Onion - 1/2
Ginger - 1/2"
Garlic - 1 clove
Chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Jeera Powder - 1/2 tsp
Turmerric Powder - 1/4 tsp
Lemon Juice - 1 tsp (or) Curds - 2 Tbsp
Salt to taste
Wash the potatoes very well. Slit or prick with a fork.
Grind the masala ingredients together without water (add very little if absolutely necessary).
Mix the masala, 1 tsp oil and potatoes. Marinate for a couple of hours (or overnight in the fridge).
Heat a pressure pan and add marinated potatoes to it.
Add a little water (1/4 cup) and pressure cook for 1 whistle.
Allow pressure to subside and then open cooker.
Heat ghee and oil in a non-stick pan and fry curry leaves. Drain and keep aside.
Shake the pan or stir gently, or the potatoes will break.
Mix in the fried curry leaves and serve.
# Option 1
Sambhar / Rasam
Kootu / Keerai Masiyal
(Pickles and Podi's are as per choice)
# Option 2
South Indian Cooking started by Anu