Chettinad Chinna Urulai (Baby Potato) Roast

French Fries or Cajun Potatoes - Potatoes are so versatile that it lends itself to spices pleasing the palate, and have made a place for themselves in every cuisine. We too have our vegetable dishes starring 'the Potato'.
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
Curry Leaves
Oil - 3 tsp
Ghee - 1 Tbsp

Masala Paste:
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.
Transfer contents from cooker to the same pan. Cook over a slow flame until evenly roasted.
Shake the pan or stir gently, or the potatoes will break.
Mix in the fried curry leaves and serve.

Menu Suggestion:
# Option 1
Nei (Ghee)
Sambhar / Rasam
Kootu / Keerai Masiyal
Urulai Roast
(Pickles and Podi's are as per choice)

# Option 2
Thair Sadham
Urulai Roast

 South Indian Cooking started by Anu


kitchen queen said…
yummy and droolworthy potato curry.
luv it. Looks very delicious.
luv it. Looks very delicious.
Vikis Kitchen said…
Very yummy looking roast.....both menu are good:)
WeR SAHM said…
very attractive and delicious looking potato roast... first visit awesome space...following u... visit us ...

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