ABOUT
Chettinadu style Potato fry / Urulai Roast is made with baby potato toasted with freshly grounded chettinad masala. The aroma of Chettinadu masala gives a great difference to the taste as well as the spice level. It is definitely an alternate to the usual potato fry recipe. This tastes best with curd rice, sambar, rasam, poondu kuzhambu/garlic curry or any Kuzhambu varieties. This even goes great with phulka and my husband loves that combination.
Basically Chettinad cuisine is a very popular cuisine in Tamil Nadu and its masala stands out from everything. The Chettiars have traditionally been vegetarians. Their feasts at lifestyle ritual functions remain vegetarian. But due to trading they had been influenced and turned out non-vegetarian.
TIPS AND NOTES
- Sauté the whole spices in low to medium flame to avoid burning and for even roasting it is recommended to stir continuously.
- In case you are making large quantity of masala and storing them , It is recommended to roast each spices separately since each spice has its own roasting point.
- This masala has to be stored in an airtight container and can be used with any other vegetables like cauliflower, sweet potato, etc., or can also be added for gravies, when you want to make it quick.
- Baby potatoes has to be cooked optimum, and poke with fork here and there so that masala gets absorbed.
- If the baby potatoes are slightly large, cut them into two, so that masala gets coated to larger surface area and it becomes lot more crisp.
MAIN INGREDIENTS
Potatoes:
Usually Baby potatoes are used for this recipe but in case of unavailability normal potatoes can be cut into cubes and used. Baby potatoes, when seems to be slightly large can be cut and used. Always prefer small button sized potatoes which tastes great with this chettinad masala
Whole Spices:
The whole spices are very important for this recipe, which includes coriander seeds, chana dal, urad dal and cumin for the taste and aroma . The pepper & red chilli are used for the spice and cinnamon, cloves and fennel seeds are used for that masala punch. This freshly ground masala has so much of flavor in it.
STEP BY STEP INSTRUCTIONS WITH PHOTOS
- Boil the baby potatoes in pressure cooker for 1 whistle and peel off the skin
- To a pan dry roast all the whole spices such as coriander seeds, chana dal, urad dal, cumin seeds, pepper , red chilli, cinnamon, cloves and fennel seeds still aromatic. Grind to a coarse powder.
- To a pan, add oil and temper with mustard seeds, urad dal and curry leaves. Add the boiled potatoes , turmeric and saute for a minute till the raw smell of turmeric goes.
- Add the ground masala ( 2 – 3 Tbsp ) and salt as required and saute till it turns golden.
- Serve with your favorite meal and enjoy. Happy Eating !!
STORAGE:
The ground chettinad masala can be stored in large quantities in an air tight container for up to 2 months in refrigerator. Even though it stands good after that, the aroma of the spices will be reduced , so it is recommended up to 2 months only.
Best Chettinad Potato Fry recipe
Description
Chettinadu style Potato fry / Urulai Roast is made with baby potato toasted with freshly grinded chettinad masala. This tastes best with curd rice, sambar, rasam, poondu kuzhambu/garlic curry or any Kuzhambu varieties.
Ingredients
For masala
For potato fry
Step by Step Instructions
- Boil the baby potatoes in pressure cooker for 1 whistle and peel off the skin
- To a pan dry roast all the whole spices such as coriander seeds, chana dal, urad dal, cumin seeds, pepper , red chilli, cinnamon, cloves and fennel seeds still aromatic. Grind to a coarse powder.
- To a pan, add oil and temper with mustard seeds, urad dal and curry leaves. Add the boiled potatoes , turmeric and saute for a minute till the raw smell of turmeric goes.
- Add the ground masala ( 2 – 3 Tbsp ) and salt as required and saute till it turns golden.
- Serve with your favorite meal and enjoy. Happy Eating !!
