Chettinad Urulai Roast

Instructions

1. 1

   Boil and Prep Potatoes

   • Wash the baby potatoes thoroughly. In a medium pot, combine the potatoes, 4 cups of water, and 1 tsp of salt.
   • Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
   • Drain the water completely and let the potatoes cool down enough to handle.
   • Peel the skins off the potatoes. You can gently prick each potato a few times with a fork to help them absorb the masala better.
2. 2

   Prepare the Tempering

   • Heat sesame oil in a heavy-bottomed pan or cast-iron skillet over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and sauté for about a minute until it turns a light golden brown.
   • Add the curry leaves and let them sizzle and become crisp, which takes a few seconds.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion to the pan. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft and have turned golden at the edges.
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
4. 4

   Add Spices and Potatoes

   • Reduce the flame to low. Add the turmeric powder and Chettinad masala powder.
   • Stir continuously for about 30 seconds until the spices are fragrant. Be careful not to let them burn.
   • Immediately add the boiled and peeled baby potatoes to the pan, along with the remaining 1 tsp of salt.
5. 5

   Roast to Perfection

   • Gently toss everything together, ensuring all the potatoes are evenly coated with the masala.
   • Increase the heat to medium-low and roast for 10-15 minutes.
   • Stir every 2-3 minutes to prevent sticking and ensure even roasting, until the potatoes develop a dark, crispy crust.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve the Chettinad Urulai Roast hot as a side dish with sambar rice, rasam rice, or curd rice.