A fragrant and tangy one-pot rice dish from South India. Ripe tomatoes and aromatic spices are cooked with rice, making it a perfect, quick meal for lunchboxes or a satisfying weeknight dinner.
Prep15 min
Cook20 min
Soak20 min
Servings4
Serving size: 1 serving
266cal
6gprotein
45gcarbs
Ingredients
1 cup Sona Masuri Rice (or any short-grain rice, rinsed and soaked)
A classic South Indian side dish where baby potatoes are boiled, peeled, and pan-roasted with aromatic spices until crispy on the outside and soft inside. Perfect with sambar rice or rasam.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Tangy Thakkali Sadam with crispy Urulai Roast & Appalam - pure comfort food!
This chettinad dish is perfect for lunch. With 665.08 calories and 13.5g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
10 leaves
Curry Leaves
0.25 tsp Hing (asafoetida, ensure gluten-free if needed)
0.5 tsp Turmeric Powder
0.75 tsp Red Chilli Powder (adjust to your spice preference)
1 tsp Sambar Powder
1.25 tsp Salt (or to taste)
2 cup Water (for pressure cooking)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse 1 cup of Sona Masuri rice under running water until the water runs clear.
Soak the rice in fresh water for 20-30 minutes.
After soaking, drain the water completely and set the rice aside.
2
Temper the Spices
Heat 2 tbsp of sesame oil in a 3-liter pressure cooker over medium heat.
Once the oil is hot, add 1/2 tsp of mustard seeds and let them splutter.
Add 1/2 tsp of urad dal and 1/2 tsp of chana dal. Sauté for about 30-45 seconds until they turn light golden brown.
Add 10 curry leaves and 1/4 tsp of hing. Sauté for a few seconds until fragrant.
3
Sauté Aromatics
Add 1 medium sliced onion and 2 slit green chillies to the cooker.
Sauté for 3-4 minutes until the onions become soft and translucent.
Add 1 tsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Tomato Masala
Add 4 finely chopped ripe tomatoes to the cooker. Cook for 5-7 minutes, stirring occasionally, until they break down and become soft and mushy.
Add 1/2 tsp turmeric powder, 3/4 tsp red chilli powder, 1 tsp sambar powder, and 1.25 tsp salt. Mix well.
Continue to cook the masala for 2-3 minutes until the oil begins to separate from the sides.
5
Pressure Cook the Rice
Add the drained rice to the cooker. Gently stir for one minute to coat the grains with the masala without breaking them.
Pour in 2 cups of water and add half of the chopped coriander leaves. Give it a final gentle stir to combine.
Close the pressure cooker lid, place the weight on, and cook on medium heat for 2 whistles.
After 2 whistles, turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes.
6
Garnish and Serve
Once the pressure has fully released, open the cooker.
Gently fluff the rice with a fork to separate the grains.
Garnish with the remaining chopped coriander leaves.
Serve hot with a side of cucumber raita, papad, or potato chips.
209cal
3gprotein
25gcarbs
11gfat
Ingredients
500 g Baby Potatoes (Or 3 medium potatoes, peeled and cubed)
1 tsp Salt (For boiling potatoes)
3 tbsp Sesame Oil (Also known as gingelly oil, for authentic flavor)
1 tsp Mustard Seeds
1 tsp Urad Dal (Adds a delicious crunch)
10 leaves Curry Leaves
0.25 tsp Hing
0.5 tsp Turmeric Powder
1.5 tbsp Sambar Powder (Adjust to your preferred spice level)
Instructions
1
Boil the Potatoes
Wash baby potatoes thoroughly and place them in a pot.
Add enough water to cover them by an inch, along with 1 teaspoon of salt for boiling.
Bring to a boil and cook for 15-20 minutes until they are fork-tender but still firm. Be careful not to overcook them, as they will fall apart during roasting.
Drain the water completely and let the potatoes cool for about 10 minutes.
2
Prepare the Potatoes
Once the potatoes are cool enough to handle, peel the skin off.
If using larger baby potatoes, you can slice them in half. Keep smaller ones whole for a better texture.
3
Prepare the Tempering (Tadka)
Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
Add the urad dal and sauté for 30-40 seconds until it turns a light golden brown.
Carefully add the curry leaves (they will splutter) and the hing. Sauté for another 10 seconds until fragrant.
4
Sauté Potatoes with Spices
Add the boiled and peeled potatoes to the pan.
Sprinkle the turmeric powder, sambar powder, and the remaining salt over the potatoes.
Gently toss everything together, ensuring the potatoes are evenly coated with the spices without breaking them.
5
Slow Roast to Perfection
Reduce the heat to low-medium. Spread the potatoes in a single layer in the pan.
Roast for 10-15 minutes, stirring gently every 2-3 minutes.
This slow roasting process is key to developing a crispy, golden-brown crust. Avoid stirring too frequently to allow the crust to form.
The potatoes are done when they are crispy on the outside and fragrant.
6
Serve
Turn off the heat and serve the Urulai Roast hot.
It pairs wonderfully as a side dish with sambar rice, rasam rice, or curd rice.
