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Chettinad Urulai Roast Recipe | CraftMyMeals | CraftMyMeals

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Chettinad Urulai Roast

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Chettinad Urulai Roast

Popularity

2.0

Taste Score:8/10

Baby potatoes tossed in a fiery, aromatic blend of freshly ground Chettinad spices. This South Indian potato roast is crispy on the outside, fluffy inside, and makes a perfect side dish for rice and sambar.

Prep15m

Cook25m

Servings4

Serving:1 cup

240 cal

Ingredients

For 4 servings

500 g Baby Potatoes (Scrubbed clean)
4 cups Water (For boiling potatoes)
1 tsp Salt (For boiling potatoes)
3 tbsp Sesame Oil (Gingelly oil is recommended for authentic flavor)
1 tsp Mustard Seeds
1 tsp Urad Dal
1 sprig Curry Leaves (About 10-12 leaves)
1 large Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
2.5 tbsp Chettinad Masala Powder (Adjust to your spice preference)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Nutrition per Serving

240

Calories

Protein

31g

Carbs

Instructions

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
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
Sauté Aromatics

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55 min

395cal

38gprotein

About This Chettinad Urulai Roast Recipe

This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 239.63 calories per serving with 4.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.

12g

Fat

Fiber5g

Sodium67mg

Potassium714mg

Phosphorus118mg

Know more about our calculations

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.

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.

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.

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.

Pro Tips

1For the most authentic flavor, use homemade Chettinad masala.
2Do not over-boil the potatoes. They should be firm enough to hold their shape during the roasting process.
3A cast-iron skillet (kadai) is highly recommended for achieving an even, crispy roast.
4Patience is key. Roasting on a consistent medium-low flame allows the potatoes to become crispy without burning the masala.
5If you don't have baby potatoes, use regular potatoes cut into 1.5-inch cubes. Adjust boiling time accordingly.
6For a richer flavor, you can add a teaspoon of fennel powder (saunf) along with the Chettinad masala.

Recipe Variations

Vegetable Medley

Add other vegetables like bell peppers, cauliflower florets, or green beans along with the potatoes for a more varied dish.

Coconut Finish

For a slightly different texture and flavor, add 2 tablespoons of grated fresh coconut in the last 2 minutes of roasting.

With Shallots

Substitute the large onion with 10-12 pearl onions (sambar onions) for a more traditional and sweeter flavor profile.

Health Benefits

✨

Anti-inflammatory Powerhouse

The blend of spices in Chettinad masala, particularly turmeric (curcumin) and black pepper, contains potent anti-inflammatory compounds that can help reduce inflammation in the body.

⚡

Energy Boosting Carbohydrates

Potatoes are a great source of complex carbohydrates, which provide sustained energy. They are also rich in potassium, an essential mineral for heart and muscle function.

✨

Aids Digestion

Spices like fennel seeds and cumin, often found in Chettinad masala, are known to aid digestion, reduce bloating, and improve overall gut health.

Frequently Asked Questions

How many calories are in one serving of Chettinad Urulai Roast?

A single serving (approximately 150g or 1 cup) of Chettinad Urulai Roast contains around 220-250 calories. The exact count can vary based on the amount of oil used and the size of the potatoes.

Is Chettinad Urulai Roast healthy?

Yes, it can be a healthy side dish in moderation. Potatoes provide complex carbohydrates and potassium. The spices used, like turmeric and pepper, have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.

Can I make this dish less spicy?

Absolutely. The heat comes from the Chettinad masala powder. You can reduce the quantity to 1-1.5 tablespoons or use a milder version of the masala to suit your taste.

What can I serve with this potato roast?

This dish pairs exceptionally well with South Indian meals like Sambar Rice, Rasam Rice, Curd Rice, or even as a side for Lemon Rice and Coconut Rice. It also complements simple dal and roti.

Can I use regular potatoes instead of baby potatoes?

Yes, you can. Use about 3-4 medium-sized potatoes. Peel them, cut them into 1.5-inch cubes, and then proceed with the boiling and roasting steps as mentioned in the recipe.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan on the stovetop to retain some of the crispiness. Microwaving might make the potatoes soft.