Loading...
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.
For 4 servings
Boil and Prep Potatoes
Prepare the Tempering
Sauté Aromatics
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.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 232.34 calories per serving with 4.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Add Spices and Potatoes
Roast to Perfection
Garnish and Serve
Add other vegetables like bell peppers, cauliflower florets, or green beans along with the potatoes for a more varied dish.
For a slightly different texture and flavor, add 2 tablespoons of grated fresh coconut in the last 2 minutes of roasting.
Substitute the large onion with 10-12 pearl onions (sambar onions) for a more traditional and sweeter flavor profile.
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.
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.
Spices like fennel seeds and cumin, often found in Chettinad masala, are known to aid digestion, reduce bloating, and improve overall gut health.
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
