Chettinad Urulai Roast

Name: Chettinad Urulai Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 500 g potato (peeled, cut into medium cubes); 0.5 tsp salt (divided); 1 l water (for boiling potatoes); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 10 pcs curry leaves; 5 pcs garlic (cloves, roughly crushed); 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch turmeric powder; 1 pinch black pepper (coarsely crushed); 0.5 tsp cumin powder

RATING

4.4/5(72)

TASTE SCORE

8/10

This spicy Chettinad-style potato roast turns simple potatoes into a bold, deeply flavored side with toasted spices, curry leaves, and a crisp, golden finish. It pairs especially well with rice, sambar, or rasam.

PREP

15m

COOK

25m

SERVES

1 KATORI

173 cal

SERVINGS

METHOD · 5 STEPS

boil · ~17 min
Boil the potatoes until just tender.
1.Add potato, water, and half of the salt to a pot.
2.Bring to a boil over medium-high heat.
3.Cook until the potato cubes are just tender but not falling apart, about 10-12 minutes.
4.Drain well and let them sit for 5 minutes so the surface dries slightly.
TIPDo not overcook the potatoes or they will break while roasting.
temper · ~2 min
Make the Chettinad tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fennel seeds, curry leaves, and garlic.
4.Cook for 30-40 seconds until fragrant.
TIPUse a wide pan so the potatoes roast instead of steaming.
saute · ~1 min
Add the spice powders.
Lower the heat and add red chili powder, coriander powder, turmeric powder, black pepper, cumin powder, and the remaining salt. Stir for a few seconds so the spices bloom without burning.
fry · ~15 min
Roast the potatoes with the masala.
1.Add the boiled potato cubes to the pan.
2.Toss gently until the potatoes are evenly coated with the spice mixture.
3.Cook on medium-low heat, turning every 2-3 minutes, until the edges turn golden and crisp.
4.Scrape the pan lightly as needed so the masala clings to the potatoes.
TIPLet the potatoes sit undisturbed between turns to help them crisp well.
serve
Serve the urulai roast hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the potato cubes only until a knife slips in with slight resistance; overboiled pieces will crumble during roasting.
2
After draining, let the potatoes air-dry for a few minutes so the masala sticks and the edges crisp faster.
3
Use a wide, heavy pan and avoid crowding; packed potatoes trap steam and turn soft instead of roast-like.
4
Lower the heat before adding the chili and coriander powders so the spices bloom without turning bitter.
5
Turn the potatoes gently with a flat spatula every few minutes, but leave them undisturbed in between for better browning.
6
If making ahead, boil and dry the potatoes earlier, then roast with the tempering just before serving for the best texture.
7
Leftovers re-crisp well in a tawa or skillet; avoid microwaving if you want to keep the roasted edges.