Urulai Kizhangu Roast
Baby potatoes pan-roasted with a crackling temper of mustard seeds, urad dal, and curry leaves, finished with fragrant sambar powder. A classic Tamil Nadu side that's crisp on the outside, soft and fluffy within — the kind of simple, robust dish that anchors a South Indian meal.
For 4 servings
- prep
Prep the baby potatoes.
Scrub the potatoes well under running water. Pat dry thoroughly with a kitchen towel — excess moisture will make them steam instead of roast. Halve them (or quarter if larger) so pieces are roughly uniform in size.
TIPDrying the potatoes completely is the secret to getting a crisp crust. - temper · ~2 min
Start the tempering.
1.Heat oil in a heavy-bottomed kadai or skillet over medium-high heat.2.Add mustard seeds and let them splutter completely (30 sec).3.Add urad dal and fry until golden, stirring (30-45 sec).4.Add cumin seeds, dried red chili, and curry leaves — fry until fragrant (10 sec).5.Sprinkle in asafoetida and sauté for a few seconds.TIPDon't let the urad dal burn — it turns from golden to black very quickly. - fry · ~18 min
Roast the potatoes with spices.
1.Add the halved potatoes to the pan along with turmeric powder, red chili powder, and salt.2.Toss well to coat all potatoes evenly with the tempering and spices.3.Reduce heat to medium, cover with a lid, and cook for 8-10 minutes, stirring once halfway.4.Remove the lid, increase heat to medium-high, and continue roasting for another 6-8 minutes, stirring occasionally, until potatoes are fork-tender with golden-brown crusty edges.TIPKeep the potatoes in a single layer as much as possible for even browning. - saute · ~3 min
Finish with sambar powder.
1.Once the potatoes are crisp, reduce the heat to low.2.Sprinkle the sambar powder all over the potatoes and gently toss to coat evenly.3.Cook for 2-3 minutes on low heat so the sambar powder toasts slightly and clings to the potatoes.TIPAdding sambar powder at the end preserves its bright, roasted-spice aroma. - garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves over the top, and serve immediately. This roast pairs perfectly with sambar rice, rasam rice, or curd rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the potatoes thoroughly before roasting to ensure a crisp crust instead of steam.
- 2Keep potatoes in a single layer while roasting for even browning and maximum crispness.
- 3Watch the urad dal closely; it turns from golden to bitter-burnt in seconds.
- 4Add sambar powder only at the end to preserve its delicate roasted-spice aroma.
- 5Halve potatoes to uniform size so they cook and crisp evenly.
- 6Use a heavy-bottomed kadai or skillet to maintain steady heat and prevent sticking.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tbsp and use a non-stick pan; the steam-roast phase still works, and you'll get a lighter dish with less fat but decent browning.
high proteinHigh-protein
Add 1/2 cup of boiled, cubed paneer or tofu along with the potatoes in step 3 for an extra protein boost that still soaks up the sambar powder and tempering.
jainJain
Skip the asafoetida if it contains wheat starch, or use pure gum asafoetida; also omit onion and garlic (the recipe already uses none) to keep it fully Jain-compatible.
veganVegan
This recipe is already vegan — just ensure your sambar powder has no dairy additives, and you're good to go.
Why this is on our healthy list.
Rich in Resistant Starch
Baby potatoes, when cooked and cooled slightly (though served hot here), contain resistant starch that may support gut health and stable blood sugar.
Packed with Antioxidant Spices
Turmeric, curry leaves, cumin, and mustard seeds provide anti-inflammatory compounds and natural antioxidants that boost overall wellness.
Good Source of Vitamin C
Baby potatoes with skin retain much of their vitamin C, which supports immunity — especially when roasted rather than boiled.
Low in Saturated Fat
Made with just 2 tbsp of vegetable oil, this dish is naturally low in unhealthy fats, relying on spice flavor instead of heavy cream or butter.
Frequently asked questions
Yes, but cut them into 1-inch cubes so they cook through evenly. Adjust roasting time by a few minutes depending on size.
