Urulai Kizhangu Roast

Name: Urulai Kizhangu Roast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g baby potato (scrubbed clean, halved (quartered if larger)); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp cumin seeds; 2 pcs dried red chili (broken in half); 10 pcs curry leaves (fresh); 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 2 tsp sambar powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

8/10

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.

PREP

10m

COOK

20m

SERVES

1 KATORI

175 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Dry the potatoes thoroughly before roasting to ensure a crisp crust instead of steam.
2
Keep potatoes in a single layer while roasting for even browning and maximum crispness.
3
Watch the urad dal closely; it turns from golden to bitter-burnt in seconds.
4
Add sambar powder only at the end to preserve its delicate roasted-spice aroma.
5
Halve potatoes to uniform size so they cook and crisp evenly.
6
Use a heavy-bottomed kadai or skillet to maintain steady heat and prevent sticking.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

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 protein

High-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.

jain

Jain

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.

vegan