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A classic South Indian side dish where baby potatoes are boiled, peeled, and pan-roasted with aromatic spices until crispy on the outside and soft inside. Perfect with sambar rice or rasam.
For 4 servings
Boil the Potatoes
Prepare the Potatoes
Prepare the Tempering (Tadka)
A classic South Indian side dish where baby potatoes are boiled, peeled, and pan-roasted with aromatic spices until crispy on the outside and soft inside. Perfect with sambar rice or rasam.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 208.77 calories per serving with 3.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Sauté Potatoes with Spices
Slow Roast to Perfection
Serve
Add 1 teaspoon of ginger-garlic paste after the tempering and sauté for a minute before adding the potatoes.
Add 1/2 teaspoon of red chili powder along with the sambar powder for extra heat.
Sauté one finely chopped small onion after the tempering until golden brown, then proceed with adding the potatoes.
Garnish with 2 tablespoons of finely chopped fresh cilantro (coriander leaves) at the end.
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and muscle contractions.
Spices like hing (asafoetida) and curry leaves used in the tempering are known in traditional medicine to aid digestion and reduce bloating.
One serving of Urulai Roast (approximately 125g) contains around 180-220 calories, primarily from the potatoes and oil used in roasting.
Urulai Roast can be part of a healthy diet. Potatoes are a good source of potassium and Vitamin C. Using a moderate amount of healthy oil like sesame oil and pan-roasting instead of deep-frying makes it a relatively wholesome side dish.
Yes. After boiling and coating the potatoes with spices and a little oil, air fry them at 190°C (375°F) for 15-20 minutes, shaking the basket halfway through, until crispy. You can prepare the tempering separately in a pan and toss it with the air-fried potatoes at the end.
If you don't have sambar powder, you can make a spice mix with 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, and a pinch of fenugreek powder.
Store leftover Urulai Roast in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or an air fryer to regain some of the crispiness. Microwaving will make them soft.
This usually happens if the potatoes are over-boiled. Boil them only until they are fork-tender but still firm. Also, ensure they are completely drained and have cooled slightly before you start roasting them.
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