Urulai Roast

Name: Urulai Roast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g potato (peeled and cut into medium cubes); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 10 pcs curry leaves; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt (for boiling water); 800 ml water (for boiling)

RATING

4.5/5(78)

TASTE SCORE

8/10

Golden, spiced potato roast from Tamil home kitchens, cooked until the edges turn crisp and the centers stay soft. It is simple, comforting, and perfect with rasam rice, sambar, or curd rice.

PREP

10m

COOK

25m

SERVES

1 KATORI

164 cal

SERVINGS

METHOD · 5 STEPS

boil · ~15 min
Boil the potatoes until just tender.
1.Add potato, water, and the salt for boiling to a pot.
2.Bring to a boil over medium-high heat.
3.Cook until the cubes are just tender but still hold their shape, 8 to 10 minutes.
4.Drain well and let the potato sit for 5 minutes so the surface dries slightly.
TIPDo not overcook the potato or it will break while roasting.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until light golden.
4.Add curry leaves and asafoetida and cook for a few seconds.
saute · ~3 min
Coat the potatoes with the spices.
1.Lower the heat and add turmeric powder and red chili powder.
2.Add the drained potato and the salt for roasting.
3.Toss gently until the potato is evenly coated with the oil and spices.
TIPAdding chili powder on low heat keeps it from burning and turning bitter.
fry · ~15 min
Roast the potatoes until crisp at the edges.
Spread the potato in a single layer and cook on medium-low heat, turning every few minutes, until the edges are crisp and golden in spots. This takes 12 to 15 minutes.
TIPUse a wide pan and avoid stirring too often so the potato can form a light crust.
serve
Serve the urulai roast hot.

PRO TIPS

What to keep in mind.

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

1
After draining, let the potatoes steam-dry fully so the masala clings and the edges crisp faster.
2
Use a wide, heavy pan and keep the potatoes in a single layer for proper roast instead of steaming.
3
Turn the cubes with a flat spatula every few minutes, not constantly, to preserve the crust.
4
Add the chili powder only after lowering the heat so it colors the potatoes without tasting burnt.
5
If the potatoes start breaking, they were slightly overboiled; next time stop when a knife meets light resistance.
6
Leftover urulai roast reheats best in a skillet, not the microwave, to bring back the crisp edges.

RECIPE VARIATIONS