Chettinad Style Urulai Roast Recipe – Baby Potato Roast
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Servings: 4
The Chettinad Style Urulai Roast, featuring tender baby potatoes roasted in aromatic spices, is a dish that brings the bold flavors of Tamil Nadu straight to your table. This delectable baby potato roast is not only flavorful but also a perfect dish to accompany a hearty lunch or dinner. With its blend of spices and tangy tamarind, it pairs beautifully with Tawa Paratha, Palak Dal, or a glass of refreshing Masala Chaas.
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| Baby Potatoes (boiled and peeled) | 1 1/2 cups | A small, tender variety of potatoes, peeled after boiling. |
| Onion | 1, sliced | Adds sweetness and texture to the dish. |
| Tomato | 1, chopped | Provides a tangy base for the roast. |
| Cumin Seeds (Jeera) | 1 teaspoon | A staple spice, adds earthy flavor. |
| Mustard Seeds | 1 teaspoon | Provides a sharp, tangy bite when crackled. |
| Tamarind Paste | 1 tablespoon | Adds tanginess, typical of Chettinad cuisine. |
| Jaggery | 1 teaspoon | A natural sweetener to balance the tanginess. |
| Salt | To taste | For seasoning. |
| Sunflower Oil | As needed | For frying and sautéing. |
| Coriander Seeds (Dhania) | 1 teaspoon | Adds a fresh, citrusy note to the roast. |
| Black Peppercorns (Whole) | 1/2 teaspoon | Adds a hint of spice and heat. |
| Cinnamon Stick (Dalchini) | 1-inch piece | Adds a warm, aromatic fragrance. |
| Cardamom Pods/Seeds | 1, crushed | Provides a sweet, floral aroma. |
| Cloves (Laung) | 4 pieces | Adds a rich, slightly sweet and aromatic flavor. |
| Dry Red Chillies | 4 pieces | Provides a spicy kick to the dish. |
| Fresh Coconut | 2 tablespoons | Adds a creamy texture and sweetness. |
| Curry Leaves | 1 sprig | A fragrant herb that enhances the flavor. |
Instructions
-
Boil and Prepare the Potatoes
Start by boiling the baby potatoes in a pressure cooker with the skin on. Cook for about 4 whistles, allowing the pressure to release naturally. Once done, carefully drain the water and peel off the skin. Set the potatoes aside for later use. -
Dry Roast the Spices
In a small skillet, dry roast the spices to make the Chettinad masala. Combine the coriander seeds, black peppercorns, cinnamon stick, cardamom pods, cloves, dry red chillies, and fresh coconut. Add the curry leaves and sauté for about 2 minutes until the spices release their fragrant oils. Let this mixture cool down before grinding it into a smooth paste. Add a small amount of water to achieve the right consistency. -
Sauté the Onions and Tomatoes
In a kadai or wok, heat a generous amount of sunflower oil. Crackle the mustard seeds and cumin seeds in the hot oil. Once they start popping, add the curry leaves, and let them sizzle for a few seconds. Now, add the sliced onions, garlic, and ginger to the pan. Sauté until the onions become translucent, and the garlic and ginger release their aroma. Next, add the chopped tomatoes, a pinch of salt, and cook until the tomatoes soften and break down into a paste. -
Add the Boiled Potatoes
To the onion-tomato mixture, add the peeled baby potatoes. Stir well, and let the potatoes cook for about 10 minutes, allowing them to soak up the flavors of the masala. If needed, add a splash of water to ensure the potatoes don’t stick to the pan. -
Add the Chettinad Masala
Once the potatoes are cooked, add the freshly ground Chettinad masala paste. Stir well, ensuring the potatoes are evenly coated with the flavorful spice mixture. Let the masala cook for another few minutes until the paste thickens and the water is absorbed, leaving a rich, aromatic coating on the potatoes. -
Final Touches
To finish off the dish, add the tamarind paste and jaggery to the pan. Stir everything together and cook for another 1-2 minutes, allowing the jaggery to melt and balance the sourness of the tamarind. Taste and adjust the seasoning, adding more salt if needed. -
Serve
Serve the Chettinad Style Urulai Roast hot with Tawa Paratha, Palak Dal, and a refreshing glass of Masala Chaas for a wholesome, flavorful meal.
Tips and Variations
- Make It Spicier: If you enjoy more heat, increase the number of dry red chillies or add a pinch of red chili powder.
- Vegan Option: This recipe is naturally vegan; however, you can use any vegetable oil if you prefer to avoid sunflower oil.
- Substitute Tamarind Paste: If you don’t have tamarind paste, you can use lemon juice or vinegar as a substitute for the tangy flavor.
- Roast in Oven: For a different texture, after sautéing the masala, you can transfer the potatoes to a preheated oven and roast them until they are crispy on the outside.
Enjoy the rich, comforting taste of Chettinad cuisine with this easy-to-make yet flavorful Urulai Roast. Whether you’re cooking for a weeknight dinner or a festive meal, this baby potato roast will surely become a family favorite.
