Urulai Kizhangu Roast Recipe – Spicy Potato Roast Recipe (Chettinad Style)
If you’re looking to add a little spice and flavor to your meal, this Spicy Potato Roast or Urulai Kizhangu Roast will surely do the trick. A popular South Indian delicacy, this recipe is traditionally made in Chettinad kitchens, known for their bold and aromatic spices. Similar to the Bengali Aloo Bhaja, this dish has a perfect balance of crunch and spice that makes it ideal for a comforting lunch. The crispy, golden-brown potatoes with their rich seasoning are sure to become a staple in your home as well. Whether paired with Keerai Sambar and steamed rice for a traditional South Indian lunch or tucked into a Tawa Paratha for a packed lunch, this dish will impress everyone at your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled and diced | 3 medium-sized |
| Asafoetida (Hing) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Curry Leaves | 1 tablespoon |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serving Size: 3-4 servings
Course: Lunch
Cuisine: Chettinad
Diet: Vegetarian
Instructions
-
Prepare the Potatoes:
Start by prepping the ingredients. Begin by boiling the potatoes – make sure they are firm and not too soft. To do this, cut the potatoes in half and place them in a pressure cooker. Add 1/4 cup of water, cover the cooker, and place the weight on top. Cook on medium heat until you hear about two whistles. Once done, turn off the heat and let the pressure release naturally. -
-
Peel and Dice:
After the pressure releases, open the cooker, peel the skin of the potatoes, and set them aside to cool. Once cooled, cut the potatoes into your desired shape—either cubes, slices, or wedges. -
Spices and Tempering:
Heat 1 tablespoon of sesame oil in a wok or frying pan over medium heat. Add mustard seeds, cumin seeds, curry leaves, and asafoetida (hing). Allow the mustard seeds to crackle and the spices to release their wonderful aromas. -
Roasting the Potatoes:
Now, add the diced potatoes to the pan. Sprinkle in the turmeric powder, red chilli powder, and salt. Mix everything well so that the spices coat the potatoes evenly. -
Roast to Perfection:
Reduce the heat to medium-low, cover the pan with a lid, and allow the potatoes to roast. Stir occasionally to ensure that they cook evenly on all sides. Continue roasting until the potatoes achieve a slightly crispy texture on the outside, with some crumbs turning crispy. Keep in mind that potatoes absorb oil, so feel free to add a little more oil for extra crispiness, but be careful not to overdo it. -
Taste Test:
Once the potatoes are roasted to your liking, check the salt and spice levels. Adjust them to your taste by adding a pinch more salt or spice if desired. -
Serve and Enjoy:
Once the potatoes are crispy and well-coated with the spices, remove from heat and transfer the Urulai Kizhangu Roast to a serving dish.
Serve this delicious Spicy Potato Roast with Keerai Sambar and Steamed Rice for a wholesome, traditional lunch. Alternatively, it pairs wonderfully with Tawa Paratha, making it a perfect addition to any lunch box.
Cooking Tips:
- To achieve the best texture, make sure the potatoes are boiled but not mushy. They should hold their shape during cooking.
- Don’t skip the tempering step—mustard seeds and cumin seeds provide that authentic Chettinad flavor.
- You can adjust the level of heat by adding or reducing the amount of red chili powder according to your preference.
- If you prefer a slightly tangy taste, consider adding a squeeze of lemon juice just before serving.
This Urulai Kizhangu Roast is a simple yet flavorful dish that brings the essence of South Indian cooking right to your table. Perfect for busy weekdays, a casual lunch, or a comforting side dish, this spicy potato recipe will become a favorite in your culinary repertoire. Enjoy it as part of a traditional meal or as a standalone treat, and indulge in the deliciousness that comes from South India’s rich culinary heritage!
