Urulai Kizhangu Roast Recipe – Spicy Potato Roast
Experience the perfect blend of aromatic spices and crispy potatoes with this traditional Chettinad-style recipe.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 3, boiled and diced |
| Asafoetida (Hing) | 1/2 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Instructions:
Step 1: Boiling and Preparing Potatoes
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Begin by boiling the potatoes. To do this, cut the potatoes in half and place them in a pressure cooker. Add 1/4 cup of water, close the lid, and cook on medium heat. Once you hear 2 whistles, turn off the heat and let the pressure release naturally.
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After the pressure has released, carefully open the cooker. Peel the skin off the boiled potatoes and let them cool completely.
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Once the potatoes are cooled, cut them into bite-sized cubes or desired shapes and transfer them into a bowl. Set aside.
Step 2: Roasting the Potatoes
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Heat 2 tablespoons of sesame oil in a wok or heavy pan over medium heat.
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Once the oil is hot, add the mustard seeds and cumin seeds. Let them crackle for a few seconds. Add the curry leaves and asafoetida, and allow them to sizzle.
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Now, add the boiled and diced potatoes to the pan. Stir well to coat the potatoes with the tempering spices.
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Sprinkle in the turmeric powder, red chilli powder, and salt. Mix thoroughly to ensure that all the spices are evenly distributed over the potatoes.
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Reduce the heat to medium-low and cover the pan with a lid. Let the potatoes roast for about 15-20 minutes, stirring occasionally to ensure even cooking.
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The potatoes will begin to take on a slightly crispy texture, especially the edges. If you prefer a more roasted and crispy finish, feel free to add a bit more sesame oil during the cooking process. Be careful not to add too much, as potatoes tend to absorb a lot of oil.
Step 3: Finishing Touches
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Continue roasting the potatoes until they are golden brown with a slight crunch. Taste the potatoes and adjust the salt or spice level as necessary.
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Once the potatoes are roasted to perfection, turn off the heat and transfer the Urulai Kizhangu Roast into a serving dish.
Serving Suggestions:
This Spicy Potato Roast is a fantastic side dish to accompany your meals. Pair it with Keerai Sambar and steamed rice for a wholesome and comforting lunch. You can also pack it in a Tawa Paratha for a flavorful lunch box treat.
Tips:
- For an extra burst of flavor, you can garnish the roast with fresh coriander leaves before serving.
- This dish can be customized with your favorite spices, such as garam masala or coriander powder, to suit your taste preferences.
- If you enjoy extra crispiness, increase the cooking time slightly, allowing the potatoes to roast more thoroughly on low heat.
Enjoy the crispy, spicy goodness of Urulai Kizhangu Roast – a perfect dish to add a Chettinad touch to your lunch or dinner!
