Chettinad Urulai roast is a Chettinad cuisine which is prepared using the baby potatoes and freshly grounded spices, along with few other spice ingredients. Usually Chettinad cuisine are famous for their freshly ground masala, this recipe is no exceptional.

Ingredients:

Oil - 1/2 tsp

Cumin Seeds - 2 tsp

Black Pepper - 1 tsp

Coriander Seeds - 2 tbsp

Dry Red Chilli - 4 to 5

Fennel Seeds - 1 tbsp

Cinnamon - 1/2 inch

Curry Leaves - 4 to 5

Garlic - 4 cloves

Ginger - 2 tbsp, shredded

Red Chilli Powder - 1 tsp

Garam Masala Powder - 1 tsp

Coconut - 1/2 cup, shredded

Baby Potato - 500 gms

Turmeric Powder - 1/2 tsp

Salt to taste

Coconut Oil - 2 tbsp

Mustard Seeds - 1 tsp

Green Chilli - 2

Onion - 2, finely chopped

Tomato - 2, finely chopped

Coriander leaves - 2 tbsp

Method:
1. Heat the pan and add oil.
2. Once hot add cumin seeds, coriander seeds, curry leaves, dry red chilli, black pepper corns and fennel seeds, along with cinnamon stick.
3. Saute till it gets roasted. Then allow it to cool down completely.
4. Then add it to the jar, along with ginger, garlic, red chilli powder, garam masala powder and coconut. Grind it to smooth paste.
5. Mean while wash the baby potato twice and boil it. Once cool down, peel the skin of potatoes.
6. Heat the wok and add coconut oil.
7. Once hot, add the mustard seeds and allow it to splutter.
8. Add the chopped onion and green chilli. Saute till it becomes translucent.
9. Then add the tomato, saute till it becomes mushy.
10. Now add the ground paste to the kadai and saute well till the raw smell goes.
11. Then add the boiled potato and mix well. Make sure the paste coat well.
12. Saute till the potato gets roast.
13. Garnish it with coriander leaves. Serve it with ‘Rice’ or ‘Tomato Rice’ along with ‘Raita’.

Tips for Chettinad Urulai Roast
Saute the mixture till raw smell goes, then add the potato, otherwise it won’t get proper roasting. If there is no baby potato, one can also try with ordinary potato. Cut in to small cubes and boil it.