Authentic Tamil Nadu Chettinad Peralai Kizhangu Varuval
Experience the bold and fiery flavors of Chettinad cuisine with this irresistible baby potato roast. Coated in freshly ground spices, shallots, and curry leaves, these potatoes are pan-fried to crispy perfection.
40min
Total Time
4
Servings
Chettinad, Tamil Nadu
Cuisine
Recipe
1
Prick the boiled and peeled baby potatoes lightly with a fork to allow the spices to penetrate deep inside.
2
Heat oil in a heavy-bottomed pan or cast-iron skillet over medium heat and sputter the mustard seeds, cumin seeds, and curry leaves.
3
Add the sliced shallots and sauté until they turn translucent and golden brown.
4
Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
5
Lower the heat and add the turmeric powder, red chilli powder, and the freshly ground Chettinad spice powder, mixing well without burning.
6
Add the prepared baby potatoes to the pan along with salt to taste, tossing gently to coat them thoroughly with the spice blend.
7
Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the potatoes develop a delightfully crisp outer crust.
8
Garnish with freshly chopped coriander leaves and serve hot as a side dish with rice or rotis.
Ingredients
500g baby potatoes, boiled and peeled
2 tbsp sesame oil or coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig fresh curry leaves
1/2 cup shallots, finely sliced
1 tbsp ginger-garlic paste
2 tbsp freshly roasted and ground Chettinad spice powder
1 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.