Authentic Tamil Nadu Chettinad Urulai Kizhangu Roast with Steamed Rice
Experience the fiery elegance of South India with this perfectly spiced potato roast, bursting with freshly ground Chettinad aromatics and curry leaves. It pairs wonderfully with steaming hot rice and traditional rasam.
40min
Total Time
4
Servings
Tamil Nadu (Chettinad)
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan or cast-iron skillet over medium heat.
2
Add mustard seeds and cumin seeds, allowing them to splutter, then toss in the fresh curry leaves.
3
Add the finely chopped onions and sauté until they turn translucent and golden brown.
4
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
5
Add the turmeric powder, red chilli powder, and Chettinad masala powder, mixing well with a splash of water to prevent burning.
6
Gently toss in the boiled baby potatoes, coating them thoroughly in the aromatic spice paste.
7
Lower the heat and roast the potatoes uncovered, tossing occasionally, until a crisp outer crust forms.
8
Season with salt, garnish with freshly chopped coriander leaves, and serve hot with steamed rice.
Ingredients
500 grams baby potatoes, boiled and peeled
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 sprigs fresh curry leaves
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 tablespoons freshly ground Chettinad masala powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.