Authentic Tamil Nadu Chettinad Urulai Kizhangu Varuval with Steamed Ponni Rice
Crispy and spiced baby potatoes tossed in freshly ground Chettinad masalas, curry leaves, and fragrant shallots. This fiery side dish pairs wonderfully with piping hot steamed rice and dal.
40min
Total Time
4
Servings
Tamil Nadu (Chettinad)
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan and crackle mustard seeds, cumin seeds, and fresh curry leaves.
2
Add sliced shallots and sauté until translucent and golden brown.
3
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4
Lower the heat and add turmeric powder, red chilli powder, and crushed fennel seeds, stirring quickly to prevent burning.
5
Add the boiled baby potatoes and toss gently to coat them thoroughly with the spice blend.
6
Roast the potatoes on medium-low heat, stirring occasionally, until a crisp outer crust forms, about 15 to 20 minutes.
7
Garnish with freshly chopped coriander leaves and serve hot alongside steamed Ponni rice.
Ingredients
500g baby potatoes, boiled and peeled
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs fresh curry leaves
1/2 cup shallots, finely sliced
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp fennel seeds, coarsely crushed
Salt to taste
2 tbsp fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.