Authentic Tamil Nadu Chettinad Urulai Kizhangu Varuval with Warm Steamed Ponni Rice
Crispy and fiery baby potatoes tossed in freshly ground Chettinad spices, offering a robust and aromatic flavor profile. Perfect as a side dish for comforting steamed rice.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan over medium heat and add mustard seeds, cumin seeds, curry leaves, and dried red chilies, letting them splutter.
2
Add the finely chopped onions and sauté until they turn translucent and golden brown.
3
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4
Add the boiled baby potatoes, turmeric powder, Chettinad masala powder, black pepper powder, and salt, tossing gently to coat the potatoes thoroughly.
5
Reduce the heat to low and roast the potatoes uncovered, stirring occasionally, until a crispy golden crust forms on the outside.
6
Garnish with freshly chopped coriander leaves and serve hot alongside warm steamed Ponni rice.
Ingredients
500 grams baby potatoes, boiled and peeled
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig fresh curry leaves
2 dried red chilies
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
2 tablespoons Chettinad masala powder
1 teaspoon black pepper powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.