Authentic Tamil Nadu Chettinad Urulai Kizhangu Varuval
Crispy baby potatoes tossed in a fiery blend of freshly roasted Chettinad spices, curry leaves, and fragrant shallots. This bold and aromatic side dish delivers an irresistible punch of South Indian flavors.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed iron pan over medium heat and splutter the mustard and cumin seeds.
2
Add the fresh curry leaves and sliced shallots, sautéing until the shallots turn translucent and golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma completely disappears.
4
Lower the heat and add turmeric powder, Chettinad red chili powder, crushed black pepper, and salt, mixing well for a few seconds.
5
Add the boiled baby potatoes to the spice mixture, tossing gently to coat every potato evenly.
6
Pan-fry the potatoes uncovered on medium-low heat, stirring occasionally, until a crisp, spiced outer crust forms, taking about 15 to 20 minutes.
7
Garnish with freshly chopped coriander leaves and serve hot as a vibrant accompaniment to rice.
Ingredients
500g baby potatoes, boiled and peeled
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig fresh curry leaves
1/2 cup small shallots, finely sliced
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
2 tablespoons Chettinad red chili powder
1 teaspoon freshly crushed black pepper
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.