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Recipe for Chettinad Potato Roast / Potato curry / Urulaikizhangu Varuval
Adapted from Solai's True Chettinad Kitchen
Serves 4
4 medium potatoes
1 tbsp sambar powder or 2 tsp chilli powder
1.5 tsp salt
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp fennel seeds
2 sprigs curry leaves
5 cloves garlic, peeled and smashed.
Directions
Peel and dice the potato into 1 cm sized cubed.
Toss in the sambar powder and salt and cover and keep aside for 10 minutes.
In a heavy bottomed pan, heat the oil.
Add the mustard seeds and once they splutter, add fennel seeds and curry leaves.
After a few seconds, add the marinating potato cubes. Toss well to coat in oil and spices.
On a medium flame let this cook for 8 minutes or so, until the potatoes are uniformly cooked and golden.
At this point, add the smashed garlic cloves and on high flame, stir along with potatoes for 3-4 minutes, during which time the garlic will be cooked and the potatoes will acquire a golden crust.
These golden spicy potatoes are best served hot with steamed rice, and either a sambar, rasam or a kozhambu to make a flavourful Chettinad meal.
The recipe for Chettinad Potato Roast is part of the endeavor to create a collection of recipes of Traditional Indian Cuisines in collaboration with a few bloggers who share the same passion of cooking. Find more Traditional Recipes from Chettinad by #TheKichenDivas
Crab Rasam - Sinamon Tales
Homemade Rasam Powder - Fun Food Frolic
Curd Rice - Archana's Kitchen
Posted in: Veg-Recipes
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