Chettinad Style Urulai Roast Recipe - Baby Potato Roast

Step 1: To begin making the Chettinad Style Urulai Roast Recipe, boil the potatoes in a pressure cooker with the skin on for about 4 whistle

Step 2: Release the pressure naturally and drain the water

Step 3: Peel off the skin and keep it aside

Step 4: Heat a small skillet, dry roast all the Chettinad masala spice including coconut, curry leaves, dry red chillies, cloves, cardamom, cinnamon stick, whole black peppercorns and coriander seeds

Step 5: Let it cook for about 2 minutes

Step 6: Allow it to cool and ground them into a smooth paste by adding little water

Step 7: Heat a kadai, crackle the mustard seeds and cumin seeds

Step 8: Add curry leaves and let it sizzle and the add the onions, garlic and ginger

Step 9: Cook till the onion becomes translucent

Step 10: Then later add the tomatoes and a bit of salt and smash it till the tomatoes get cooked

Step 11: Now add the boiled baby potatoes and let it cook for about 10 minutes

Step 12: Then finally add in the Chettinad ground masala and saute till Urulai Roast gets evenly coated and all the water gets absorbed

Step 13: At the end add a little bit jaggery, tamarind paste and check for salt

Step 14: Give the Urulai Roast a stir and cook for about a minute or two

Step 15: Serve the Chettinad Style Urulai Roast Recipe along with Tawa Paratha, Palak Dal and Masala Chaas for a weekday lunch or dinner