Ingredients
0
Instructions
Cooking Steps
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