Urulai Kizhangu Roast Recipe - Spicy Potato Roast Recipe

Step 1: To begin making the Spicy Potato Roast Recipe/ Urulai Kizhangu Roast Recipe, first get all the ingredients ready

Step 2: It good to have the potatoes firmly boiled as well

Step 3: To cook the potatoes, cut the potatoes in half and place it in the pressure cooker

Step 4: Add 1/4 cup of water, cover the pressure cooker, place the weight on and pressure cook until you hear a couple of whistles

Step 5: After a couple of whistles turn off the heat

Step 6: Allow the pressure to release naturally

Step 7: Once the pressure is released, open the cooker and peel the skin of the potatoes and allow it to cool down completely

Step 8: Once the potatoes are cooled down, cut the potatoes into a desired shape and add it to a bowl

Step 9: Heat a tablespoon of oil in a wok

Step 10: Add the mustard seeds, cumin seeds, curry leaves, asafoetida and allow them to crackle

Step 11: Add the potatoes, turmeric powder, salt and red chilli powder and mix well

Step 12: and stir well until all the condiments get well coated

Step 13: Reduce the flame to medium and cover the pan with a lid and roast the  Urulai Kizhangu Roast on low to medium heat, stirring occasionally

Step 14: Roast the potatoes until they have a slightly crispy texture

Step 15: More like the some crumbs of the potatoes turn crispy

Step 16: Remember potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess

Step 17: Once the potatoes are well roasted, check the salt and spice levels and adjust to suit your taste

Step 18: Turn off the heat and transfer the  Urulai Kizhangu Roast into a serving dish

Step 19: Serve Spicy Potato Roast Recipe/  Urulai Kizhangu Roast along with Keerai Sambar and Steamed Rice for a weekday lunch

Step 20: You can also pack this with Tawa Paratha for Lunch Box