Chettinad Urlai Roast, Potato Roast, Chettinad Potato Roast

Chettinad Urlai Roast, Potato Roast, Chettinad Potato Roast.

Chettinad style urlai roast recipe is made with baby potatoes and a fragrant dry roasted fresh chettinad masala. Perfect side dish for rasam saadam / rasam rice.

This recipe came into being because of my mom. My mom has a habit. She would cut out a printed recipe or a food tip from a magazine she comes across and would save it and give it to me when I go home for vacation. She would be so happy seeing me go through them. There are these little things that takes everything. So this recipe is from one such paper given long time back to me. This is a recipe for Chettinad Urlai/Baby potato Roast. From what I have learned in these years, Chettinad recipes are mostly based on freshly ground masala powders. Getting the masala is the key to their cooking. This one ain’t different. The various spices are dry roasted in a low flame (low flame is key. your patience will be rewarded) and let to cool in a pan. Once cooled they are ground to a fine powder and added to the dish later on. Lets go and roast some spices.

Here is the video of the recipe.

Trditionally, for chettinad recipes gundu chillies are used. But I have used the other variety mainly for the color.

Dry roasting brings out the essential oils in the spices which otherwise would be dormant. Dry roast all the ingredients on a very low flame except coconut. Add in the shredded coconut at last. Cool the spices and grind to a fine powder in a chutney jar of a mixie or a spice grinder.

These baby potato roast makes an awesome side dish for rasam saadam/rice.

For the chettinad masala

• 4 dried red chillies
• 1 teaspoon coriander seeds
• 1 inch cinnamon stick
• 1 cardamom
• 1 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 3 tablespoon shredded coconut
• 2 sprigs curry leaves

Other Ingredients

• 3 tablespoon peanut oil (vegetable,canola or sunflower is fine)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 2 sprigs curry leaves
• 2 onions, sliced fine
• 2 green chillies, cut into 2 - 3 pieces each
• 2 tablespoon ginger garlic paste
• 2 tomatoes, diced
• 1/2 teaspoon turmeric
• 1 teaspoon chilli powder
• 1 1/2 teaspoon coriander powder
• 1 1/2 teaspoon salt
• 1/2 kilo baby potatoes, boiled and peeled
• coriander leaves for garnish

1. Dry roast all the chettinad masala ingredients and grind to a fine powder.
2. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the urad dal and the curry leaves. Let the mustard splutter.
3. Add the onions and fry till golden brown.
4. Toss in the green chillies and the ginger garlic paste.
5. Add the tomatoes and stir-fry on a low heat for about 5 minutes. continue to cook until streaks of oil is released in the pan.
6. Add in the ground masala, turmeric, chilli powder, coriander powder and salt.
7. Add quarter to half a cup of water and cook in low flame until the raw smell disappears and the masala becomes thick.
8. Add in the potatoes and fry until almost dry.
9. Remove from heat and serve hot, garnished with chopped coriander leaves.

Notes

This dish can be made with regular russet potatoes too.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: South Indian

For the chettinad masala

• 4 dried red chillies
• 1 teaspoon coriander seeds
• 1 inch cinnamon stick
• 1 cardamom
• 1 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 3 tablespoon shredded coconut
• 2 sprigs curry leaves

Other Ingredients

• 3 tablespoon peanut oil (vegetable,canola or sunflower is fine)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 2 sprigs curry leaves
• 2 onions, sliced fine
• 2 green chillies, cut into 2 - 3 pieces each
• 2 tablespoon ginger garlic paste
• 2 tomatoes, diced
• 1/2 teaspoon turmeric
• 1 teaspoon chilli powder
• 1 1/2 teaspoon coriander powder
• 1 1/2 teaspoon salt
• 1/2 kilo baby potatoes, boiled and peeled
• coriander leaves for garnish

1. Dry roast all the chettinad masala ingredients and grind to a fine powder.
2. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the urad dal and the curry leaves. Let the mustard splutter.
3. Add the onions and fry till golden brown.
4. Toss in the green chillies and the ginger garlic paste.
5. Add the tomatoes and stir-fry on a low heat for about 5 minutes. continue to cook until streaks of oil is released in the pan.
6. Add in the ground masala, turmeric, chilli powder, coriander powder and salt.
7. Add quarter to half a cup of water and cook in low flame until the raw smell disappears and the masala becomes thick.
8. Add in the potatoes and fry until almost dry.
9. Remove from heat and serve hot, garnished with chopped coriander leaves.

Notes

This dish can be made with regular russet potatoes too.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/chettinad-urlai-roast-tamilnadu-potato-roast/

Vendakkai puli kuzhambu – South Indian style Tamilnadu recipe for Vendakkai/okra curry simmered in a rich tangy tamarind gravy. Serve hot with rice.

Here is the video of Tamilnadu Style Vendakkai puli kuzhambu – Kulambu – Ladies Finger in tamarind curry

This Vendakkai puli kuzhambu curry is for the love of tamarind. Every Tamilian house would have a version of this curry. Its really hard to qualify a recipe as authentic. To me, if the recipe was passed on from a grand mother, its as authentic as it can get. This curry paired with rice makes a very satisfying meal. This is a lunch time curry. They make this at home usually for lunch as it goes well with rice.

Here are some ingredients and tools you can buy online for making this recipe Kuzhambu Milagai Powder Heavy Duty Mixie Chemical Free Jaggery First, lets roast the ladies finger in oil and some salt. Roast until its half cooked and the ladies finger is no more slimy. For special occasions, one can deep fry the ladies finger too. But I like the pan fried version compared to the deep fried version. Remove from heat and set aside.

In the same pan, we will make the masala paste for the kuzhambu. We do not want to waste the ladies finger flavor packed brown bits that is stuck to the bottom of the pan. Heat oil in the same pan and add cumin seeds, curry leaves and garlic. Then add the onions. Sauté briefly for a couple of minutes until the onions are soft.

Then add the tomatoes and sauté till the tomatoes are soft. Add in the shredded coconut. Sauté for another couple of minutes.

Remove the pan off heat and grind the mixture to a smooth paste. Add little water (half cup) to grind.

Soak a small lime size tamarind in two cups of water for 15-20 minutes. Squeeze to extract the pulp. Discard the seeds and the pith. Set aside.

Heat oil in a separate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chillies and curry leaves. Let the mustard seeds crackle. Add in the ground masala.

Add in the tamarind extract, coriander powder, turmeric, chilli powder, sambar powder, salt and a little bit of jaggery all at once.

Add a cup or more of water.

Close the pan with a lid and let it simmer for 15-20 minutes on low flame.

Add in the cooked Vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done.

Serve hot with rice.

For frying the vegetable

• 250 grams okra/vendakkai
• 1 teaspoon peanut oil
• 1/2 teaspoon salt

For the Masala

• 1 tablespoon sesame oil
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 5 cloves garlic
• 1 cup onions, chopped
• 1 cup tomatoes, chopped
• 4 tablespoon shredded coconut
• 1/2 cup water

Other Ingredients

• 2 tablespoon sesame oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/4 teaspoon fenugreek seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 lime size tamarind
• 2 cups hot water for soaking tamarind
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 1/2 teaspoon coriander powder
• 1.5 teaspoon Kuzhambu milagai powder / sambar powder
• 1 teaspoon jaggery
• 1 teaspoon salt
• 1 cup water

First, lets roast the ladies finger in oil and some salt. Roast until its half cooked and the ladies finger is no more slimy. For special occasions, one can deep fry the ladies finger too. But I like the pan fried version compared to the deep fried version. Remove from heat and set aside.

In the same pan, we will make the masala paste for the kuzhambu. We do not want to waste the super flavor packed brown bits that is stuck to the bottom of the pan. Heat oil in the same pan and add cumin seeds, curry leaves and garlic. Then add the onions. Sauté briefly for a couple of minutes until the onions are soft.

Then add the tomatoes and sauté till the tomatoes are soft. Add in the shredded coconut. Sauté for another couple of minutes. Remove the pan off heat and grind the mixture to a smooth paste. Add little water (half cup) to grind.

Soak a small lime size tamarind in two cups of water for 15-20 minutes. Squeeze to extract the pulp. Discard the seeds and the pith. Set aside.

Heat oil in a separate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chillies and curry leaves. Let the mustard seeds crackle. Add in the ground masala. Add in the tamarind extract, coriander powder, turmeric, chilli powder, sambar powder, salt and a little bit of jaggery all at once. Add a cup or more of water. Close the pan with a lid and let it simmer for 15-20 minutes on low flame.

Add in the cooked Vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done. Serve hot with rice.

Notes

This curry will stay good for upto 2 days.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: gravy
• Cuisine: South Indian