Ingredients:
- 1 Coconut, grated
- 10 gram Whole red chillies
- 15 gm coriander seeds
- 15 gm ginger
- 15 gm garlic
- 5 gm cinnamon
- 5 gm cardamoms
- 5 gm cloves
- 3 gram Kalpasi bark
- 3 gram Star anise seeds
- 5 gm black pepper corns
- 3 gm curry leaves
- 2 gm turmeric powder
- 1/2 kg Small potatoes
- 1 tsp Chettinadu masala
- 2 Tbsp oil
- 4 chopped onions
- 3 chopped tomatoes
- 1/2 tsp ginger garlic paste
- 3 slit green chillies
- 5-6 curry leaves
- 1/4 tsp turmeric powder
- 2 tsp red chilli powder
- 4 tsp coriander powder
- 1/2 cup of water
- Coriander leaves
Method:
Easy delicious dish with potatoes. Boiled baby potatoes tossed in Chettinad masala, onions and tomatoes. Served with rice or appams.
How to Make Urlai Roast
1- Keep boiled and peeled potatoes aside.
Prepare chettinadu masala:
2- Gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, star anise seeds, black pepper corns, curry leaves and turmeric powder.
3- Grind the shallow roasted spices to a fine paste.
4- The Chettinadu masala is ready.
For the main preparation:
5- Heat oil in pan. Add onions in the pan and saute them till translucent.
6- Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander powder and salt.
7- Pour water and cook the paste till it turns thick.
8- Then add the boiled potatoes and the chettinadu masala.
9- Cook for 3-4 minutes till it becomes dry.
10- Urlai Roast is ready.
11- Garnish with coriander leaves.
12- Serve hot with rice or appams.