Chettinad Baby Potatoes Roast ( Urulai Roast) (चेट्टीनाद आलू भुना हुआ, செட்டிநாடு உருளைக்கிழங்கு வறுவல், చెట్టినాడ్ బంగాళాదుంప వేపుడు) is so easy to prepare – an everyday dish; yet a delicacy and will take center stage in a party menu. It can also be served as a starter; on toothpicks.
Regional Dish: Tamil Nadu, Kerala
Cuisine Style: Tamil Nadu| Cooking Time 20 mins | Take it with Rice| Type Curry| Shelf Life: 1 day| Quantity: 8 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (190Kcal), Carbohydrates (25g), Protein (1g), Fat (3g)
• 10-15 Baby potatoes ( halved )
• 15-20 small onions/ pearl onions
• 4 dried red chillies
• 2 Tbsp. split black gram (urad dal)
• 1 Tbsp. chana daal/ Bengal gram
• 2 tsp. sesame seeds
• 1/4 tsp. Turmeric powder
• 5- 10 black peppercorns
• 1 tsp. mustard seeds
• 5 – 10 curry leaves
• Salt to taste
• Oil as needed
1. Peel the onions, cut the stems and keep aside. Peel the potatoes and cut into halves.
2. In a small pan, dry roast the red chillies, chana daal, sesame seeds, urad dal and black pepper. Let this cool and grind to a coarse powder. (This powder can be stored and used for other curries as well.)
3. Heat a big pan and add oil to it. Add mustard seeds, curry leaves and let it splutter.
4. Add the small onions and sauté till lightly browned and cooked.
5. Add potatoes, stir, add salt and sprinkle water. Cover and cook on medium heat check in between and sprinkle water as required and toss. This might take about eight to ten minutes for the potatoes to cook.
6. Now add the freshly prepared masala powder, turmeric and mix. Check for salt.
7. Cover and cook over low heat for about three to four minutes more till the potatoes are done.
8. Garnish with chopped coriander leaves and serve hot.
Variations: Add fresh garlic