Chettinad Urulai Roast
Baby potatoes tossed in a fiery, aromatic blend of freshly ground Chettinad spices. This South Indian potato roast is crispy on the outside, fluffy inside, and makes a perfect side dish for rice and sambar.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Boil and Prep Potatoes
- b.Wash the baby potatoes thoroughly. In a medium pot, combine the potatoes, 4 cups of water, and 1 tsp of salt.
- c.Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
- d.Drain the water completely and let the potatoes cool down enough to handle.
- e.Peel the skins off the potatoes. You can gently prick each potato a few times with a fork to help them absorb the masala better.
- 2
Step 2
- a.Prepare the Tempering
- b.Heat sesame oil in a heavy-bottomed pan or cast-iron skillet over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Add the urad dal and sauté for about a minute until it turns a light golden brown.
- e.Add the curry leaves and let them sizzle and become crisp, which takes a few seconds.
- 3
Step 3
- a.Sauté Aromatics
- b.Add the finely chopped onion to the pan. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft and have turned golden at the edges.
- c.Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Add Spices and Potatoes
- b.Reduce the flame to low. Add the turmeric powder and Chettinad masala powder.
- c.Stir continuously for about 30 seconds until the spices are fragrant. Be careful not to let them burn.
- d.Immediately add the boiled and peeled baby potatoes to the pan, along with the remaining 1 tsp of salt.
- 5
Step 5
- a.Roast to Perfection
- b.Gently toss everything together, ensuring all the potatoes are evenly coated with the masala.
- c.Increase the heat to medium-low and roast for 10-15 minutes.
- d.Stir every 2-3 minutes to prevent sticking and ensure even roasting, until the potatoes develop a dark, crispy crust.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Serve the Chettinad Urulai Roast hot as a side dish with sambar rice, rasam rice, or curd rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use homemade Chettinad masala.
- 2Do not over-boil the potatoes. They should be firm enough to hold their shape during the roasting process.
- 3A cast-iron skillet (kadai) is highly recommended for achieving an even, crispy roast.
- 4Patience is key. Roasting on a consistent medium-low flame allows the potatoes to become crispy without burning the masala.
- 5If you don't have baby potatoes, use regular potatoes cut into 1.5-inch cubes. Adjust boiling time accordingly.
- 6For a richer flavor, you can add a teaspoon of fennel powder (saunf) along with the Chettinad masala.
Adapt it for your goals.
Vegetable Medley
Add other vegetables like bell peppers, cauliflower florets, or green beans along with the potatoes for a more varied dish.
Coconut FinishCoconut Finish
For a slightly different texture and flavor, add 2 tablespoons of grated fresh coconut in the last 2 minutes of roasting.
With ShallotsWith Shallots
Substitute the large onion with 10-12 pearl onions (sambar onions) for a more traditional and sweeter flavor profile.
Why this is on our healthy list.
Anti-inflammatory Powerhouse
The blend of spices in Chettinad masala, particularly turmeric (curcumin) and black pepper, contains potent anti-inflammatory compounds that can help reduce inflammation in the body.
Energy Boosting Carbohydrates
Potatoes are a great source of complex carbohydrates, which provide sustained energy. They are also rich in potassium, an essential mineral for heart and muscle function.
Aids Digestion
Spices like fennel seeds and cumin, often found in Chettinad masala, are known to aid digestion, reduce bloating, and improve overall gut health.
Frequently asked questions
A single serving (approximately 150g or 1 cup) of Chettinad Urulai Roast contains around 220-250 calories. The exact count can vary based on the amount of oil used and the size of the potatoes.