Urulai Roast
A classic South Indian side dish where baby potatoes are boiled, peeled, and pan-roasted with aromatic spices until crispy on the outside and soft inside. Perfect with sambar rice or rasam.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Boil the Potatoes
- b.Wash baby potatoes thoroughly and place them in a pot.
- c.Add enough water to cover them by an inch, along with 1 teaspoon of salt for boiling.
- d.Bring to a boil and cook for 15-20 minutes until they are fork-tender but still firm. Be careful not to overcook them, as they will fall apart during roasting.
- e.Drain the water completely and let the potatoes cool for about 10 minutes.
- 2
Step 2
- a.Prepare the Potatoes
- b.Once the potatoes are cool enough to handle, peel the skin off.
- c.If using larger baby potatoes, you can slice them in half. Keep smaller ones whole for a better texture.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
- d.Add the urad dal and sauté for 30-40 seconds until it turns a light golden brown.
- e.Carefully add the curry leaves (they will splutter) and the hing. Sauté for another 10 seconds until fragrant.
- 4
Step 4
- a.Sauté Potatoes with Spices
- b.Add the boiled and peeled potatoes to the pan.
- c.Sprinkle the turmeric powder, sambar powder, and the remaining salt over the potatoes.
- d.Gently toss everything together, ensuring the potatoes are evenly coated with the spices without breaking them.
- 5
Step 5
- a.Slow Roast to Perfection
- b.Reduce the heat to low-medium. Spread the potatoes in a single layer in the pan.
- c.Roast for 10-15 minutes, stirring gently every 2-3 minutes.
- d.This slow roasting process is key to developing a crispy, golden-brown crust. Avoid stirring too frequently to allow the crust to form.
- e.The potatoes are done when they are crispy on the outside and fragrant.
- 6
Step 6
- a.Serve
- b.Turn off the heat and serve the Urulai Roast hot.
- c.It pairs wonderfully as a side dish with sambar rice, rasam rice, or curd rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-boil the potatoes; they should be firm enough to hold their shape during roasting.
- 2A cast-iron pan is highly recommended for achieving the best crispy texture.
- 3Patience is key. Roasting on a low to medium flame allows the potatoes to become crispy without burning the spices.
- 4Ensure your sambar powder is fresh and fragrant for the most authentic flavor.
- 5For a different flavor profile, you can add 1/2 teaspoon of fennel powder along with the sambar powder.
Adapt it for your goals.
Flavor Boost
Add 1 teaspoon of ginger-garlic paste after the tempering and sauté for a minute before adding the potatoes.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chili powder along with the sambar powder for extra heat.
With OnionsWith Onions
Sauté one finely chopped small onion after the tempering until golden brown, then proceed with adding the potatoes.
Herbaceous TwistHerbaceous Twist
Garnish with 2 tablespoons of finely chopped fresh cilantro (coriander leaves) at the end.
Why this is on our healthy list.
Energy Boosting
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
Rich in Potassium
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and muscle contractions.
Aids Digestion
Spices like hing (asafoetida) and curry leaves used in the tempering are known in traditional medicine to aid digestion and reduce bloating.
Frequently asked questions
One serving of Urulai Roast (approximately 125g) contains around 180-220 calories, primarily from the potatoes and oil used in roasting.