Keep boiled and peeled potatoes aside.
For the chettinadu masala:
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.
Grind the shallow roasted spices to a fine paste.
The Chettinadu masala is ready.
For the main preparation:
Heat oil in pan. Add onions in the pan and saute them till translucent.
Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander powder and salt.
Pour water and cook the paste till it turns thick.
Then add the boiled potatoes and the chettinadu masala.
Cook for 3-4 minutes till it becomes dry.
Urlai Roast is ready.
Garnish with coriander leaves.
Serve hot with rice or appams.
Chef Praveen Anand cooks an easy yet delicious dish with potatoes. Boiled baby potatoes tossed in Chettinad masala, onions and tomatoes. Served with rice or appams.