Search

Search

Recipe finder

Recipe Finder
Follow us : Facebook Pinterest Twitter Google Plus
You are here: Home» Recipes» Urlai Roast Recipe

Urlai Roast

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.

Urlai Roast Urlai Roast

Chef

: Chef Praveen Anand, Dakshin Restaurant, ITC Park Sheraton, Chennai

Recipe Servings

: 4

Recipe Cook Time

: 25 Minutes

Recipe Rating

:
star_red.pngstar_red.pngstar_red.pngstar_red.png
Watch Video | Add to CookBook
PinExt.png
print
comments

Ingredients

  • Chettinadu masala:

    1 grated coconut

    10 gm whole red chillies

    15 gm coriander seeds

    15 gm ginger

    15 gm garlic

    5 gm cinnamon

    5 gm cardamoms

    5 gm cloves

    3 gm kalpasi bark

    3 gm star anise seeds

    5 gm black pepper corns

    3 gm curry leaves

    2 gm turmeric powder


    Urlai roast:

    1/2 kg boiled 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

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.

How to make : Urlai Roast

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.



Comments
Advertisement
Advertisement

MORE FROM NDTV

MORE FROM WEB

Related Recipes

  • Cabbage Poriyal

    Cabbage Poriyal

    Shredded cabbage with lentils and coconut, a Southern favourite
  • Jaiphali Aloo

    Jaiphali Aloo

    This dish comes straight from the joyful state of Rajasthan. Potatoes cooked in ...
  • Chhilke Wale Aloo

    Chhilke Wale Aloo

    Potatoes cooked with spices in their skins.
  • Root Vegetable Tikkis

    Root Vegetable Tikkis

    Tikkis made of baked sweet potatoes, yams and potatoes, mixed in with seasoning ...
  • Aloo and Dal ki Tikki

    Aloo and Dal ki Tikki

    Crisp potato and channa dal tikkies. Serve with a chutney of your choice.
  • Sookhe Aloo

    Sookhe Aloo

    The beauty of sookhe aloo is that it does not have a fixed recipe. So many versi ...
  • Kacche Kele ki Asharfi

    Kacche Kele ki Asharfi

    Capsicum rings stuffed with a delectable mixture of potatoes, unripe bananas and ...
  • Palkatti Chettinadu

    Palkatti Chettinadu

    Cottage cheese cooked in a gravy made with mustard seeds, urad daal, curry leave ...
Advertisement