Chettinad Urlai Roast, Potato Roast, Chettinad Potato Roast. Chettinad style urlai roast recipe is made with baby potatoes and a fragrant dry roasted fresh chettinad masala. Perfect side dish for rasam saadam / rasam rice. This recipe came into being because of my mom. My mom has a habit. She would cut out a printed recipe or a food tip from a magazine she comes across and would save it and give it to me when I go home for vacation. She would be so happy seeing me go through them. There are these little things that takes everything. So this recipe is from one such paper given long time back to me. This is a recipe for Chettinad Urlai/Baby potato Roast. From what I have learned in these years, Chettinad recipes are mostly based on freshly ground masala powders. Getting the masala is the key to their cooking. This one ain’t different. The various spices are dry roasted in a low flame (low flame is key. your patience will be rewarded) and let to cool in a pan. Once cooled they are ground to a fine powder and added to the dish later on. Lets go and roast some spices. Here is the video of the recipe. Trditionally, for chettinad recipes gundu chillies are used. But I have used the other variety mainly for the color. Dry roasting brings out the essential oils in the spices which otherwise would be dormant. Dry roast all the ingredients on a very low flame except coconut. Add in the shredded coconut at last. Cool the spices and grind to a fine powder in a chutney jar of a mixie or a spice grinder. These baby potato roast makes an awesome side dish for rasam saadam/rice.
5 from 8 reviews
