Chettinad Urulai Roast
potatoes fried crisp in gingelly oil with pepper, fennel and torn curry leaves
Allergens in Chettinad Urulai Roast: sesame, mustard.
Ingredients
Quantities for 4.
- 600g, boiled firm, peeled and cubed 2cm Potato
- 3 tbsp Sesame Oilgingelly oil
- 10 small, finely chopped Shallotor 1 onion
- 4 cloves, minced Garlic
- 2 sprigs, torn Curry Leaves
- 1 tsp Mustard Seeds
- 1 tsp Urad Dalfor the crunch in the temperingoptional
- 1.5 tsp, coarsely crushed Black Pepper
- 1 tsp Fennel Powder
- 1 tsp Chilli Powder
- 1.5 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1 tbsp Rice Flourdusted on for a crisper edgeoptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the potatoes the day before if you can. Cold, firm potato cubes hold their shape; freshly boiled hot ones break into mash in the pan.
- Boil them just until a knife goes in with slight resistance, about 12 minutes. Overboiled potato cannot be roasted.
- Use a wide pan. Crowded potatoes steam instead of browning.
Method
- Toss the cold potato cubes with turmeric, chilli powder, coriander powder, fennel and salt, then dust with the rice flour.
- Heat the gingelly oil in a wide kadhai, crackle the mustard seeds and let the urad dal turn gold, about 40 seconds.
- Add the torn curry leaves and let them blister for 10 seconds.
- Add the shallots and garlic and fry until translucent and just catching colour, 4 minutes.
- Tip in the potatoes in a single layer and leave them alone for 5 minutes.Stirring too soon is the classic mistake. The spice coating needs contact time with the pan to crust.
- Turn once, spread out again and fry another 5 minutes. Repeat once more, about 15 minutes of frying in total.
- Crush in the black pepper off the heat and toss twice.Pepper stirred in at the end keeps its bite; cooked from the start it goes dull and dusty.
- Scatter coriander leaves and serve hot alongside rasam and rice.
Storage
Keeps 2 days refrigerated but softens. Revive in a dry hot pan for 4 minutes to bring the crust back; avoid the microwave.
Nutrition Good estimate
One serving of Chettinad Urulai Roast (183 g) is about 256 calories, or 140 calories per 100 g.
Low protein: 5 g a serving, 7% of the calories
| Per serving183 g | Per 100 g | |
|---|---|---|
| Calories | 256 kcal | 140 kcal |
| Protein | 4.6 g | 2 g |
| Carbohydrate | 34.2 g | 19 g |
| of which sugars | 1.5 g | 1 g |
| Fibre | 5.3 g | 3 g |
| Fat | 12.2 g | 7 g |
| of which saturated | 1.7 g | 1 g |
| of which unsaturated | 9.8 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.