Chettinad Potato fry | Urulai roast
Chettinad potato fry | Urulaikizhangu kara curry | Potato podi curry | Urulaikizhangu podi curry | urulai roast | potato kara curry | potato kara Kari | Indian style spicy potato roast | potato recipes | potato varuval | potato poriyal | urulai roast | urulaikilangu varuval | Tamil style potato kara Kari | How to make Potato Kara Kari | Potato Kara Curry Recipe | Tamilnadu style recipe with step-by-step pictures and video recipe. Check out the Chettinad Potato kara kari recipe for a detailed recipe with tips and tricks. If you like the video pls SUBSCRIBE to my channel. with step-by-step pictures and video recipes.
Chettinad-style Urulai roast
Freshly ground spice powder gives the best flavor to Chettinad urulai kara curry.
Pressure cook potatoes
Always cook potatoes with salt to avoid overcooking. Add water just as required. Also, adjust the whistles according to your potatoes. You can also cook potatoes in the microwave.
Should I add cold water to cooked potatoes?
It is optional but it helps to avoid overcooking.
WIDE PAN FOR urilaikilangu PODI CURRY
For the perfect curry texture, I recommend a wide pan so that potatoes don’t overlap and cook evenly.
CAN I COOK potato roast ON A HIGH FLAME?
No, Slow cooking is key for the perfect tasty potato fry.
PODI CURRY
Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety
HOMEMADE CURRY POWDER
Curry powder stays good for weeks, and it enhances the flavor of dry south Indian style curry | varuval recipes. If you are going to make a small batch of curry powder, you can add a little oil for roasting the spice mix, but for longer shelf life, skip the oil. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.
WHAT SHOULD BE THE TEXTURE OF THE PODI?
In our home, we generally prefer slightly coarse ground homemade podi as it gives a nice texture to the podi. You can ground the curry powder fine or coarse according to your preference.
CAN I ADD ONION FOR potato podi kari?
Yes, you can add onion, garlic, ginger, etc. According to your taste.
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Ingredients
pressure cook
475 grams urulailizhangu | potato
Enough water
Required salt
1/2 tsp turmeric powder
Podi
2 tsp coriander seeds
1 tsp urad dal
1/2 tsp fennel seeds
2 tsp chana dal
1/2 tsp cumin seeds
5 red chilli
1/2 tsp pepper
1 Clove
Small piece cinnamon
To temper
2 tablespoon peanut oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
curry leaves few
small onions 10
2 garlic
pinch of turmeric powder
required salt
How to make Chettinadu UruLai Roast with step-by-step pictures
- First, cook potatoes with enough water, turmeric powder, and salt for 2 whistles
- Transfer to a colander and run cold water to prevent further cooking
- drain the water completely and cool
- Peel and chop
- Heat the pan on a medium flame
- Add ingredients under “to roast”; mix well
- Roast till they turn aromatic and change color
- Turn off the stove and cool it completely
- Grind into a coarse powder
- Add oil and heat on a medium flame
- When the oil turns hot, add mustard seeds, urad dal, and curry leaves; let them splutter
- Furthermore, add small onions and garlic and mix well
- Add turmeric powder and salt; give a quick mix
- Furthermore, add cooked potatoes and ground podi; mix well and make sure podi is well coated
- Turn down to low flame; cook for 6 minutes until the masala is well coated, and the curry turns flavorful
Ingredients
pressure cook
- 475 grams urulailizhangu | potato
- Enough water
- Required salt
- 1/2 tsp turmeric powder
Podi
- 2 tsp coriander seeds
- 1 tsp urad dal
- 1/2 tsp fennel seeds
- 2 tsp chana dal
- 1/2 tsp cumin seeds
- 5 red chilli
- 1/2 tsp pepper
- 1 Clove
- Small piece cinnamon
To temper
- 2 tablespoon peanut oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- curry leaves few
- small onions 10
- 2 garlic
- pinch of turmeric powder
- required salt
Instructions
- First, cook potato with enough water, turmeric powder, and salt for 2 whistles
- Transfer to a colander and run cold water to prevent further cooking
- drain the water completely and cool
- Peel and chop
- heat the pan on a medium flame
- add ingredients under "to roast"; mix well
- roast till they turn aromatic and change color
- Turn off the stove and cool it completely
- Grind into a coarse powder
- Add oil and heat on a medium flame
- When the oil turns hot, add mustard seeds, urad dal, and curry leaves; let them splutter
- Furthermore, add small onion and garlic and mix well
- Add turmeric powder and salt; give a quick mix
- Furthermore, add cooked potatoes and ground podi; mix well and make sure podi is well coated
- Turn down to low flame; cook for 6 minutes until the masala is well coated and the curry turns flavorful
Video