Go Back

5 from 2 votes
Print Pin

Ingredients

  • 3 big golden potatoes
  • 1/8 teaspoon turmeric powder
  • 2 tablespoon oil
  • 1/2 tablespoon Sambar powder
  • Salt
  • Hing
  • 1 + 1/2 tablespoon Besan flour

To temper

  • 1/2 teaspoon mustard seeds
  • 1 tablespoon Channa dal - 1/2 tsp
  • curry leaves few

Instructions

  • Firstly, In a pressure cooker add roughly chopped potatoes, turmeric powder, enough water to soak
  • Pressure cook for 2 whistles and let the pressure releases naturally
  • Place the cooked potatoes in a colander and drain the water
  • Furthermore, run tap water to prevent further cooking
  • Let the water drain completely and potatoes turn cold. Peel off the skin and cut the potatoes into a bite-sized piece
  • In a cast-iron skillet add 1 tablespoon of oil and let the oil turns hot
  • Add mustard seeds, channel dal, and curry leaves, and let them splutter
  • Turn down the flame to low-medium
  • Furthermore, add sambar powder and salt; give a quick mix
  • Add potatoes and mix well
  • Cook for a minute, mix well in between
  • Furthermore, add 1 tablespoon of oil and mix well
  • Add besan flour and mix well
  • Finally, add a generous pinch of hing and cook for 20 minutes, sauteeing the potatoes once in a while for even roasting

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. I have used 3 big golden potatoes. Adjust the number of potatoes according to the potato size
  2. Though I have directly cooked potatoes for 2 whistles mine didn't turn mushy
  3. Adjust the number of whistles according the variety of potato you use
  4. Wash the cooked potatoes in cold water to avoid further cooking
  5. After peeling the skin chop them into bite-sized pieces for even roasting
  6. I have used a cast-iron skillet. If you use a non-stick pan, potato texture might vary
  7. I usually grease cast-iron skillet with coconut oil so the pan already has little oil. I still used 2 tablespoon of coconut oil for cooking urulai roast
  8. You can use any oil of your choice for urulai roast
  9. I have used sambar powder instead you can use chilli powder
  10. Always turn down the flame before adding sambar powder to avoid burning
  11. Mix well after adding sambar powder so that it gets evenly coated on all potato pieces
  12. Besan flour is optional, but it gives good texture to the poriyal. You can use rice flour instead of besan flour
  13. Initially, potato might look sticky but scrape and roast for best texture
  14. Cook in low- medium flame for 20 minutes
  15. Avoid high flame. Takes time to slow
    cook but yields tasty urulai roast
  16. If you slow roast the potatoes, scraping them in-between, it will be easy to clean the pan
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!