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Urlai Roast


Urlai Roast

Urlai Roast



Recipe Servings


Recipe Cook Time


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.


  • 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


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.

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Key Ingredients: desiccated coconut, red chilli, coriander seeds, ginger, garlic, cinnamon, green cardamom, cloves, star anise, black pepper, curry leaves, turmeric, potatoes, vegetable oil, onion, tomato, green chillies, coriander powder, coriander leaves