Urlai Roast Recipe

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Urlai Roast
How to make Urlai Roast
  • Chef: Chef Praveen Anand, Dakshin Restaurant, ITC Park Sheraton, Chennai
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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.

Ingredients of Urlai Roast

  • Chettinadu masala:
  • 1 Coconut, grated
  • 10 Gram Whole red chillies
  • 15 gm coriander seeds
  • 15 gm ginger
  • 15 gm garlic
  • 5 gm cinnamon
  • 5 gm cardamoms
  • 5 gm cloves
  • 3 Gram Kalpasi bark
  • 3 Gram Star anise seeds
  • 5 gm black pepper corns
  • 3 gm curry leaves
  • 2 gm turmeric powder
  • Urlai roast:
  • 1/2 Kg Small potatoes, boiled
  • 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

How to Make Urlai Roast

  • 1.Keep boiled and peeled potatoes aside.
  • Prepare chettinadu masala:
  • 1.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.
  • 2.Grind the shallow roasted spices to a fine paste.
  • 3.The Chettinadu masala is ready.
  • For the main preparation:
  • 1.Heat oil in pan. Add onions in the pan and saute them till translucent.
  • 2.Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander powder and salt.
  • 3.Pour water and cook the paste till it turns thick.
  • 4.Then add the boiled potatoes and the chettinadu masala.
  • 5.Cook for 3-4 minutes till it becomes dry.
  • 6.Urlai Roast is ready.
  • 7.Garnish with coriander leaves.
  • 8.Serve hot with rice or appams.
Key Ingredients: Coconut, Whole red chillies, Kalpasi bark, Star anise seeds, Small potatoes, Chettinadu masala, Coriander leaves

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