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

Urlai Roast: 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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