Urulai Kizhangu Roast Recipe - Spicy Potato Roast Recipe
A vegetarian Chettinad recipe with potatoes (aloo) - boiled and diced, asafoetida (hing), mustard seeds. Ready in 45 min, serves 4.
Curated byRamesh Kumar🇮🇳
- 1
To begin making the Spicy Potato Roast Recipe/ Urulai Kizhangu Roast Recipe, first get all the ingredients ready
- 2
It good to have the potatoes firmly boiled as well
potatoes (aloo) - boiled and diced(3) - 3
To cook the potatoes, cut the potatoes in half and place it in the pressure cooker
potatoes (aloo) - boiled and diced(3) - 4
Add 1/4 cup of water, cover the pressure cooker, place the weight on and pressure cook until you hear a couple of whistles
- 5
After a couple of whistles turn off the heat
- 6
Allow the pressure to release naturally
- 7
Once the pressure is released, open the cooker and peel the skin of the potatoes and allow it to cool down completely
potatoes (aloo) - boiled and diced(3) - 8
Once the potatoes are cooled down, cut the potatoes into a desired shape and add it to a bowl
potatoes (aloo) - boiled and diced(3) - 9
Heat a tablespoon of oil in a wok
- 10
Add the mustard seeds, cumin seeds, curry leaves, asafoetida and allow them to crackle
asafoetida (hing)(1/2 teaspoon)mustard seeds(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)sprig curry leaves(1) - 11
Add the potatoes, turmeric powder, salt and red chilli powder and mix well
potatoes (aloo) - boiled and diced(3)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 12
and stir well until all the condiments get well coated
- 13
Reduce the flame to medium and cover the pan with a lid and roast the Urulai Kizhangu Roast on low to medium heat, stirring occasionally
- 14
Roast the potatoes until they have a slightly crispy texture
potatoes (aloo) - boiled and diced(3) - 15
More like the some crumbs of the potatoes turn crispy
potatoes (aloo) - boiled and diced(3) - 16
Remember potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess
potatoes (aloo) - boiled and diced(3) - 17
Once the potatoes are well roasted, check the salt and spice levels and adjust to suit your taste
potatoes (aloo) - boiled and diced(3)salt - to taste - 18
Turn off the heat and transfer the Urulai Kizhangu Roast into a serving dish
- 19
Serve Spicy Potato Roast Recipe/ Urulai Kizhangu Roast along with Keerai Sambar and Steamed Rice for a weekday lunch
- 20
You can also pack this with Tawa Paratha for Lunch Box
Nutrition Facts
Per serving
Rate this recipe
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Urulai Kizhangu Roast Recipe - Spicy Potato Roast Recipe
A vegetarian Chettinad recipe with potatoes (aloo) - boiled and diced, asafoetida (hing), mustard seeds. Ready in 45 min, serves 4.
Curated byRamesh Kumar🇮🇳
Directions
20 steps- 1
To begin making the Spicy Potato Roast Recipe/ Urulai Kizhangu Roast Recipe, first get all the ingredients ready
- 2
It good to have the potatoes firmly boiled as well
potatoes (aloo) - boiled and diced(3) - 3
To cook the potatoes, cut the potatoes in half and place it in the pressure cooker
potatoes (aloo) - boiled and diced(3) - 4
Add 1/4 cup of water, cover the pressure cooker, place the weight on and pressure cook until you hear a couple of whistles
- 5
After a couple of whistles turn off the heat
- 6
Allow the pressure to release naturally
- 7
Once the pressure is released, open the cooker and peel the skin of the potatoes and allow it to cool down completely
potatoes (aloo) - boiled and diced(3) - 8
Once the potatoes are cooled down, cut the potatoes into a desired shape and add it to a bowl
potatoes (aloo) - boiled and diced(3) - 9
Heat a tablespoon of oil in a wok
- 10
Add the mustard seeds, cumin seeds, curry leaves, asafoetida and allow them to crackle
asafoetida (hing)(1/2 teaspoon)mustard seeds(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)sprig curry leaves(1) - 11
Add the potatoes, turmeric powder, salt and red chilli powder and mix well
potatoes (aloo) - boiled and diced(3)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 12
and stir well until all the condiments get well coated
- 13
Reduce the flame to medium and cover the pan with a lid and roast the Urulai Kizhangu Roast on low to medium heat, stirring occasionally
- 14
Roast the potatoes until they have a slightly crispy texture
potatoes (aloo) - boiled and diced(3) - 15
More like the some crumbs of the potatoes turn crispy
potatoes (aloo) - boiled and diced(3) - 16
Remember potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess
potatoes (aloo) - boiled and diced(3) - 17
Once the potatoes are well roasted, check the salt and spice levels and adjust to suit your taste
potatoes (aloo) - boiled and diced(3)salt - to taste - 18
Turn off the heat and transfer the Urulai Kizhangu Roast into a serving dish
- 19
Serve Spicy Potato Roast Recipe/ Urulai Kizhangu Roast along with Keerai Sambar and Steamed Rice for a weekday lunch
- 20
You can also pack this with Tawa Paratha for Lunch Box
About this recipe
A vegetarian Chettinad recipe with potatoes (aloo) - boiled and diced, asafoetida (hing), mustard seeds. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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