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🇮🇳
Instructions
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
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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
Rate this recipe
You might also like · Chettinad
Chettinad Style Prawn Biryani Recipe
⏱️ 55 min
Restaurant Style Chettinad Style Fish Curry Recipe
⏱️ 55 min
Sakkaravalli Kizhangu Poriyal Recipe - Spicy Sweet Potato Roast
⏱️ 45 min
Chettinad Keerai Mandi Recipe With Amaranth Greens
⏱️ 30 min
Chettinad Takkali Sadam Recipe
⏱️ 20 min
Chettinad Pazha Payasam Recipe - Fruit Payasam Recipe
⏱️ 120 min