Chettinad-style Urulai roast
Freshly ground spice powder gives the best flavor to Chettinad urulai kara curry.
Pressure cook potatoes
Always cook potatoes with salt to avoid overcooking. Add water just as required. Also, adjust the whistles according to your potatoes. You can also cook potatoes in the microwave.
Should I add cold water to cooked potatoes?
It is optional but it helps to avoid overcooking.
WIDE PAN FOR urilaikilangu PODI CURRY
For the perfect curry texture, I recommend a wide pan so that potatoes don’t overlap and cook evenly.
CAN I COOK potato roast ON A HIGH FLAME?
No, Slow cooking is key for the perfect tasty potato fry.
PODI CURRY
Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety
HOMEMADE CURRY POWDER
curry powder stays good for weeks and it enhances the flavor of dry south Indian style curry | varuval recipes. If you are going to make a small batch of curry powder you can add little oil for roasting the spice mix but for longer shelf life skip the oil. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.
WHAT SHOULD BE THE TEXTURE OF THE PODI?
In our home, we generally prefer slightly coarse ground homemade podi as it gives a nice texture to the podi. You can ground the curry powder fine or coarse according to your preference.
CAN I ADD ONION FOR potato podi kari?
Yes, you can add onion, garlic, ginger, etc. According to your taste. Poriyal recipe collection in TMF Pressure cooker recipes in TMF Varuval recipes in TMF
Ingredients
pressure cook
475 grams urulailizhangu | potato Enough water Required salt 1/2 teaspoon turmeric powder
Podi
2 teaspoon coriander seeds 1 teaspoon urad dal 1/2 teaspoon fennel seeds 2 teaspoon chana dal 1/2 teaspoon cumin seeds 5 red chilli 1/2 teaspoon pepper 1 Clove Small piece cinnamon
To temper
2 tablespoon peanut oil 1/2 teaspoon mustard seeds 1 teaspoon urad dal curry leaves few small onions 10 2 garlic pinch of turmeric powder required salt
how to make chettinadu urulai roast with step-by-step pictures
First, cook potato with enough water, turmeric powder, and salt for 2 whistles
Transfer to a colander and run cold water to prevent further cooking drain the water completely and cool
Peel and chop
heat the pan on a medium flame add ingredients under “to roast”; mix well
roast till they turn aromatic and change color
Turn off the stove and cool it completely
Grind into a coarse powder
Add oil and heat on a medium flame
When the oil turns hot, add mustard seeds, urad dal, and curry leaves; let them splutter
Furthermore, add small onion and garlic and mix well
Add turmeric powder and salt; give a quick mix
Furthermore, add cooked potatoes and ground podi; mix well and make sure podi is well coated
Turn down to low flame; cook for 6 minutes until the masala is well coated and the curry turns flavorful
