Wednesday 2 October 2013

Urulaikizhangu Roast
Potatoes medium sized peeled and cubed - 4 no
Garlic cloves crushed - 2 nos ( optional)
Red chilli powder - 1 and 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Fennel powder - 1 tsp
Curry leaves - few
Asafetida - few pinch
Mustard seeds - 1 tsp
Oil - 4 to 6 tbsp
Salt to taste
Ennai Urulaikihangu
1. Place cubed potatoes in a large pan fill with water and boil on high heat until tender( should not be over-cooked).
2. Drain the potatoes and add to a bowl. Add red chilli powder, turmeric powder, cumin powder, fennel powder, asafetida and required salt to the potatoes and mix well.
3. Heat oil in a pan, add the mustard seeds, when mustard splutters add masala coated potatoes and curry leaves to the pan.
4. Fry the potatoes on medium heat until golden brown and crisp.
Serve with
Rasam etc

Chettinad Potato Roast
Chef's tip
1. This authentic method of preparing ennai urulaikizhangu Varuval, if you prefer try adding garam masala powder while coating potatoes with spices.
2. To cook potatoes quickly, place cubed potatoes in a microwave safe bowl fill half way with water and microwave for 3 mins, then gently stir potatoes and cook for another 3 mins so they are evenly cooked.


Rumana Rawat said...

So tempting dish..