MASALA URULAI ROAST / MASALA POTATO ROAST RECIPE

Masala Urulai roast recipe is made with baby potatoes and freshly prepared dry roasted masala. You can also try this recipe with a regular potato. This is a perfect side dish for rasam sadam / rasam rice, curd rice / thayir sadam or any vegetable meals. The dry roasted masala adds additional flavour to this recipe. You can ground this masala and store it in an air-tight container, but I like to prepare it instantly.  

Category: Side Dish 

Cuisine: Indian

Servings: 2 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20  mins

INGREDIENTS

For dry roast  masala

• 4 dried red chillies
• 1/2 Tsp coriander seeds
• 1/2 Tsp fennel seeds
• 1/2 Tsp cumin seeds  
  

Other Ingredients 

• 1 Cup Boiled Baby Potatoes 
• 3 Tsp Gingelly Oil 
• ½ Tsp mustard seeds
• ½ Tsp Cumin Seeds 
• 2 sprigs curry leaves
• 5 Garlic Chopped 
• 6-8 Shallots Chopped 
• 1/2 Tsp Turmeric Paste / Powder 
• Salt for Taste

To make Masala Urulai roast recipe / Masala Potato Roast Recipe  at home follow the detailed step by step recipe with photos posted below

Method : 

1. Dry roast all the masala ingredients on medium flame 
   
2. Grind to a coarse powder 
   
3. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the cumin seeds and the curry leaves. Let the mustard splutter. 
   
4. Add garlic and onions and fry till golden brown. 
   
5. Add boiled baby potatoes ( pressure cooked with salt for 3 whistles)  
   
6. Add in the ground masala and turmeric paste/powder 
   
7. Add salt required for the recipe 
8. Cook in medium flame for 3 minutes until the raw smell disappears. 
   
9. Cook on low flame for 5 minutes until the potatoes get crisp 
   
10. Remove from heat and serve hot 

CHETTINAD CHEPPANKIZHANGU VARUVAL / CHETTINAD ARBI /TARO ROOT ROAST

Cheppankizhangu /Arbi fry is a recipe loved by everyone. This is served as a side dish with the main course of sambar rice, rasam rice or with any dal platter. I wanted to try Cheppankizhangu /Arbi in Chettinad Style.  Chettinad cuisine uses a variety of spices and the dishes are made with fresh ground masalas. This recipe also needs to be prepared with a freshly ground masala powder. You can store this powder in an airtight container and can use it any vegetable roast recipe.  

Also, see other recipes

KOVAKKAI VARUVAL / IVY GOURD FRY 

BEETROOT PATTANI ROAST / DRY BEETROOT PEAS CURRY

cherupayar THORAN / GREEN GRAM DRY COCONUT CURRY 

I served this Chettinad Cheppankizhangu Varuval / Arbi roast with steamed rice, dal curry and curd. 

Ingredients : 

• 500 Grams Cheppankizhangu / Arbi 
• 1/2 Teaspoon Turmeric Powder
• 3 Garlic chopped 
• 1 Onion chopped 
• 1/4 Teaspoon Mustard Seeds 
• Curry Leaves 
• 3 Tablespoon Gingelly oil 
• Salt to taste 

For Chettinad Masala Powder : 

• 5 Dried Red Chilli 
• 2 teaspoon Coriander Seeds 
• 1 Cinnamon Stick 
• 1 Green Cardamom 
• 3 Cloves 
• 1 Teaspoon Cumin Seeds 
• 1 Teaspoon Fennel Seeds 
• 1 Teaspoon black pepper 
• Curry Leaves 

 To make Chettinad Cheppankizhangu Varuval / Arbi roast at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• Pressure cook Cheppankizhangu / Arbi with salt for 2 whistles 
• Remove skin and dice them 
  
• To the diced Cheppankizhangu / Arbi, add turmeric powder and salt, and keep aside 
  
• In a pan, dry roast cinnamon stick, green cardamom and cloves on low flame. 
  
• Then add cumin seeds, black pepper, fennel and coriander seeds one by one and roast for 3-4 minutes 
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• Now add curry leaves 
  
• Add dried red chilli ( if you like to have spicier add extra chilli) 
  
• Cool the roasted spices 
  
• Add the spices to a mixer and grind into a fine powder. Store this masala powder in an air-tight container 
  
• In the same pan, temper mustard seeds and curry leaves in coconut oil 
  
• Add garlic pieces and roast till golden brown 
  
• Add chopped onion and roast until crisp 
  
• Once onion is roasted well, drop the Cheppankizhangu / Arbi and give a gentle stir 
  
• Add the Chettinad masala powder and mix well 
  
• Roast the Cheppankizhangu / Arbi  for about 5 minutes on medium flame 
  
• Serve hot 
  

CHETTINAD MEEN KUZHAMBU / CHETTINAD FISH CURRY

Chettinad fish curry is a non-vegetarian recipe native to Chettinad region of Southern India. This delicious side dish is served with steamed rice or appam. The fish curry in Chettinad style can be prepared by boiling the ingredients in tamarind and coconut base. 

Chettinad cuisine uses a variety of spices and the dishes are made with fresh ground masalas. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice-based accompaniments such as dosai, appams, idiyappam, adai and idlis. 

This meen kuzhambu is a spicy recipe. I served this curry with steamed rice and papadam. 

Also, see other recipes 

• Meen Pollichathu - Fish Cooked in Banana Leaf 
• THERACHI KARTHA CURRY / THIRANDI CURRY / STINGRAY CURRY 
• Goan Fish Curry 
• Kerala Toddy Shop Fish Curry 
• Spicy Kerala Fish curry 

Servings: 4  Category: Main Dish Cuisine: Indian

Total Time: 45 mins Prep Time: 15 mins Cook Time: 30 mins

Ingredients : 

• 1/2 Kgs of Cleaned and Sliced Fish 
• 1 Onion Chopped 
• 1 Tomato Chopped 
• 1/4 Teaspoon Mustard Seeds 
• 1/4 Teaspoon Fenugreek 
• 1/4 Tablespoon Turmeric Powder 
• 1/2 Tablespoon Coriander Powder 
• 1 Tablespoon Chilli Powder 
• Tamarind Juice 
• Curry Leaves 
• 3 Tablespoon Gingelly Oil
• Salt to Taste 

For Coconut Masala Paste : 

• 1/2 Cup Grated Coconut 
• 5 Garlic Pods 
• 1/2 Inch Fresh Ginger 
• 8-10 Shallots 
• 1 Tomato Chopped 
• 1/2 Tablespoon Fennels Seeds 
• 1/4 Teaspoon Cumin Seeds 
• 10 Black Peppercorns 
• 6 Dried Red Chilli 
• 2 Tablespoon Gingelly Oil 

To make Chettinad Meen Kuzhambu /Chettinad fish curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

We will prepare the coconut masala paste first. 

• Marinate fish with salt and turmeric powder and keep aside for 10 minutes 
  

• In a pan, add gingerly oil and temper fennel seeds, cumin and black peppercorns 
  
• Let it Splutter 
• Now add dried red chill and roast for a minute on medium flame 
  
• Add ginger and garlic 
  
• Add shallots and roast for a couple of minutes 
  
• Once shallots turn golden brown, add chopped tomato and mix well 
  
• Add grated coconut and roast for 3-4 minutes until the coconut turns golden brown 
  
• Allow it to cool down 
• In a mixer, add the roasted items and grind to a fine paste 
  
• Keep the coconut masala paste aside 
  

• In an earthen pot / manchatti, add gingelly oil 
• Temper with mustard seeds, fenugreek and curry leaves 
  
• Add chopped onion and roast until soft 
  
• Add chopped tomato and cook until soft 
  
• Add turmeric powder, chilli and coriander powder 
  
• Roast for a minute on low flame, don’t burn it 
  
• Add the coconut masala paste and mix well
  
• Add water required for the curry and tamarind juice 
  
• Bring it to boil and add salt 
• Add fish pieces and cook for 10 minutes 
  
• Serve hot