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 

MUTTA URULAI AVIYAL / EGG AND POTATO COOKED IN DRY COCONUT CURRY

Mutta Aviyal, one of my favourite aviyal recipe. Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves, or with fish or egg. 

This recipe is best to serve with hot steamed rice and papadam. 

Ingredients : 

• 1 Large Potato 
• 3 Eggs 
• 1/2 cup grated coconut 
• 6 Green Chilies 
• 2 shallots 
• Curry Leaves 
• 1/4 Tablespoon Turmeric Powder 
• 1/2 Teaspoon Cumin seeds 
• 2 Tablespoon Coconut Oil  

Method : 

1. Chop potato lengthwise and boil with salt (Don't mash it) 
2. Hard Boil egg, cut in half and keep aside 
3. In a mixer, add grated coconut, green chillies (5 nos), shallot, cumin and curry leaves 
4. Grind into a coarse thick paste with turmeric powder and salt 
5. In a pan, add the coconut paste and cook for few minutes 
6. Add in the boiled egg and potatoes mixed gently 
7. Slow cook till the moisture disappears
8. Add slit green chilli to the aviyal 
9. Add coconut oil and curry leaves, mix gently and serve hot

Dhaba Style Aloo Bhindi Sabzi

“Dhaba” is a roadside restaurant or cafe in either India or Pakistan featuring Punjabi Cuisine.  These are found on highways and on the outskirts of cities, towns, and villages. Dhaba is the name given to roadside restaurants in India. They are situated on highways and generally serve local cuisine, and also serve as truck shops. The simple vegetarian meal served could be paratha of different kinds depending on the type of vegetable stuffing one wishes to have. Vegetable Sabzi plays a vital role in Dhaba. One such most favourite veg Sabzi is Aloo and Bhindi / Potato lady’s finger dry curry. 

Best to be served with any Indian bread, steamed rice or ghee rice. Easy to make and delicious. Dhaba food is fast cooked with fewer ingredients. 

Ingredients : 

For Sabzi : 

• Chopped Bhindi / Ladys finger - 4 nos 
  
• Diced potatoes - 1 no 
• Green chilly - 3 nos 
• Ginger - 1 inch 
• Garlic - 4 nos 
• Chopped onion - 1 no 
• Chopped tomato - 1 no 
• Chilli powder - 1 tsp 
• Coriander powder - 1 tsp 
• Turmeric powder - 1/4 tsp 
• Cumin powder - 1/4 tsp 
• Garam masala - 1/4 tsp 
• Salt for taste 
• Coconut oil - 2 tsp
• Coriander leaves - 3 tsp 

For tempering : 

• Mustard seeds - 1/2 tsp 
• Fennel seeds - 1/2 tsp 
• Curry leaves - 1 string 
• Coconut oil - 2 tsp 

Method for Sabzi : 

Pan fry the chopped bhindi and diced and boiled potatoes in coconut oil for 5 minutes in low flame until golden brown. 

Temper mustard seeds, fennel seeds with curry leaves in coconut oil 

Add slit green chillies and saute for few minutes 

Add the chopped onion and roast the onions until golden brown 

Once the onion turns golden brown, add ginger garlic paste and slow cook for couple of minutes 

Add the all spice powder - chilli, coriander, cumin, turmeric and garam masala powder. 

Roast the spice powders till the raw smell disappears. 

Add tomato puree and cook for 3 minutes

 Add water about 1/4 cup. Cover and cook for 2 minutes 

Once the oil starts to separate, add the pan-fried bhindi and potato. 

Mix gently and add salt require for the sabzi. 

Cook the sabzi till the water gets evaporates and make into a thick sabzi. 

Garnish with chopped coriander leaves 

Thai Green Potato curry

Thai cuisine is prepared with strong aromatic components and a spicy edge. If you are a Thai food lover you can taste sour, sweet, salty, bitter, and spicy taste in one single dish. That's the specialty of the Thai cuisine. Green curry is based on coconut milk and fresh green chilies. This curry is typically eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles. A thicker version of green curry made with any protein can also be served with roti, an Indian style flatbread.

Similar to green curry there are also different types of Thai curry, named after the color of the curry: red, yellow, and green. One of my favorite Thai curries is green curry, spicy, aromatic, sweet and savory at the same time.

Getting all the ingredients is the only tough job, preparing the dish is easier. The key is to balance the flavors of the curry it has to be spicy, rich and creamy (from the coconut milk). This green curry recipe is extremely easy to make and takes about 15-20 minutes. Anyone can make it at home, as long as you gather the ingredients.

Many versions are there in making this green curry. This is easier and similar to Indian style cooking. Green curry is also prepared with chicken, fish or mixed vegetables.

Ingredients : 

• Potato cubes - 1 cup 
• Coriander seeds - 2 tsp 
• Cumin seeds - 2 tsp 
• Turmeric powder - 1/2 tsp 
• Cococnut milk - 1/2 cup 
• Garlic cloves - 3 nos 
• Ginger pieces - 1 inch 
• Lemon - 1/2 no 
• Green chilly - 8 nos 
• Coriander leaves - 1 cup 
• Sliced onion - 1/2 no 
• Lemon grass - 1/2 inch 
• Galanga - 1/2 inch 
• Lime leaves - 3 nos 
• Salt for taste 

For green paste : 

Green paste is the base of this recipe. 

1. Dry roast cumin and coriander seeds 
2. In a mortar, grind into powder 
   
3. In a mixer, add green chilly, coriander leaves, lime leaves, galanga, lemon grass, ginger, garlic, and onion. 
4. Add the cumin and coriander powder
5. Squeeze 1/2 lemon and turmeric powder and grind into fine paste 

For curry : 

1. Boil potato with salt and keep aside.
2. In a pan, add 2 tsp of oil and fry the boiled potatoes for 5 minutes in low flame
3. Once the potatoes are golden brown remove and keep aside 
   
4. In the same pan, add the green paste mixture and cook for 2-3 minutes in low flame 
5. Add the thick coconut milk to the curry and bring to boil 
6. Add 1/2 cup of water and cook for 10 minutes in low flame. 
7. Add salt required for the curry 
   
8. Once all the raw smell disappears add the fried potato and mix.  
9. Let the curry gets thicker
10. Remove from flame and serve hot 

Mani iyer mess special " Brinjal and potato fry"

 Brinjal and potato fry, this recipe I first tasted at Mani Iyer Mess at Singapore branch. This place serves wonderful vegetarian meals and sambar is the showstopper. I really liked the way they have cooked brinjal and potato, without mashing the veggies and the masala was making a wonderful coating on them. I wanted to recreate this recipe, this is not their original recipe. I tried making the original recipe and I was able to get 90% of the original taste.

Ingredients :  

• Diced Brinjal - 1 cup 
• Boiled diced potato - 1 cup 
• Dry red chilly - 3 nos 
• Cumin seeds - 1 tsp 
• Fennel seeds - 1 tsp 
• Sliced Onion - 1 no 
• Slit chilly -3 nos 
• Chopped tomato - 1 no 
• Turmeric powder - 1/4 tsp 
• Chettinad masala powder - 1 tsp 
• Chilly powder - 1 tsp 
• Coriander powder - 1/2 tsp 
• Salt - for taste 
• Chopped coriander - 2 tsp 
• Curry leaves - 5 nos 

For Fry 

1. Boil potato with salt required 
2. In a pan, add 1 tsp oil, fry brinjal for 3-4 minutes in low flame and keep aside 
   
3. Pan fry the boiled potato similar way separately 
4. In the same pan, add 2 tsp of oil add dry red chilly, fennel seeds and cumin seeds. 
5. Add onion, chilly and curry leaves and cook for 3 minutes 
   
6. Add chopped tomato and turmeric powder and cook till soft 
7. Add Chettinad masala powder (Check my link for the recipe Chettinad masala powder  ) 
   
8. Add coriander and chilly powder.
9. Add 1/4 cup of water and cook for 2 minutes 
   
10. Once the curry gets thick add the fried potato and brinjal 
11. Add salt required for the curry and coriander 
    
12. Cook till the masala coats the veggie 

Serve hot with any south Indian meals or can also try with phulkas :)