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Potato Roast Recipe with stepwise photos. This yummy dry curry is usually served with rice as a side dish. The boiled potatoes are roasted along with a spice powder freshly ground from roasting whole spices.
The resulting roast is spicy, crunchy & delicious when served as a side dish with sambar or rasam rice.
This is a no onion no garlic recipe making it perfect to cook on fasting days (vrat).
It is such a versatile recipe that you can adjust every aspect of this dish to your liking & preference just like in this kathirikkai podi curry.
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- About
- Ingredients
- Instructions
- Recipe Notes
- Nutrition Profile
- Top Tip
- FAQ
- Related Recipes
- Recipe
- Comments
This roast also happens to be one recipe that I had made repeatedly, as everyone at home loves this.
Usually, I make another version of the roast by the name Potato Oil Roast, which is also equally good and goes well with Sambar Rice.
I have adapted this recipe from the cookbook, “Southern Flavours” by Mrs Chandra Padmanabhan. I made this Karuveppilai Sadam from the same book.
About
This potato roast is made by first roasting whole spices & dals in oil to golden brown perfection which is cooled & powdered to a coarse powder.
A tempering is made in oil to which parboiled potato cubes are added & mixed to get coated with oil.
The freshly ground powder is added, tossed well & slowly roasted over low flame making sure that the potatoes are roasted to perfection.
Tastes absolutely delicious when served with rice for lunch.
Ingredients
Vegetable: Potatoes. You can use other veggies as well. Check the FAQ below
Seasoning: Regular spices like mustard, cumin, urad dal, chana dal, asafoetida, and curry leaves
Spice powder: A special blend of spices with urad dal, chana dal, coriander, and red chillies are roasted in oil. They are powdered coarsely & then tossed with boiled potatoes.
Instructions
To make this potato roast,
1. Add oil, urad dal, chana dal, coriander & red chillies. Fry till dals become golden brown in color and fragrant.
2. Add asafoetida, mix and switch off the stove.
3. Let it cool to room temperature.
4. Transfer to a mixer jar and grind to a coarse powder and keep this aside.
5. Pressure cook potatoes. Peel the skin, cube them and keep them aside.
6. Heat oil in a pan. Season with mustard seeds, cumin seeds, urad dal, chana dal & asafoetida.
7. Add cubed potatoes, salt & curry leaves.
8. Toss gently for the potato cubes to coat with oil. Let it roast over a low flame.
9. Sprinkle the ground spice powder over the potatoes and toss well.
10. Let the potatoes roast over low flame. The potato roast is ready.
Recipe Notes
To get an extra crispy potato roast, after adding the spice powder, add 1 to 2 tablespoon oil and further simmer for 10-15 min over low flame, gently tossing every once in a while.
You can adjust the number of chillies according to your spice level.
We prefer a mushy urulai roast, but if you prefer the potato cubes to be intact parboil them instead of pressure cooking the potatoes till soft.
Nutrition Profile
This recipe is
- Dairy-Free
- Egg-Free
- Gluten-Free
- Nut Free
- Soy-Free
- Vegan
- Vegetarian
Top Tip
Any vegetable roast made in iron or cast iron pan gives an amazing texture.
FAQ
What other vegetables can be used?
You can use the following vegetables to roast after pressure cooking them,
Cheppakizhangu (Taro root)
Karunai Kizhangu (Elephant yam)
Baby potato
Variations
Cauliflower, brinjals & Kovakkai (Ivy Gourd) can be used as well. But make sure not to pressure cook before roasting with spices.
Can I make this in advance?
You can cook the potatoes & store them in the refrigerator. You can make the spice powder in advance & it stays fresh for a week even when stored at room temperature.
Use this powder to make roasts using any vegetable mentioned above.
- Cheppakizhangu Fry / Arbi Fry / Taro Root Fry
- Potato Podi Curry - Baby Potato Curry
- Potato Thuvarai Curry Recipe
- Vazhakkai Roast Recipe + Video
See more Poriyal or Stir Fry Recipes
Recipe
Potato Roast Recipe - Urulai Roast
An amazing spicy side dish served with rice for lunch, made with potatoes tossed with freshly ground spice powder & cooked till crisp. This is a no onion no garlic recipe which is also vegan & GF.
5 from 14 votes
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Prep Time : 5 minutes mins
Cook Time : 20 minutes mins
Total Time : 25 minutes mins
Servings : 3
Course : Side Dish
Cuisine : South Indian
Author : Radhika
Ingredients
- 4 medium sized Potatoes
- ¼ teaspoon Mustard seeds
- ½ teaspoon Urad dal
- ½ teaspoon Chana dal
- ½ teaspoon Cumin seeds
- 1 pinch Asafoetida
- 1 sprig Curry leaf
- 2 tablespoon Oil
- Salt to taste
For Spice Powder
- ½ teaspoon Urad dal
- ½ teaspoon Chana dal
- 1 teaspoon Coriander seeds
- 4 to 5 Whole dry red chilies
- 1 pinch Asafoetida
- ¼ teaspoon Turmeric powder
- ½ teaspoon Oil
Instructions
Make Spice Powder
Heat oil in a pan. Add all the ingredients for the powder - Urad dal, chana dal, coriander and red chilies.
Keep tossing over medium flame till the dals become golden brown and fragrant.
Add asafoetida, mix and switch off the stove. Let cool to room temperature.
Transfer to a mixer jar, add turmeric powder & grind to a coarse powder. Set this aside.
Make Potato Roast
Wash Potatoes and pressure cook for 2 to 3 whistles. Cool, peel the skin, cube them and keep aside.
Heat oil in a pan. Add mustard seeds and let them crackle.
Add cumin seeds, urad dal, chana dal, asafoetida, and roast till dals turn golden brown and become fragrant.
Add cubed potatoes, curry leaves, salt and toss gently so that the potato cubes get coated with oil. Let it roast over low flame for 10 to 12 mins.
Sprinkle the ground spice powder over the potatoes and toss well.
Let the potatoes get roasted over low flame for another 5 to 7 mins. Switch off the stove.
Serve this potato roast with hot sambar sadam, rasam rice or any variety rice.
Keyword potato roast, urulai roast, urulaikizhangu roast
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