Urlai Roast Recipe

Chef Praveen Anand cooks an smooth yet scrumptious dish with potatoes. Boiled toddler potatoes tossed in Chettinad masala, onions and tomatoes. Served with rice or appams.ingredients Of Urlai Roast

INGREDIENTS

Chettinadu masala :

• 15 gm coriander seeds
• 5 gm cloves
• 1 Coconut, grated
• 10 Gram Whole red chillies
• 5 gm black pepper corns
• 3 gm curry leaves
• 2 gm turmeric powder
• 15 gm ginger
• 5 gm cardamoms
• 3 Gram Kalpasi bark
• 3 Gram Star anise seeds
• 15 gm garlic
• 5 gm cinnamon

Urlai roast :

• 3 slit green chillies
• 4 tsp coriander powder
• 1/2 cup of water
• Coriander leaves
• 3 chopped tomatoes
• 1/2 tsp ginger garlic paste
• 5-6 curry leaves
• 1/4 tsp turmeric powder
• 1/2 Kg Small potatoes, boiled
• 1 tsp Chettinadu masala
• 2 Tbsp oil
• 4 chopped onions
• 2 tsp red chilli powder

INSTRUCTIONS

1. hold boiled and peeled potatoes apart.

Put together chettinadu masala :

1. lightly shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, celebrity anise seeds, black pepper corns, curry leaves and turmeric powder.
2. Grind the shallow roasted spices to a great paste.
3. The Chettinadu masala is prepared.

For the primary education :

1. warmth oil in pan. upload onions within the pan and saute them until translucent.
2. Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, purple chillies, coriander powder and salt.
3. Pour water and prepare dinner the paste till it turns thick.
4. Then add the boiled potatoes and the chettinadu masala.
5. cook for three-four minutes till it will become dry.
6. Urlai Roast is ready.
7. Garnish with coriander leaves.
8. Serve hot with rice or appams.