Skip to main content

Urulai Chettinad

For all the potato lovers, here's another lovely aaloo dish. "Urulai Chettinad" is a great south Indian side dish which compliments well with rotis and rice. "Urulai" means potato and "Chettinad" is a district in Tamilnadu. Chettinad cuisine is very famous for its use of varied ground spices in its dishes. Both vegetarian and non-vegetarian dishes in this cuisine are very hot, pungent and super delicious.

Ingredients:
  • 500 gms baby potatoes (peeled and halved)
  • 20 shallots (pearl onions, peeled)
  • 4 dried chillies
  • 2 tbsp urad dal (split black gram)
  • 10 black peppercorns
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 15-20 curry leaves
  • salt to taste
Method:
  1. Dry roast the red chillies, urad dal and the peppercorns. Let it cool and then powder it coarsely. Do not add water while pounding.
  2. Heat oil in a kadai and add the mustard seeds. When it splutters, add the curry leaves, shallots and saute till browned. (The shallots must be put whole).
  3. Now put the potatoes and salt. Cover and cook till the potatoes are almost done. Do not add water at any stage.
  4. Now add the ground powder to the potatoes and mix well. Cook again for 3 minutes till the potatoes are fully cooked and coated well with the powder.
  5. Thats it.....your quicky side dish is done. :) Better to serve hot.
PS: - Some baby potatoes are too big to cut into half, in that case cut it into 3 or 4 cubes.
- Do not go by the measurements shown in the picture of the ingredients...it is only a pictorial representation of the ingredients used.
- You can substitute the baby potatoes and shallots with the big potatoes and onions, but authentic recipe suggests you use the former ones.

Labels:

Comments

  1. Unknown24 March 2011 at 08:24

    Got back home late....this was a quickie preparation and tasty too..enhances the taste along with curds!

    ReplyDelete
  2. Loveandcalories24 March 2011 at 11:36

    Glad Vallima that this recipe made ur cooking quicker and easier! Keep encouraging me by trying all the other recipes as well. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say
6 comments
Read more

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta
13 comments
Read more

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi
6 comments
Read more