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.
- 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
- Dry roast the red chillies, urad dal and the peppercorns. Let it cool and then powder it coarsely. Do not add water while pounding.
- 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).
- Now put the potatoes and salt. Cover and cook till the potatoes are almost done. Do not add water at any stage.
- 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.
- 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.