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.