South Indian Baby Potato Fry/ Chettinad Urulai Varuval

As we all know, Chettinad cuisine evolved a Nattukotai Chettiars of Tamilnadu. It is one of the mots renowned fare in the Tamil Nadu. Due to the arid region of the Chettinad in Tamilnadu from where this cuisine evolved, this cuisine uses a variety of dry spices (generally Star Anise, Cinnamon, Cardamom etc) and the dishes are made with fresh ground masalas. Also, it uses sun dried Salty vegetables. As is the food habit in Tamilnadu, these dishes are generally eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. We will see one such recipe prepared in the Chettinad style using Baby Potatoes. It is a spicy Baby Potato Roast which you can serve as a side dish with Rice. You can also serve it as snack with Tea and Coffee. Try and let me know.

Ingredients:

For Chettinad Masala Powder:

Coriander Seeds – 1 tsp

Cumin Seeds – ½ tsp

Pepper Corns – 1 tsp

Star Anise – 2 small pieces

Cinnamon Stick – ½ inch long piece

Green Cardamom – 2

Urad Dal – 1 tsp

Red Chillies – 4

Curry Leaves – from 1 sprig

Other Ingredients:

Baby Potatoes – ½ Kgs

Oil – 2 tbsp

Aniseed (Saunf) – ½ tsp

Curry Leaves – from 1 twig

Onion – 1 (finely chopped)

Ginger Garlic Paste – 1 tsp

Method:

Wash the Baby Potatoes, peel off the skin and wash again. Boil the Potatoes in water (mixed with a little Salt) for 6 to 7 till the Potatoes become soft. Drain the water and keep aside. (Do not overcook the Baby Potatoes).

Let us prepare the flavorful Chettinad masala powder first. Dry roast all the ingredients given under “For Chettinad Masala Powder” together for few minutes till the Urad Dal changes its color. Add the grated Coconut and continue roasting till the Coconut turns golden brown. (You need not use any Oil in this process).Transfer to a bowl and allow them to cool. Grind all of them to a coarse powder.

Heat 2 tbsp of Oil in the same pan. Add Aniseed and stir cook for few seconds. Add Curry Leaves, Onion, Ginger Garlic Paste and sauté them till the Onion turns translucent. Add the boiled Baby Potatoes, Salt and Turmeric Powder. Cook for a couple of minutes. Add 3 to 4 tbsp of water. Mix well. Simmer for some minutes in medium flame so that the Potatoes absorb the flavor of the Garlic. Add the prepared Chettinad Masala powder. Roast for few minutes. Add 2 to 3 tbsp of water. Mix and simmer for 3 to 4 minutes in low medium flame. Roast till the moisture evaporates completely.  Transfer to a serving bowl.

Note:

You can also cook the potatoes in a pressure cooker with water and ½ tsp of Salt for a whistle (3 to 4 minutes) in medium flame.