Urlai Roast Recipe

step 1

• STEP 1.Wash and boil 300 gms baby potatoes.

step 2

• STEP 2.Cool and peel off the skin. Keep aside

step 3

• STEP 3.1 in a preheated pan add fresh grated coconut and few curry leaves and dry roast for a few seconds till the moisture of the coconut begins to dry. Keep aside.

step 4

• STEP 4.2 in the pan add 4 to5 dry red chillies, 2tsp coriander seeds (dhaniya), 1 tsp cumin seeds (jeera), 2 tsp fennel seeds (saunf), a small piece of cinnamon (dalchini), 2 cloves (lavang), 1 tsp black peppercorns (kalimirch) and dry roast on low heat till aromas are released. Do not burn the spices.

step 5

• STEP 5.3 transfer the roasted spices to the small grinder jar and grind to make a fine powder.

step 6

• STEP 6.4 in the pan add 1 tbsp oil, 1 tsp mustard seeds,1 tsp split black gram (udad dal),½ tsp hing (asafoetida), a few curry leaves and saute for a few seconds till the seeds splutter and the dal turns golden.

step 7

• STEP 7.5 then add 1 chopped onion and fry till the onion is translucent. Add1 chopped tomato and cook till tomato becomes soft.

step 8

• STEP 8.6 add the ground masala powder and mix well.

step 9

• STEP 9.7 add 1 tbsp tamarind paste, 1 tsp jaggery and a little water to help the jaggery dissolve. Mix well and cook on low flame for 1 to 2 minutes.

step 10

• STEP 10.8 add 1 tsp turmeric powder and salt. Add a little more water to cook the masala and stir for 1 to 2 minutes.

step 11

• STEP 11.9 at this stage add the boiled potatoes and mix well to ensure that all the potatoes are cell coated with the masala. Fry for a few minutes.

step 12

• STEP 12.10 urlai roast is ready.