South Indian Roast Potatoes | Urulai kazhangu Roast Recipe
A soul-warming potato side dish with typical South Indian spices, roasted to a crisp on an iron pan
Ingredients
- 4 Potatoes medium
- 2 tbsp Gingelly Oil any cooking oil will do
- 1 tsp Mustard Seeds
- 1 tsp Split Urad Dal
- 2 sprig Curry Leaves
- ½ tsp Asafoetida
- 1 tsp Kashmiri Chili Powder adjust according to taste
- Salt according to taste
Instructions
Prep Work
- Clean the dirt off the potatoes, put it in a cup and place it in a pressure cooker containing an inch of water. Pressure cook the potatoes for 3 whistles on medium heat. Once done, let the pressure come down naturally.
- Once the pressure is down, remove the potatoes from the cooker and pleace them in a bowl of cold water. At this point, the skin should come off easily.Dice the potatoes and keep them aside.
- If you are boiling potatoes in water, place the washed potatoes in a pot of water with 2 inches of water over the potatoes. It will take roughly 20 minutes for the potatoes to cook completely. Once the potatoes are cooked, cool them down, peel the skin and dice them.
- Wash curry leaves, dry them and keep aside.
How to Make South Indian Roasted Potatoes
- Place a pan on medium flame and let the pan warm up. Add the gingelly oil and wait for 10-15 seconds for the oil to warm.
- Once the oil is warm, add the mustard seeds. Wait for the seeds to sputter. Once they do, add the urad dal. Give it a good stir until the dal is slightly golden.
- Now add the turmeric powder and asafoetida. Toasting the spices slightly in this oil will ensure that the spices get coated evenly on the potatoes.Toast the spices for a few seconds only so as not let them burn.
- Next, add the curry leaves and wait for them to crisp up. You will now be able to smell the curry leaves and asafoetida predominantly.
- Add the chopped potatoes and give it a good mix. Add salt to taste and mix it well until the masalas and oil are coated well on the potatoes.
- Sprinkle red chili powder on the potatoes and give it a mix until each potato has been coated. Once mixed, spread the potato pieces so that they touch the surface of your pan.
- Make sure the flame is on low and let the pan do its job of crisping up the side of the potatoes with the spices.
- Every 3-4 minutes give the potatoes a mix and see if you can get another surface of the potato get roasted.
- Pan roasting the potatoes for a good 15 minutes will give it a good crispy exterior with a soft interior.
- When you see the golden hue of the crisp potatoes, turn off the flame and let the potatoes roast in the residual heat.
- Enjoy your South Indian Roast Potatoes with Rasam rice or curd rice.