Thursday, 19 February 2015

Urulai Roast / South Indian Style Potato Stir Fry



  • 4 Large potatoes cut into small cubes
  • 3 Teaspoon vegetable oil
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1 Teaspoon Urad dal
  • 1 Sprig of Curry leaf
  • 2 big pinches of hing / asafoetida
  • 1/2 Teaspoon coriander powder
  • 1 Teaspoon red chilli powder ( adjust according to your taste)
  • 1/4 Teaspoon turmeric powder
  • 1/2 Teaspoon freshly ground black pepper
  • 1 tablespoon fresh cilantro leaves chopped finely
  • Salt to taste


1. Wash potatoes thoroughly. Do not feel remove the skin. Chop the potatoes with skin into small cubes. Set aside in a large bowl
2. In a wok / pan, heat vegetable oil. Keep the flame in medium heat setting. When the oil is hot, add mustard seeds. When the splutter, add cumin seeds and fry until they splutter
3. Add urad dal and fry until they are light golden
4. Add hing and curry leaves and fry quickly until the curry leaves are crispy
5. Now add potatoes to the oil and give it a nice stir
6. Season with salt and stir again
7. Close the wok / pan with a lid and let the potatoes cook / fry in the oil for 5 minutes. Stir intermittently in 2 minutes so that they don't burn at the bottom
8. After 5 minutes, open the lid. At this stage , the potatoes must have cooked half way through and slightly crispy
9. add coriander powder, red chilli powder, turmeric powder and toss everything such that potato cubes are well coated with spice mixture
10. Let the potatoes cook for 10 more minutes in low flame. stir intermittently so that get cooked evenly all sides and gets crispy
11. Switch off the flame and serve hot with sambar rice or rasam rice or curd rice

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