Today I will be posting yet another delicious and popular dish from Chettinad region located in Sivaganga district of Tamil Nadu. Chettinad cuisine is perhaps the most renowned fare in Tamil Nadu. It uses a variety of spices and the dishes are made with freshly ground masalas.
For day 2 under the theme " Pick 1 state and do 3 dishes ", I will be posting a popular dish names Chettinad Potato Fry or Chettinad Urlai Roast. It is made with baby potatoes and freshly ground masala. This is a simple yet spicy and delicious side dish perfect to go with rasam or sambar rice. Check out the list of ingredients and procedure for this recipe...
Ingredients:
Boiled Baby Potatoes 10
Chopped onions 1/4 cup
Udad dal 2 tsp
Red chilies 5
Black pepper 1 tsp
Salt to taste
For Tempering:
Udad dal 1/2 tsp
Chana dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 6
Asafoetida 1/4 tsp
Oil 2 tbsp
Preparation:
Dry roast 2 tbsp udad dal, red chili and black pepper till they turn light brown color.
Let them cool a bit to make fine powder.
In a non stick pan heat oil, add mustard seeds, cumin seeds, udad dal, chana dal, curry leaves and asafoetida.
Saute for few seconds and add chopped onions.
Saute till they turn golden brown color.
Now add boiled baby potatoes, salt to taste and masala powder.
Mix it well and fry for 5-7 minutes on low -medium heat.
Turn off stove and serve hot as a side dish.
Check to see what my fellow bloggers are cooking for Blogging Marathon 107.
For day 2 under the theme " Pick 1 state and do 3 dishes ", I will be posting a popular dish names Chettinad Potato Fry or Chettinad Urlai Roast. It is made with baby potatoes and freshly ground masala. This is a simple yet spicy and delicious side dish perfect to go with rasam or sambar rice. Check out the list of ingredients and procedure for this recipe...
Ingredients:
Boiled Baby Potatoes 10
Chopped onions 1/4 cup
Udad dal 2 tsp
Red chilies 5
Black pepper 1 tsp
Salt to taste
For Tempering:
Udad dal 1/2 tsp
Chana dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 6
Asafoetida 1/4 tsp
Oil 2 tbsp
Preparation:
Dry roast 2 tbsp udad dal, red chili and black pepper till they turn light brown color.
Let them cool a bit to make fine powder.
In a non stick pan heat oil, add mustard seeds, cumin seeds, udad dal, chana dal, curry leaves and asafoetida.
Saute for few seconds and add chopped onions.
Saute till they turn golden brown color.
Now add boiled baby potatoes, salt to taste and masala powder.
Mix it well and fry for 5-7 minutes on low -medium heat.
Turn off stove and serve hot as a side dish.
Check to see what my fellow bloggers are cooking for Blogging Marathon 107.
2 comments:
I made Chettinad Cuisine very recently and we simply loved the meal . The potatoes that I tried were different from these , will be trying these soon .
Chettinad potatoes with freshly grounded spices makes it so yummy
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