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Urulai Chettinad | Chettinad Style Potato Curry
A tasty chettinad style potato curry that can be served as a part of the South Indian Lunch platter.
Ingredients
- For spice Mix:
- 2 tablespoons Urad dal
- 1 teaspoon Peppercorns
- 2 numbers Red chilies, broken
- 1/2 teaspoon Oil
- For the curry:
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- A few Curry leaves
- 10 numbers Small shallots
- 2 numbers Large potatoes, boiled and cubed into bite sized pieces
- 1 tablespoon sesame seeds
- A large pinch Turmeric powder
- Salt to taste
Instructions
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For the spice mix :Heat oil in a pan and add urad dal, pepper corns and red chili. Roast rill the dal turns brown. Let it cool.Grind to a coarse powder. Keep aside.
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For the curry:Heat oil in a pan and add mustard,cumin seeds and curry leaves.
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Once the mustard pops, add shallots and saute till the onions are almost soft.
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Now put in the cubed boiled potato , spice mix ,sesame seed, salt, turmeric powder and give it a mix. Cook on low flame for a couple of minutes for the flavors to blend.
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Remove from heat and serve hot!
Recipe Notes
- Boil the potato till just done. We should be able to cut it into cubes and it should not turn must while chopping.
- Adjust the quantity of pepper corns and red chilies in the spice mixture
- Also the quantity of the spice mix depends on how spicy you want the curry to be.
- The curry spice mix should be a course powder and not fine.
- Adding sesame seed is optional.
- Shallots are best suited for this curry.
- I used small sized shallots so that they blend with into the curry.