Urulai Chettinad | Chettinad Style Potato Curry

For all those who love potato, here is a delicious Urulai Chettinad | Chettinad Style Potato Curry that goes well as a part of the South Indian Lunch platter.

To make you drool a little more, I would say this is the perfect potato curry to have with a bowl of piping hot rasam rice that is drizzled with a generous dose of ghee!

At home, anything goes when the side is potato curry! I was bored of making this simple potato curry and this podimas. So I looked into my stack of cookbooks and came across this one from one of Sanjav Kapoor’s mini series.

As usual I added my twist to this recipe by adding sesame seeds for a good crunch.Also since I did not have baby potatoes, I used the regular one, just cubed it into smaller pieces and used it in the recipe.

The spice mix for this curry can be made ahead and stored and that warrants a quick curry at the drop of a hat.

Step by step method to prepare Urulai Chettinad | Chettinad Style Potato Curry

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.

Heat oil in a pan and add mustard,cumin seeds and curry leaves. Once the mustard pops, add shallots and saute till the onions are almost soft.

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.

Tasty Urulai Chettinad | Chettinad Style Potato Curry is ready to be served!

Note:

• 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.

This curry is for the cooking from a cookbook challenge.

This is part of July Week 3, Cooking from Cookbook Challenge Group.

4 from 1 vote

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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.

Course: Side Dish

Cuisine: Indian

Author: PJ

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

1. 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.

2. For the curry:Heat oil in a pan and add mustard,cumin seeds and curry leaves. 

3. Once the mustard pops, add shallots and saute till the onions are almost soft.

   
   

4. 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.

5. 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.