Chettinad Potato Masala (Urulai Roast) with Arachuvitta Sambar (Lentil and Vegetable Stew)

Name: Chettinad Potato Masala (Urulai Roast) with Arachuvitta Sambar (Lentil and Vegetable Stew)
Prep time: 30 min
Cook time: 65 min
Ingredients: 400 g Baby potatoes, boiled and peeled; 2 tbsp Coconut oil; 1 tsp Mustard seeds; 1 sprig Curry leaves; 1 tbsp Freshly ground Chettinad spice paste (fennel, peppercorns, cloves, dry red chilies); 0.5 tsp Turmeric powder; 1 tsp Salt; 150 g Toor dal; 200 g Mixed vegetables (Drumstick, carrot, radish); 30 g Tamarind soaked in 150 ml water; 1 tsp Asafoetida; 1 tsp Mustard seeds; 2 tbsp Sambar powder; 10 g Fresh coriander leaves

⏱️ 30m Prep🔥 65m Cook

Primary Dish

Chettinad Potato Masala (Urulai Roast)

Ingredients

• 400 g Baby potatoes, boiled and peeled
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds
• 1 sprig Curry leaves
• 1 tbsp Freshly ground Chettinad spice paste (fennel, peppercorns, cloves, dry red chilies)
• 0.5 tsp Turmeric powder
• 1 tsp Salt

Cooking Steps

Blend dry spices into a coarse paste using the blender.

Heat coconut oil in a pan, add mustard seeds and curry leaves until they splutter.

Add potatoes and the spice paste. Toss on medium heat until the potatoes are golden brown and charred.

Season with salt and serve hot.

The Perfect Pairing

Arachuvitta Sambar (Lentil and Vegetable Stew)

Ingredients

• 150 g Toor dal
• 200 g Mixed vegetables (Drumstick, carrot, radish)
• 30 g Tamarind soaked in 150 ml water
• 1 tsp Asafoetida
• 1 tsp Mustard seeds
• 2 tbsp Sambar powder
• 10 g Fresh coriander leaves

Cooking Steps

Pressure cook toor dal with water and turmeric until soft.

Boil vegetables in tamarind water until tender.

Combine dal and vegetable mixture, add sambar powder, and simmer for 10 minutes.

Temper with mustard seeds and asafoetida in oil and pour over the sambar.