Chettinad Potato Masala (Urulai Roast) with Moong Dal Vada Curry (Kootu Style)

⏱️ 35m Prep🔥 60m Cook
Primary Dish

Chettinad Potato Masala (Urulai Roast)

Ingredients

  • • 400 g Baby potatoes, boiled and peeled
  • • 2 tbsp Coconut oil
  • • 1 tsp Fennel seeds
  • • 1 tsp Mustard seeds
  • • 1 tbsp Fresh curry leaves
  • • 1 tbsp Chettinad spice paste (blended: 1 tsp black peppercorns, 1 tsp cumin, 2 dry red chilies, 2 tbsp grated coconut)

Cooking Steps

1

Heat coconut oil in a pan, add mustard seeds and fennel seeds until they crackle.

2

Add the Chettinad spice paste and sauté on low heat for 5 minutes until the raw smell of coconut disappears.

3

Toss the boiled potatoes into the pan with salt to taste.

4

Sauté on medium-high heat until the spice paste forms a dark, crispy crust on the potatoes.

The Perfect Pairing

Moong Dal Vada Curry (Kootu Style)

Ingredients

  • • 200 g Split yellow moong dal (soaked for 2 hours)
  • • 100 g Fresh spinach, finely chopped
  • • 1 tsp Turmeric powder
  • • 1 tsp Ginger paste
  • • 1 tbsp Ghee
  • • 500 ml Water

Cooking Steps

1

Drain the soaked dal and blend into a coarse paste with minimal water. Add a pinch of salt and shape into mini patties.

2

Pressure cook the dal patties with water and turmeric for 2 whistles.

3

In a separate blender, grind a coconut-cumin mixture (not included in ingredient list) to create a thick base.

4

Add the spinach to the cooked dal gravy and stir in the coconut base, simmering for 10 minutes until thickened.