Urulai kizhangu roast
Urulai kizhangu roast, from above
VegVeganTamil Nadu

Urulai kizhangu roast

Potatoes roasted slow with sambar powder until crusty. The side that steals the show.

35 minTime
4 gProtein each
mediumSpice
The lunchbox potato1 chapter · 1 min read

Make it your way

Grandma's waySambar powder and patience.
The original
195kcalsame
4 gproteinsame
4 gfibresame
35minutessame

Urulai roast, Tamil home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 medium, cubed
Sambar powder1 tbsp
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)½ tsp
Cooking oil (vegetable oil)2½ tbsp
Mustard seeds½ tsp
Urad dal (split black gram)1 tsp
Curry leaves2 sprigs
Asafoetidaa pinch
Saltto taste

Method

3 steps
  1. 1Boil potato cubes until just tender, about 6 minutes. Drain well and dry.
  2. 2Heat oil in a wide pan, temper mustard, urad dal, curry leaves and asafoetida.
  3. 3Add potatoes, turmeric, sambar and chilli powders and salt. Roast on low to medium, turning occasionally, until crusty.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Urulai kizhangu roast: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kothamalli sadam25 min
Bread or rice Verkadalai sadam20 min
With a main Lemon rasam30 min
With a main Pepper rasam20 min
To drink Neer mor8 min
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