Urulai Kizhangu Roast Recipe - Spicy Potato Roast Recipe
The Urulai Kizhangu Roast Recipe is a delicious and simple recipe made from potatoes and spices along with hing and chilli powder. The potato roast makes a great side dish to be served along Arachuvitta sambar and steamed rice.
The Spicy Potato Roast also known as Urulai Kizhangu Roast is a delicious preparation of the potatoes cooked South Indian style. Even the Bengalis have a similar preparation with a subtle variation and call it Aloo Bhaja.
Boiled potatoes are seasoned with mustard seeds and a few condiments, then slow roasted until the potatoes get coated with a crispy brown texture. The result is simply delicious.
If you like this Urulai Kizhangu Roast Recipe, you can also try other Vegetarian recipes such as
- 3 Potatoes (Aloo) , boiled and diced
- 1/2 teaspoon Asafoetida (hing)
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin (Jeera) seeds
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 sprig Curry leaves
- 2 tablespoons Cooking oil
- Salt , to taste
How to make Urulai Kizhangu Roast Recipe - Spicy Potato Roast Recipe
To begin making the Spicy Potato Roast Recipe/ Urulai Kizhangu Roast Recipe, first get all the ingredients ready. It good to have the potatoes firmly boiled as well.
To cook the potatoes, cut the potatoes in half and place it in the pressure cooker. Add 1/4 cup of water, cover the pressure cooker, place the weight on and pressure cook until you hear a couple of whistles.
After a couple of whistles turn off the heat. Allow the pressure to release naturally. Once the pressure is released, open the cooker and peel the skin of the potatoes and allow it to cool down completely.
Once the potatoes are cooled down, cut the potatoes into a desired shape and add it to a bowl.
Heat a tablespoon of oil in a wok. Add the mustard seeds, cumin seeds, curry leaves, asafoetida and allow them to crackle.
Add the potatoes, turmeric powder, salt and red chilli powder and mix well.and stir well until all the condiments get well coated.
Reduce the flame to medium and cover the pan with a lid and roast the Urulai Kizhangu Roast on low to medium heat, stirring occasionally.
Roast the potatoes until they have a slightly crispy texture. More like the some crumbs of the potatoes turn crispy.
Remember potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess.
Once the potatoes are well roasted, check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the Urulai Kizhangu Roast into a serving dish.
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