Uralai rosat recipe 🥔🥔🥔

                                                   

                    Urlai Roast Recipe 

 easy yet delicious dish with potatoes. Boiled baby potatoes tossed in Chettinad masala, onions and tomatoes. Served with rice or appams.

Ingredients Of Urlai Roast

• Chettinadu masala:
• 1 Coconut, grated
• 10 Gram Whole red chillies
• 15 gm coriander seeds
• 15 gm ginger
• 15 gm garlic
• 5 gm cinnamon
• 5 gm cardamoms
• 5 gm cloves
• 3 Gram Kalpasi bark
• 3 Gram Star anise seeds
• 5 gm black pepper corns
• 3 gm curry leaves
• 2 gm turmeric powder
• Urlai roast:
• 1/2 Kg Small potatoes, boiled
• 1 tsp Chettinadu masala
• 2 Tbsp oil
• 4 chopped onions
• 3 chopped tomatoes
• 1/2 tsp ginger garlic paste
• 3 slit green chillies
• 5-6 curry leaves
• 1/4 tsp turmeric powder
• 2 tsp red chilli powder
• 4 tsp coriander powder
• 1/2 cup of water
• Coriander leaves                     

How to Make Urlai Roast

• 1.Keep boiled and peeled potatoes aside.
• Prepare chettinadu masala:
• 1.Gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, star anise seeds, black pepper corns, curry leaves and turmeric powder.
• 2.Grind the shallow roasted spices to a fine paste.
• 3.The Chettinadu masala is ready.
• For the main preparation:
• 1.Heat oil in pan. Add onions in the pan and saute them till translucent.
• 2.Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander powder and salt.
• 3.Pour water and cook the paste till it turns thick.
• 4.Then add the boiled potatoes and the chettinadu masala.
• 5.Cook for 3-4 minutes till it becomes dry.
• 6.Urlai Roast is ready.
• 7.Garnish with coriander leaves.
• 8.Serve hot with rice or appams.