Potato Roast is a popular side dish in south Indian cuisine that goes well with sambar, rasam rice and curd rice. It is a simple, quick, and delicious dish. In this method, I have half-cooked potatoes and roasted with spices. In other methods, you can directly add chopped/sliced potatoes and roast with masala powders or you can shallow fry potatoes and roast it with the spice mixture. As compared to other methods, this method will absorb less oil since the potatoes were already cooked.

Notes

• Do not overcook potatoes, they may become mushy.
• You can adjust the chilli powder according to your spiciness.
• If the potatoes are steamed 1 or 2 days in advance and kept in the fridge, it will be convenient to cook and it saves time.
• Adding garam masala is optional.
• In this same method, you can make yam and colocasia (karunai kizhangu and seppan kizhangu) roast.

Other Poriyal Varieties – Vazhaikkai Poriyal, Kovakkai Poriyal , Pavakkai Poriyal, Vazhaipoo poriyal , Avarakkai Poriyal, Beetroot Poriyal, Pavakkai Fry, Carrot Poriyal, Vazhakkai Poriyal, Murungai keerai poriyal, Kathrikkai Poriyal, Vendakkai Poriyal, Cabbage Carrot Peas Poriyal.

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Potato Roast / Urulai Kizhangu Poriyal

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Potato Roast is a popular side dish in south Indian cuisine that goes well with sambar, rasam rice and curd rice. It is a simple, quick, and delicious dish. In this method, I have half-cooked potatoes and roasted with spices. In other methods, you can directly add chopped/sliced potatoes and roast with masala powders or you can shallow fry potatoes and roast it with the spice mixture. As compared to other methods, this method will absorb less oil since the potatoes were already cooked.

Course: lunch

Cuisine: Indian

Keyword: potato roast

Author: Sivagami Meganathan

Ingredients

• 4 Potatoes
• 1/2 tsp Urad Dal
• 3/4 tsp Chili Powder
• 1/2 tsp Red Chili Powder optional
• 1 pinch Turmeric Powder
• 1/2 tsp Coriander powder
• 1/4 tsp Garam masala Powder
• 1 pinch Asafoetida
• 2 tsp Oil
• 1 medium size Onion
• 10 Garlic Pods
• 1/2 tsp Mustard Seeds
• Few Curry Leaves
• Few Coriander leaves
• Salt as needed

Instructions

1. Wash and cut potatoes into half, pressure cook for 2 whistles

2. Once done, wash boiled potatoes with cold water and drain the water completely.

3. Now peel the potatoes, cut them into small pieces.

4. In a bowl, add chilli powder, red chilli powder, coriander powder, garam masala powder, turmeric powder, and salt, combine it evenly.

5. Add the potatoes to the mixture. Mix it well and set it aside.

6. Heat oil in a pan, add mustard seeds, urad dal, and curry leaves, allow it to splutter.

7. Add chopped onions, saute for a minute.

8. Add the garlic pods and coriander leaves, fry them for a minute.

9. Add the potatoes, saute for a minute in medium-low flame.

10. Roast until the potatoes become slightly golden brown.

11. Serve hot with rice.

Method

Step by Step Pictures

1. Wash and cut potatoes in half, pressure cook for 2 whistles.

2. Once done, wash the boiled potatoes with cold water and drain the water completely.

3. Now peel the potatoes.

4. Cut them into small pieces.

5. In a bowl, add chilli powder, red chilli powder, coriander powder, garam masala powder, turmeric powder, and salt.

6. Mix the masala powders evenly.

7. Add potatoes to the mixture.

8. Mix it well and keep it aside.

9. Heat oil in a pan, add mustard seeds, urad dal, and curry leaves, allow it to splutter.

10. Add the chopped onions, saute for a minute.

11. Add the garlic pods and coriander leaves, fry them for a minute.

13. Add the masala mixed potatoes.

14. Saute for a minute in medium-low flame.

15. Roast until the potatoes become slightly golden brown.

16. Serve hot with rice.