Description

Chettinad Urulai Pattani Roast is a vibrant and aromatic dry curry from the Chettinad region of Tamil Nadu, South India. This dish features potatoes and peas cooked with a freshly ground spice blend, resulting in a flavorful and slightly spicy side. It's a classic vegetarian accompaniment to rice and other main courses.

Ingredients

For the Freshly Ground Masala

• 2 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds (Saunf)
• 1 teaspoon Black Peppercorns
• 4-6 Dry Red Chillies (Adjust to spice preference)
• 3-4 Cloves
• 1-2 Cardamom Pods
• 8-10 Curry Leaves (Fresh)

For the Curry

• 2-3 medium Potatoes (Peeled and cubed)
• 1/2 cup Green Peas (Fresh or frozen)
• 1 medium Onion (Finely chopped)
• 1 tablespoon Ginger-Garlic Paste
• 1 small Tomatoes (Finely chopped)
• 1/4 teaspoon Turmeric Powder
• Salt (To taste)
• 2-3 tablespoons Oil (Sesame oil or vegetable oil)
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• Pinch Asafoetida (Hing)
• 8-10 Curry Leaves (For tempering)
• Fresh Coriander Leaves (Chopped, for garnish)

Instructions

1. To prepare the masala, dry roast all the ingredients listed under 'For the Freshly Ground Masala' in a dry pan over medium heat until fragrant, about 2-3 minutes. Let them cool completely.
2. Grind the cooled roasted spices into a fine powder in a spice grinder or a small blender. Set aside.
3. Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add urad dal and asafoetida, sautéing until the dal turns golden brown.
4. Add the curry leaves for tempering and let them crisp up.
5. Add the finely chopped onions and sauté until they turn translucent and light golden brown.
6. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
7. Add the finely chopped tomatoes and cook until they become soft and mushy, and the oil starts to separate from the sides.
8. Add the cubed potatoes and turmeric powder. Sauté for a few minutes, coating the potatoes well with the onion-tomato mixture.
9. Add about 1/4 to 1/2 cup of water, cover the pan, and cook on low heat until the potatoes are about 80% cooked. Stir occasionally to prevent sticking.
10. Add the green peas and the freshly ground Chettinad masala powder. Mix well to combine.
11. Add salt to taste and continue to cook, uncovered, until the potatoes are completely cooked and the curry is relatively dry and coated with the masala.
12. Garnish with freshly chopped coriander leaves before serving.