📝 About This Recipe
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
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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.
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2
Grind the cooled roasted spices into a fine powder in a spice grinder or a small blender. Set aside.
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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.
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4
Add the curry leaves for tempering and let them crisp up.
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5
Add the finely chopped onions and sauté until they turn translucent and light golden brown.
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6
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
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7
Add the finely chopped tomatoes and cook until they become soft and mushy, and the oil starts to separate from the sides.
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8
Add the cubed potatoes and turmeric powder. Sauté for a few minutes, coating the potatoes well with the onion-tomato mixture.
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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.
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10
Add the green peas and the freshly ground Chettinad masala powder. Mix well to combine.
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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.
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12
Garnish with freshly chopped coriander leaves before serving.
💡 Chef's Tips
Freshly Ground Masala is Key: Using freshly roasted and ground spices is crucial for authentic Chettinad flavor. Adjust Spice Level: Vary the number of dry red chillies to suit your spice preference. Cooking Potatoes: Ensure potatoes are cooked thoroughly but not mushy. You can partially boil them beforehand to reduce cooking time. Consistency: This is a dry roast. If you prefer a slightly saucier version, add a splash more water while cooking. Temper with Care: The tempering adds a crucial layer of flavor and aroma.
🍽️ Serving Suggestions
Steamed Rice Roti or Chapati Parotta Sambhar or Rasam Curd Rice