When it comes to South Indian cuisine, Tamil Nadu stands out for its rich flavors and aromatic spices. One dish that encapsulates this vibrant culinary tradition is the Tamil Nadu-style baby potato roast. This simple yet flavorful dish is a perfect side for any meal, bringing a burst of spice and warmth to your table.
Tamil Nadu-style baby potato roast, or "Urulai Kizhangu Varuval," is a beloved dish in many South Indian households. It's known for its crispy exterior, tender interior, and a spice mix that tantalizes the taste buds. Whether you're a seasoned cook or a beginner, this recipe is straightforward and rewarding.
Ingredients:
- Baby Potatoes - ¼ Kg.
- Salt - ½ tsp. or as needed
- Chilli Powder - ½ tsp. or as needed
- Turmeric Powder - ¼ tsp.
- Cumin Powder - ½ tsp.
- Oil - 2 tbsp.
- Mustard Seeds - 1 tsp.
Method:
- Pressure cook baby potatoes in enough water and when cooled peel the skin and keep aside.
- Now mix all the powders – salt, turmeric powder, chilli powder and cumin powder with the baby potatoes and keep for 3o minutes.
- Heat oil in a pan and add mustard seeds.
- When the mustard seeds splutters, add the baby potato mixture and cook in low flame till the baby potatoes turn golden brown and crispy. Keep mixing once in five minutes.
- Serve hot with Sambar or Rasam Rice.
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