Chettinad Style potato fry, a lip smacking potato side-dish, made with fresh spice powder, that gives it the aromatic taste and texture. A perfect side to pair with rice.
Chettinadu cuisine | Chettinad cuisine | Chettinadu style Urulai fry | Urulai fry | Potato Subzi | Spicy potato fry | Tamilnadu cuisine | How to make chettinadu style potato curry | Chettinadu spice powder for dry curry | Recipe for Chettinad style urulai fry | Aloo fry | Aloo ke subzi | Tamilnadu style aloo subzi | No onion No garlic curry | Sattvic potato fry
What is Chettinad | Chettinadu Cuisine
Chettinad cuisine, cuisine of a community called the Nattukotai Chettiars, or Nagarathars from the Chettinad region in sivagangai district of Tamil Nadu state in India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu . It uses a variety of spices and the dishes are made with fresh ground masalas.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kandharappam, masala seeyam, kavuni arisi payasam etc.
Why you should try Chettinad Potato Fry?
Chettinadu style aloo curry is a spicy, dry curry of potatoes made with freshly roasted and ground spice powder. The spice powder adds a real kick to the potato fry. Made with simple pantry ingredients available in every Indian kitchen.
This Chettinad masala powder can be made ahead and can be used in other dry curries, like raw banana fry or yam fry. If the spice powder is ready, te potato fry takes just minutes to make.
A quick and easy side to make in a jiffy. This simple fry pairs pretty well with rice dishes. Today i made a simple dal and paired it with this delish and spicy potato curry. Needless to say, both the boys enjoyed it so much, no complains made during lunch.
If you love potatoes, check this
Who doesn't love potatoes, If you don't then you are an alien! My elder one loves tangy dishes, this imli aloo is a favorite at home. If you love a spicy potato curry, then you should check this Jodhpuri aloo too, a similar spicy curry from North.
If gravy dishes are your preference, then check this Aloo Hariyali, a green gravy with potatoes. Aloo ke khol and raswale aloo are always in our weekly menu.
- Potatoes : The hero ingredient, I have used russet potatoes to make this delish potato fry. You can also make them with baby potatoes.
- Spice powder : This finger licking potato curry has a special spice powder made of coriander seeds, cumin and peppercorns along with a mix of chana dal and urad dal and of course red chilies.
- Tempering, regular Indian tempering ingredients like mustard seeds, hing and curry leaves are used.
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- I have used around 1 kg of potatoes to make this Chettinadu urulai fry. Peel and wash the potatoes and chop them into cubes.
- Take the potatoes in a large pan, add enough water to submerge them. Take it to heat, let the water to come to a boil. Take it off the heat and keep it covered for 5 minutes. Then drain the water and keep it aside until use.
- While the potatoes are parboiling , let us make the spice powder. Measure and take the spices mentioned in the ingredients list of the Recipe Card.
- Heat a small pan, dry roast the spices until aromatic. Let them cool completely. Take them in a spice grinder and make a fine powder. This spice powder can be made ahead and stored.
- In a heavy bottom pan, heat oil, splutter mustard seeds, hing and curry leaves. Add 2-3 dried red chilies to this and the drained potatoes.
- Add turmeric powder, salt and 2 teaspoon of freshly ground spice powder. Mix well. Cover and cook in a medium flame for 5 minutes.
- Remove the cover and let it cook in a medium flame for another 8-10 minutes for it to brown and crips beautifully.
- Take it off the and serve it along with rice or roti. Kids at home, love this urulai curry wrapped into a roll with a soft cooked roti.
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Potato Fry | Urualai Curry | Chettinad Style
- 1 kg Potatoes I have used russet potatoes, baby potatoes can also be used.
- ½ teaspoon kashmiri chili powder optional, just for color
- ½ teaspoon turmeric powder
- 1.5 teaspoon salt or to taste
For the Chettinadu Spice Powder
- 1 teaspoon cumin seeds/jeera
- 1 teaspoon black peppercorns/milagu
- 1.5 tablespoon coriander seeds/dhaniya
- 1.5 tablespoon chana dal/gram dal/Kadalai paruppu
- 1.5 tablespoon urad dal/black gram dal/Uluntham paruppuu
- 6-8 dried red chilies adjust according to preference.
- 1 tablespoon cold pressed ground nut oil coconut oil/sesame oil can also be used
- 1 teaspoon mustard seeds/kadugu
- ¼ teaspoon hing/asafoetida
- 3 nos round red chilies
- few curry leaves
- Peel and wash the potatoes. Cut them into cubes. Take the cubed potatoes in a large pan, add enough water to submerge them,
- Take it to heat. Let it come to a boil. Switch off the heat. Keep it covered for 5 minutes. After the said time, remove cover, drain the potatoes. Keep it aside until use.
Let us make the chettinad spice powder
- Measure and take all the ingredients mentioned under spice powder.
- Dry roast the ingredients until aromatic and golden brown. Keep the flame low while dry roasting the spices to avoid burning.
- Remove the roasted spices to a flat plate, let it cool down completely. Once cool, grind it to a fine powder in a spice grinder.
Let us make Chettinad Potato Fry
- Heat a wide pan with oil mentioned under tempering. I used my cast iron pan, perfect for such crispy fries.
- When the oil is hot, splutter mustard seeds, add hing, curry leaves and broken red chilies to the hot oil. Reduce the flame to medium,
- Now dump the parboiled potatoes into the pan. Let it sit undisturbed for a minute.
- Now mix the potatoes with the tempering, coating all the deliciousness into the potates.
- Add turmeric powder, Kashmiri red chili powder, and 2 teaspoon of freshly ground chettinad spice powder to the potatoes.
- Add salt and mix it all together. Reduce the flame to simmer cover and cook the potatoes for 5-8 minutes for the flavors to mingle.
- After the said time, remove the cover and let it cook for another 8-10 minutes without cover for it to brown and crisp nicely. Dont forget to mix once ⅔ minutes for even browning and crisping.
- That's it, delicious, crispy, spicy potato fry ready to serve. Serve this delish side with rice or roti.
- At home kids love such dry spicy curries as filling for wraps and rolls. They pack well for school and office lunches.
- The color of the spice powder depends on the variety of chilies used to make the powder. I have used normal round dried red chilies.
- So the color of my Chettinad spice powder is very pale. I have added Kashmiri red chili powder for the sake of color in this potato curry.
- The spice powder can be made ahead and used in many other dry curries.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
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