Potato Fry | Urualai Curry | Chettinad Style

Potato Fry | Urualai Curry | Chettinad Style

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.

Course Main Course, Side Dish

Cuisine Chettinad, Chettinadu, Indian, South-Indian

Keyword Chettinad style potato curry, Chettinad urulai curry, How to make crispy potato fry, How to make spicy potato curry, Potato fry, Sweet potato curry

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 303kcal

Ingredients

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.

Tempering

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

Instructions

Parboil Potatoes

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.

Notes

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.

Nutrition