Ingredients
Chettinadu masala:
1 grated coconut
10 gm whole red chillies
15 gm coriander seeds
15 gm ginger
15 gm garlic
5 gm cinnamon
5 gm cardamoms
5 gm cloves
3 gm kalpasi bark
3 gm star anise seeds
5 gm black pepper corns
3 gm curry leaves
2 gm turmeric powder
Urlai roast:
1/2 kg boiled small potatoes
1 tsp chettinadu masala
2 Tbsp oil
4 chopped onions
3 chopped tomatoes
1/2 tsp ginger garlic paste
3 slit green chillies
5-6 curry leaves
1/4 tsp turmeric powder
2 tsp red chilli powder
4 tsp coriander powder
1/2 cup of water
Coriander leaves
Method
Keep boiled and peeled potatoes aside.
For the chettinadu masala:
Gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, star anise seeds, black pepper corns, curry leaves and turmeric powder.
Grind the shallow roasted spices to a fine paste.
The Chettinadu masala is ready.
For the main preparation:
Heat oil in pan. Add onions in the pan and saute them till translucent.
Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander powder and salt.
Pour water and cook the paste till it turns thick.
Then add the boiled potatoes and the chettinadu masala.
Cook for 3-4 minutes till it becomes dry.
Urlai Roast is ready.
Garnish with coriander leaves.
Serve hot with rice or appams.