How to make Urulai Kizhangu Roast -

Potatoes roasted and cooked with spices.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Potatoes (आलू), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)

Cuisine : TamilNadu

Course : Main Course Vegetarian

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For more recipes related to Urulai Kizhangu Roast checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Batata Bhaji, Hariyali Paneer Makhani, Tindli Palak Saag, Junglee Mushroom Kaliyaan.

Urulai Kizhangu Roast

Urulai Kizhangu Roast Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Urulai Kizhangu Roast Recipe

  • Potatoes boiled and peeled 4-5

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Oil 2 tablespoons

  • Curry leaves 6-8

  • Onion paste 2 tablespoons

  • Tomato paste 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves and onion paste. Sauté for ½ minute.

Step 2

Add tomato paste, turmeric powder, red chilli powder and coriander powder and mix. Sauté till oil separates. Mash the potatoes, add and mix well. Add a little water and mix.

Step 3

Cook on medium heat for 2-3 minutes or till the potatoes become golden brown and crisp. Add salt and mix. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.