Chettinad Urulai Kizhangu Masala
Baby potatoes tossed in a signature Chettinad spice blend.
About this dish
This dish exemplifies the bold, aromatic spice profiles of the Chettiar community in Tamil Nadu. Unlike standard potato roasts, this version uses 'Baby Potatoes' and a freshly roasted spice blend featuring Kalpasi (Stone Flower) for a distinct 'black masala' aroma. It is a dry preparation where the spices cling to each potato, creating a crispy, flavorful exterior.
Ingredients
The Potatoes
- 500g Baby potatoes
- 1/2 tsp Turmeric powder
- 1 tsp Salt
Fresh Chettinad Masala
- 2 tbsp Coriander seeds
- 4-5 Dried red chilies (Guntur or Byadagi)
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 1/2 tsp Black peppercorns
- 1 small piece Kalpasi (Stone flower)
- 1 inch Cinnamon, 2 Cardamoms
The Tempering
- 3 tbsp Gingelly oil (Sesame oil)
- 1 tsp Mustard seeds
- 10-12 Pearl onions (Sambar onions), halved
- 2 sprigs Fresh curry leaves
- 4 Garlic cloves, crushed with skin
Method
- 1
Parboil the Potatoes
Boil baby potatoes in salted water with turmeric for about 10-12 minutes until they are 80% cooked. Drain, peel them, and prick each potato with a fork so the spices can penetrate to the center.
- 2
Roast the Spices
In a small pan, dry roast coriander seeds, red chilies, fennel, cumin, peppercorns, and whole spices. Roast on low flame until the coriander turns a golden brown and the chilies become crisp.
- 3
Grind to a Coarse Powder
Once the spices cool, grind them into a slightly coarse powder. Avoid making it a very fine dust; the texture of the spices adds to the crunch of the dish.
- 4
Tempering the Oil
Heat gingelly oil in a wide iron kadai. Add mustard seeds, crushed garlic, and curry leaves. The garlic should be golden and fragrant before adding the onions.
- 5
Sauté the Onions
Add the pearl onions and sauté until they turn translucent and slightly caramelized. Pearl onions provide a sweetness that balances the heat of the Chettinad spices.
- 6
Sear the Potatoes
Add the parboiled potatoes to the pan. Increase the heat to medium-high and toss for 5 minutes until the skin of the potatoes starts to blister and turn golden.
- 7
Coat with Masala
Reduce heat to low and sprinkle the ground spice powder and extra salt over the potatoes. Toss well so every potato is evenly coated. Cook for another 8-10 minutes on very low heat, stirring occasionally until the spices form a crust.
Notes & variations
- Using an iron kadai is traditional and helps achieve a superior crispy texture.
- Gingelly oil (untoasted sesame oil) is essential for the authentic Tamil flavor profile.
- If baby potatoes are unavailable, use regular potatoes cut into large 1-inch cubes.
- Leftovers make excellent fillings for wraps or sandwiches the next day.
Serve with
Perfect as a side dish for Rasam rice or Curd rice.
Cook's note
Do not skip the Kalpasi (Stone Flower); it is the secret ingredient that gives Chettinad cuisine its unique, deep, lichen-like aroma.