Urulaikizhangu podi roast - Indian style spicy potato roast. A simple classy side that is lip smacking super spicy.!
Spicy Potato roast - Diced potatoes tossed with plain chilli powder and roasted until seared on the sides.
- 2 tablespoon oil
- ¼ teaspoon mustard seeds
- 1 teaspoon urad dal
- Few curry leaves
- 1 teaspoon red chilli powder, adjust as per your spice level
- ¼ teaspoon turmeric powder
- A pinch of asafoetida powder
- 4 cups finely diced potatoes, use yukon gold or any neutral poatao mealy ones are not suitable
- Salt as needed
Chop the potatoes and immerse it in cold water until use. This helps in preventing the discoloration of potatoes.
Heat a heavy bottomed kadai or a cast iron pan. Add oil and once hot, add the mustard seeds and let it splutter. Then add the curry leaves, urad dal and fry until it starts becoming golden brown.
Meanwhile mix the salt, red chilli powder, turmeric powder and asafoetida in a bowl. Add the spice mix and stir quickly.
Then immediately add the diced potatoes and mix it well. Stir and mix well. You can cover and cook until the potatoes become slightly tender.
Once they are partially cooked, remove the lid and keep it on medium flame.
Keep stirring once in a while and keep it on a low flame until your desired level of roast is achieved.