Saturday, June 8, 2019



The Chettinad region of the South Indian state of Tamilnadu is famous for its distinctive cuisine marked with the use of spices of different types. We love the spicy Chettinad food, hence elsewhere in this blog you will find recipes for Mushroom Chettinad, Chettinad Vegetable Curry, and Tomato Chutney Chettinad Style. 

We enjoyed this excellent spicy side dish with our regular meal of rice and dal.  I have adapted this from  Chettinad Urlai Roast by Kannamma Cooks.


  • Baby Potatoes, 500 gms
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1/2 tsp
  • Curry Leaves, 1 sprig
  • Onions, sliced fine, 2
  • Green Chillies, 2 ( cut into halves)
  • Ginger Garlic Paste, 1 and 1/2 tbsp
  • Tomatoes, chopped, 2
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Salt, to taste
  • Oil, 2-3 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp : for garnish
For the Chettinad Masala:
  • Byadgi Red Chillies, 4
  • Coriander Seeds, 1 tsp
  • Cinnamon,  1 " piece
  • Cardamom, 1
  • Cloves, 1
  • Fennel Seeds, 1 tsp
  • Cumin Seeds, 1 tsp
  • Black Pepper, 1 tsp
  • Fresh Coconut Gratings, 3 tbsp
  • Curry Leaves, 2 sprigs

Wash the baby potatoes and pressure cook for 1-2 whistles
Once the pressure cooker cools, remove the baby potatoes peel them and keep aside
In a pan, dry roast the ingredients listed for making the Chettinad Masala
Allow it to cool and transfer to a small mixer jar
Grind the dry roasted ingredients to a fine powder. Keep aside
Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds, when they splutter add the urad dal and the curry leaves and saute till the urad dal changes colour
To this add the onions and fry till they turn golden 
Add the green chillies and the ginger garlic paste, mix well and saute till the raw smell goes 
Next add the tomatoes and saute on low heat for about 5 minutes till the tomatoes become soft and the oil separates 
Add the freshly ground Chettinad masala, turmeric powder, chilli powder, coriander powder, and salt.
Mix well and add 1/2 cup of water
Cook on medium heat till the masala thickens
Now, add the boiled and peeled baby potatoes, and cook till they get well blended with the Chettinad masala and the water evaporates
Lastly, garnish with finely chopped coriander leaves

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