Sunday, April 8, 2012


Potato roast, a universal favorite, is a must at all feasts. But it is not so popular with the elders in the family as it gives them digestive problems.
‘Vengaya sambar' tastes awesome with ‘urulaikizhangu roast’. Of course it is a very heavy meal and is best enjoyed for special lunch. Otherwise potato roast forms a very good combo with ‘morkoottaan’/ ‘manga koottan’/ ‘mambazha koottaan’.

Ingredients -
Potatoes – 750 gms
Turmeric powder – ½ tsp
Salt to taste
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Bengal gram dal (chana dal) – 1 tsp
Asafetida – ¼ tsp
Red chilli powder/ sambar powder/ dosa molagappodi – 3-5 tsp
Oil – 3 - 4 tbsp

Cut the potatoes into two and boil with turmeric and salt.
Peel the skin and cut the potatoes into 1” cubes.
Heat 2 tbsp oil, add mustard seeds, urad dal and chana dal. When they crackle, add asafetida. Then add the potatoes and stir gently.
Continue on low heat stirring intermittently till potatoes start browning.
Add chilli powder and stir. Add more oil if required and continue to roast the potatoes till crisp.

Another method of making the same is to dice the potatoes instead of boiling them and adding them to the oil when mustard seeds etc. crackle. Keep covered and cook on low heat for 10-15 minutes, stirring in between.
Then roast it (uncovered) adding chilli powder.
Use of non-stick pan for any vegetable roast will require a little less oil.
© Copyright 2011. Brinda Balasubramonian.

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