Boil potatoes along with skin in a pressure cooker for 1 whistle. Let pressure drop naturally, peel off the skin and chop them into cubes.
In cast iron pan, heat oil and add all ingredients under tempering (except curry leaves). As mustard seeds splutter and urad dal turns golden, add curry leaves.
Meanwhile, make a smooth paste of raw onions and dried red chillies.
Add this paste to the pan and fry on low flame for 5-6 mins. Cook off the onion paste until the raw smell is gone.
Next add cubed potatoes. Stir fry for a couple of minutes and add salt as needed along with turmeric powder. Keep frying on a low flame for 4-5 mins.
Add gram flour/besan and mix well. Roast on low flame for another 10-12 mins until potatoes cubes are crispy on the edges.
Finally add chopped coriander leaves and remove from heat.
Serve hot with rice, sambar or rasam or curd as side dish.
Notes
Adjust spices as per preference.
Boiled potatoes should retain form/shape and just cooked and should not be mushy.
Nutrition
Nutrition Facts
Tirunelveli Urulai Roast | Nellai Potato Roast
Amount per Serving
Calories
270
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
311
mg
14
%
Potassium
1110
mg
32
%
Carbohydrates
46
g
15
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
546
IU
11
%
Vitamin C
159
mg
193
%
Calcium
55
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.