Chettinad style Chinna Urulaikizhangu Karuvaatuporiyal/Baby Potato, Garlic Roast

Chettinad style Chinna Urulaikizhangu Karuvaatuporiyal/Baby Potato, Garlic Roast

Karvadu means Dry fish, if we roast baby potatoes with skin, it would be very tasty like a non-veg fry. That’s probably why it got its name as ‘Karuvattuporiyal’. It will be a sure hit among everyone in the family, especially among ‘Potato lovers’..

Ingredients:

Chinna Urulaikizhangu/Baby Potatoes – 250g

Garlic Cloves (small) – 8

Sambhar Powder – 2 tsp. (or)

Red chilli Powder & Coriander Powder – 1 tsp. each

Turmeric Powder – ¼ tsp.

Salt – to taste

Ingredients

Tempering:

Mustard Seeds/Kadugu  – ½ tsp.

Black gram/ Urad dhal  – ½ tsp.

Fennel seeds/Sombu  – ¼ tsp.

Cumin Seeds  – ¼ tsp.

Asafoetida – ¼ tsp.

Oil – 3 tbsp.

Curry Leaves – few



Slightly pounded Garlic with skin on..



Masala coated baby Potatoes..

Method:

Slice baby potatoes and toss in the Sambhar powder/Chilli,coriander powder, along with salt and Turmeric powder. Sprinkle some water and mix well. Set aside for 10 minutes.  Take a Kadai/frying pan and pour 1 tbsp. oil and add the tempering ingredients. Let Asafoetida roast well, now add slightly pounded garlic and roast well.  Then stir in the baby potatoes and cover with a lid, cook in low heat for few minutes. Then take out the lid and roast well, from time to time add rest of the oil little by little. 

The flavour of garlic will add richness to the curry and it also helps to mitigate gastric problems created by Potato.

“Urulaikizhanu Karuvaatuporiyal”/Roasted baby potatoes are ready to serve.