Description
A dish stir-frying boiled potatoes (Urulaikizhangu) with spices like mustard seeds, fennel, and coriander on a griddle until crispy.
Restaurants serving Urulaikizhangu Roast
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potatoes
- Onion
- Garlic
- Mustard seeds
- Urad Dal
- Fennel
- Coriander
- Red chilies
- Turmeric
- Black pepper
- Curry leaves
- Salt
- Oil
Instructions
- Cube potatoes bite-sized, parboil slightly firm.
- Heat generous oil in a pan (or griddle), temper mustard seeds, Urad Dal, fennel, curry leaves to release aroma.
- Fry minced onions, garlic, coriander, turmeric, red chilies, black pepper; toss in potatoes. Stir-fry fragrantly and slowly until surface chars crispy and golden to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet fennel aroma and mustard seed savoriness
Substitutes at Japanese supermarkets
Sweet potatoes or taro (finishes crispy similarly with other tubers)
Pairing
Lemon rice、Sambar
Trivia
[Hardcore] 'Urulaikizhangu' is Tamil for potato. Similar to North India's 'Aloo Jeera', but this adds the crispness of fennel and Urad Dal (beans), making it richer in texture and more savory.
Eating tips & etiquette
[Unique Eating] Eat with sour Lemon Rice, fully enjoying the fluffy texture and spice savoriness!
Allergen
None