South Indian Style Round Potato Roast (Urulai Varuval)
What You’ll Love
A rustic South Indian stir-fry made with thick round-cut potatoes, crushed garlic, and basic spices. Crispy, golden, and full of flavour — this is a comforting side dish that pairs beautifully with rice or chapati.
Ratings
Ingredients
- 4 medium-sized potatoes (with skin)
- 4–5 garlic cloves (crushed with skin)
- 2.5 tbsp oil
- 1/2 tsp mustard seeds
- 2–3 dry red chillies (broken)
- A few curry leaves
- 1/4 tsp turmeric powder
- Salt – to taste
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp Kashmiri chilli powder (for colour)
- 1/4 tsp pepper powder (optional)
Instructions
Step 1: Wash the potatoes thoroughly, making sure the skin is clean. Slice into thick round discs — not too thin like chips.
Step 2: Crush garlic cloves with the skin using a mortar or the flat side of a knife. Set aside.
Step 3: Heat a regular or iron kadai (no need for non-stick). Add oil and mustard seeds. Once they splutter, add broken red chillies and crushed garlic.
Step 4: Add curry leaves and sauté for a few seconds until aromatic.
Step 5: Add the potato slices. Gently mix once, then spread them out evenly in the pan. Cook undisturbed on medium heat for 5–10 minutes to allow crisping.
Step 6: Sprinkle turmeric and salt. Carefully mix using a thin flat ladle to avoid breaking the slices.
Step 7: Let the potatoes roast again for 5–10 minutes without frequent stirring to build crisp edges.
Step 8: Add coriander powder, red chilli powder, and pepper powder (optional). Mix well.
Step 9: Finish by adding Kashmiri chilli powder for colour. Roast for 2–3 more minutes until golden and crispy.
Tip: Keep the flame at low to medium throughout — high heat can burn the outer layer without cooking the insides. This slow-roast method gives crisp results using minimal oil.
Craving crispy South Indian sides? Pair this Potato Roast with our Kara Kulambu or enjoy with curd rice — follow us on Instagram @famousgg_official and @errakaaram for more rustic flavour bombs!