Potato Tawa Roast
"Urulai Varuval️", To make it sound a little more polished and fancy, how about "Potato Tawa Roast" It really has a slightly crispy outer, perfectly juicy inside, garlicky and a whole lot of coconut flavor radiating along with fennel seeds.
I have seen my mother in law making this with utmost care and patience. With around two ladles of oil spread lavishly on cast iron tawa she arranges the marinated masala coated potatoes so very gracefully. And she does around two to three batches for around 4 large potatoes.
This tawa roast is very consciously cooked only on medium to low flame to get those masalas intact on the potatoes and to achieve the slightly crispy outer.
While it's getting cooked she just adds a sprig of curry leaves on the top which gets slow roasted along with the potatoes and turns crunchy.
The roasted masalas left over on the tawa?? That is the master piece. Get it all on the bowl. Make sure you have curd rice on that particular day.
Take some curd rice, get some masalas and also those potatoes.... With that one mouthful of these two combined you are gonna see heaven.... That will be so intoxicating️️
Fennel seeds 2 teaspoons
Garlic cloves 10
Red chilly powder 3 teaspoons
Tamarind extract 1 teaspoon
Coconut grated 3 tablespoons
Salt as needed
Oil as needed
Curry leaves 2 sprigs
How to Start?
Pressure cook the potatoes for three whistles. Make sure the potatoes are only 80 percent cooked. Peel off the skin and cut them to thick large cubes.
Grind coconut along with fennel seeds, garlic, shallots, and red chilly powder into a coarse masala paste adding little water. Coat the masala onto the potatoes along with salt and tamarind extract.
Marinate the potatoes for around 15 to 20 minutes.
Heat a cast iron tawa. Add around 2 ladles of oil. Once the oil is hot enough, place the potatoes gently on tawa and cook on medium to low flame flipping in regular intervals until its nice and crispy, with the masala coated well on the potatoes. Add some curry leaves onto the top of the potatoes and cook until its done.
Serve with curd rice, sambar rice or just have it as such!!!
Patience is the key
Add oil generously to get the nicely charred outer layer
Make sure the potatoes are not over cooked
Do not attempt this if you are in a hurry