Maunika Gowardhan’s spicy potato fry (Chettinad Urulai)
- Published: 24 Oct 23
- Updated: 25 Mar 24
Maunika Gowardhan shares her recipe for authentic Chettinad potato fry. This spicy potato dish sings with chilli, mustard and black pepper.
Maunika says: “Chettinad cooking is synonymous with herbs and spices such as fennel, red chillies and peppercorns. Peppercorn is native to the region and was the preferred spice to lend warmth and heat when chillies were yet to be discovered, in the pre-Portuguese era across India.”
Serves this dish as part of a big Diwali spread.
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Serves 4-6 as a side -
Hands-on time 30 min
Nutrition
- Calories
- 157kcals
- Fat
- 6.5g (0.5g saturated)
- Protein
- 2.7g
- Carbohydrates
- 20g (3.5g sugars)
- Fibre
- 3.4g
- Salt
- 0.1g
delicious. tips
Kashmiri chilli powder is an Indian staple, mildy hot, smoky and slightly fruity. It’s now in many supermarkets but if you can’t find it, it’s widely available online.
Maunika says: “The region of Tamil Nadu in the south of India has an eye opening variety of spices, cookery techniques, homemade breads and curries. From the different groups such as Mudliars, Chettiars, Tamil Muslims and Naidus, the food influences are vast. Many of those ingredients are also used widely close to my home state in the west of India, and this sense of familiarity has made cooking, exploring and eating curries from that southern region a joy for me.”