Assemble all ingredients together to avoid last minute rush.

Clean and boil the baby potatoes until they are cooked through but still firm. Peel the skin and keep aside. Chop big potatoes so that all potatoes are in uniform size.

Dry roast the ingredients mentioned in chettinad masala until fragnant. Let it cool down. Grind to a fine powder.

Finely chop onion, tomato, green chili and coriander.

Heat 1 ½ tbsp oil in a pan or kadai over medium flame and add boiled potatoes.

Stir fry the potatoes until they are golden brown and crispy. Remove from the pan.

Then, add remaining 1 ½ tbsp oil in the same pan or kadai over low flame.

Now, add mustard seeds. Let the seeds splutter a bit and add urad dal and the curry leaves. Fry all ingredients for few seconds.

Then, add chopped onions and fry till golden brown.

Now, add ginger garlic paste, chopped tomatoes and green chillies.

Stir over low flame for about 5-6 minutes or oil starts to separate from the masala.

Then, add salt, turmeric powder and prepared 2 tbsp chettinad masala.

Add in the fried potatoes and ¼ cup water in the pan. Mix everything well.

Cover the pan and let it simmer over low flame for 5-6 minutes or until all the water is dried out.

Garnish with chopped coriander or cilantro and serve Urlai Roast with sambhar-rice or roti.