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Chettinad Kutti Urulai Kizhangu Varuval | Baby Potato Roast | Lunch Side dish Recipe

Baby potato fry or Kutti Urulai varuval is a tasty side dish recipe for any South Indian lunch. These baby potatoes are removed from the soil very early, i.e., before they are fully grown. This kutti urulai kari attracts all your family members because of its spicy taste, aroma and small size. 

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Baby Potato Fry

Ingredients to make Kutti Urulai Kari or Spicy baby potatoes

Baby potatoes – 1/2 kg
Oil - 2 tbsps
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Small Onions – 10 nos.
Ginger Garlic paste  – 1 tbsp.
Turmeric powder-1/4 tsp
Water - 2 tbsps
Salt-to taste
Red chili powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp.
Gram flour - 1 tbsp.
Curry leaves – A sprig
Few Coriander leaves
Salt as needed

Tastes best with Puliyotharai 

Method to make Baby Potato Fry

1. Cook baby potatoes in a pressure cooker for 2 whistles.

2. Peel the skin and cut them into 2 pieces. Take this in a wide mouthed vessel.

3. Add ginger garlic paste and curry leaves.

4. Next add the red chilly powder, Coriander powder and salt. 

5. Mix everything together so that the potatoes are coated well.


6. Now add gram flour and little water and then mix well.

7. Heat oil in a kadai splutter the mustard seeds and urad dal. Add curry leaves and then the chopped onions fry till transparent.

8. Add the Masala coated potatoes and fry well. This may take about 10 mins. Fry till you get a good roasting.

9. Add oil around as and when necessary.

10. Now the yummy spicy baby potatoes are ready to be served.

Try this with white rice and Milagai killi sambar

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