Ulli theeyal & Urulai Roast Combo Kit

Note:: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep::Wash curry leaves and onions

1. Heat oil in a pan/kadai on medium heat for 30 seconds
2. Add spices & curry leaves. Leave it for 30 seconds
3. Add the onions and sauté for 1 minute
4. Add the paste. Sauté for 1 minute. (Sprinkle some water if paste sticks to the bottom).
5. Add ¾ cup (200ml) of water. Let it boil on high heat for 2 minutes
6. Check the taste and add salt accordingly
7. Keep it in low heat. Close the lid and let it cook for 6 minutes

Note: : Oil provided is suggested for optimal taste.
You may alter the amount of oil according to your requirements.

1. Add potatoes to pressure cooker (2 litres or above) and add 1.5 to 2 cups
   (350 to 400ml) of water.
2. Close the lid, put the whistle and pressure cook for 2 whistles on high heat.
3. Turn off the stove. Let the pressure release automatically.
4. Open the lid, drain the water completely, transfer the potatoes to a plate or
   bowl. Allow to cool down under the fan for 3 to 5 minutes.
5. Once cooled, spread the flour evenly over the potatoes and mix gently.
6. Heat oil in a tawa on medium heat for 1 minute.
7. Add spices and curry leaves. Leave it undisturbed for 30 seconds.
8. Add potatoes to the tawa and gently keep turning them over consistently (every 1 to 2 minutes) to ensure even crisping and roasting of the potatoes.
   Keep doing this until you get the desired result. (Max: 8 to 10 minutes)