Boil the baby potatoes with skin on in a pressure cooker for about 4 whistles. Release pressure naturally and drain water.

Peel the skin off the boiled potatoes and keep aside.

Heat a small skillet, dry roast coconut, curry leaves, dry red chillies, cloves, cardamom, cinnamon stick, whole black peppercorns and coriander seeds for about 2 minutes.

Allow the roasted spices to cool and grind into a smooth paste by adding a little water.

Heat a kadai, add mustard seeds and cumin seeds; allow them to crackle.

Add curry leaves and let them sizzle. Add sliced onions.

Cook the onions until translucent.

Add chopped tomatoes and a bit of salt; cook until tomatoes are mashed and cooked.

Add the boiled baby potatoes and cook for about 10 minutes.

Add the Chettinad ground masala and saute until the potatoes are evenly coated and the water is absorbed.

Add jaggery, tamarind paste and salt to taste.

Stir the potato roast and cook for a minute or two.

Serve hot.