Potato Sambar

Potato sambar is a south-indian sambar made with Potato as its main vegetable. I call this “Deepavali Sambar” as it is a tradition in my husband’s family to have this sambar on the day of deepavali.  We take this sambar as a side-dish for Idly , but you can still make this sambar as a main dish and enjoy it with any curry of your choice.

Ingredients:

To Pressure Cook:

Potatoes – 2 Big – Peeled & made into big cubes

Onion – 1 – cut big pieces

G.Chillies - 1

Toor Dhal – 1 Cup

Tamarind water – 2 Cups

To fry in little oil and powder – Sambar powder :

Coriander Seeds (dania) – 2 tsp

Channa Dhal – 1  tsp

Red Chillies – 3 to 4

Fenugreek Seeds – ¼ tsp

Curry leaves – few

Method:

1.       Pressure Cook together - toor dhal , Potatoes , onion, g.chillies + little hing + little haldi + little salt
2.       Once the cooker cools, open up & mix the freshly made sambar powder into the cooked dhal and keep it ready.
3.       In Kadai, heat Tamarind extracted water and add hing & haldi and boil until the raw smell goes.
4.       When tamarind quantity is reduced to half, add some salt and add the cooked dhal mixed with the sambar powder.
Once the dhal is added, do not boil the sambar for too much time, just for 3-5 mins is enough.
5.       When sambar is boiling, parallely prepare the seasoning : oil, mustard, broken urud dhal, channa dhal, fenugreek , curry leaves, hing & pour the seasoning into the boiling sambar.
6.       Switch after a min & close the kadai to retain the aroma.

 

Photos: Coming soon...