Avantika's Kitchen Delights: Potato Onion Sambar / Aloo Pyaz Sambar

Being a South Indian, Sambar is one of the regular recipe at my home. Atleast twice a week we prepare Sambar at home. I had shared Pumpkin Sambar earlier and now I am sharing with you all the most delicious and everyone’s favourite, Potato Onion Sambar / Aloo Pyaz Sambar. It is named so simply because we have added Potatoes and Shallot Onions in this Sambar.

This Sambar goes well with Idli, Dosas, Medu Vadas and Steamed Rice.

Course : Main

Cuisine : South Indian

Serves : 4

Time required : 10 minutes for Preparation and 20 minutes for cooking = 30 minutes.

INGREDIENTS :

For cooking dal :

(1) Tuvar dal (Arhar dal) - 250 gms

(2) 1/4 teaspoon of Turmeric powder (Haldi)

(3) 1 Tomato - chopped

(4) 2 green chilli, slit

(5) 800 ml of water

(6) Salt to taste

Vegetables added are :

(1) 2 large Potatoes (Aloo) chopped into cubes

(2) 1 drumstick, cut into smaller pieces

(3) 10 shallots / sambar onions, peeled

Spice powders added are :

4 teaspoons of Sambar powder. I used MTR Sambar powder.

For tempering Sambar :

(1) 2 tablespoon of Cooking oil

(2) 1 teaspoon of Black Mustard seeds

(3) 1 sprig of Curry leaves

(4) 1/4 teaspoon (3 pinches) of Asafoetida

(5) 2 whole red chillies

For garnishing :

Chopped Coriander leaves

PREPARATION :

(1) Rinse, peel and chop 2 large Potatoes into large cubes.

(2) Cut the ends of the drumstick and cut the drumstick into 2 inch length pieces.

(3) Peel 10 shallots / sambar onions.

Chopped Potatoes, Shallot Onions, Chopped Drumstick, 2 green chillies and a Tomato

METHOD :

(1) Rinse 250 gms of Arhar / Tuvar dal a couple of times in water.

(2) Put the rinsed Arhar dal in the pressure cooker.

(3) Add 800 ml of water, 1/4 teaspoon of Turmeric powder (Haldi) and, 2 green chilli (Slit) and 1 medium sized tomato (Chopped) in the pressure cooker.

(4) Add salt to taste.

(5) Cover the lid of the pressure cooker and pressure cook dal for 8 whistles on a medium flame.

(6) Turn off the gas flame after 8 whistles and let the pressure settle down on its own. Then open the lid and check the dal.

(7) The dal should be completely cooked and mushy.

(8) Now we put the chopped Potatoes, Shallots / Sambar Onions and Drumstick into the cooked dal.

(9) Add 4 teaspoon of Sambar powder.

(10) Close the lid of the pressure cooker and pressure cook for

1 whistle. This is enough for cooking the vegetables like chopped Potatoes, Shallots and Drumstick. Turn off the gas stove.

(11) When the pressure is released on its own, open the pressure cooker.

(12) You could have cooked the veggies by directly cooking instead of pressure cooking. That is without closing the lid of the pressure cooker, keep the pressure cooker on the gas stove and

let the Potatoes, Shallots and Drumstick cook in dal and become tender. Do not over cook.

Tempering Sambar:

(1) Take three tablespoon of Cooking oil in a tempering ladle.

(2) Put 1 teaspoon of black Mustard seeds and let them crackle.

(3) When the Mustard seeds crackle, then add 10 - 12 Curry leaves.

(4) Immediately add 1/4 teaspoon of Asafoetida (Hing) powder.

(5) Add 2 dry whole red chillies (By breaking them). Mix well with the spoon till the Curry leaves become crisp and red chillies change colour, but do not let them burn. This will take only 4-5 seconds.

(6) Switch off the gas flame and immediately add the tempering mixture to the sambar.

(7) Add chopped Coriander leaves and Mix well. I did not have Coriander leaves and so have not added it, but have mentioned it so that my readers and follow this step.

(8) The Potato Onion Sambar / Aloo Pyaz Sambar is ready.

(9) Transfer it on to a serving bowl.