Potato Onion Sambar

Potato Onion Sambar/Huli

Ingredients:

• 3/4 cup thoor dhal
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamerind paste
• 1 tsp of salt
• 1 cup diced potatoes
• 2 cups of whole small onions or diced onions



Blended



Roasted

• 1 large tomato (optional)

Masala ingredients:

• 4 tbs of coriander seeds(kotambari beeja)
• 2 tbs of chana dhal
• 1/2 tsp of methi seeds(menthya)
• 2 tbs of urad dhal
• 5 red chilies
• 1/2 cup of grated coconut
• 1/4 " tiny piece of cinnamon (optional)
• 2 cloves/lavanga (optional)

(Roast the coriander, chana dhal, methi seeds, urad dha. cloves, cinnamom and chilies with a drop of oil in a small pan over medium heat. Add the coconut and turn off the heat. Continue to twirl the contents of the pan for a couple of minutes. When cool, blend everything smooth with 1/2 cup of water.)

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• 1 tsp of methi seeds (optional)
• 1 pinch of turmeric

Sambar

Method:Cook thoor dhal in a pot with plenty of water( about 3 cups), on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the dhal is 1/2 cooked add the potatoes and onions and the tomato. Cook till all the vegetables and dhal are cooked well. The dhal is usually mushed and the onions and potatoes should be soft. Add the salt, rasam powder and tamarind to the pot. Also add the ground masala and let the contents boil for a couple minutes. Then turn off the heat.
Garnish:To garnish, heat the oil or ghee in a small spatula(or a pan), splatter mustard seeds, add methi and turmeric. Pour the contents to the pot.
Cooking Tips: You can pressure cook the dhal. Instead of tamarind paste, you can soak real tamarind( small lemon sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation above. Throw the squeezed rind out. This type of Huli/Sambar should be more liquidy. For a variation, can slightly saute the onions before addin it to the dhal to cook.
Serving Tips: Serve on hot rice with a tsp of ghee. Can be eaten with roti's, dosaes and specially with iddlies.