kalakkalsamayal: Potato Sambar

Tuesday, June 3, 2014

Potato Sambar

#PotatoSambar #UrulaikizhanguSambar : #Sambar is the main course of Tamilian lunch. It is prepared with thuvar dhal, tamarind juice and vegetables. It is mixed with white rice and taken along with a curry and koottu. Sambar can be prepared with almost all vegetables but some are specially suitable for it. One such vegetable is murungaikai ( drum stick ) and other vegetables are kataharikkai ( brinjal ), mullangi ( radish ), vendaikai ( ladies finger ), chow chow, pumpkin.
When all these sambar vegetables are not available at home [ or even otherwise ] then sambar can be prepared with potato. Potato also gives a unique taste to sambar.
Here let me give recipe for Potato sambar and the quantity is enough for 3 to 4 people.

Ingredients :
Cooked thuvar dhal : 3 tblsp
Tamarind : 1 small nellikkai ( amla ) size
Potato medium size : 2 or 3,
Carrot : 1/2 of small size ( optional )
Tomato : 1 [ optional ]
Murungai keerai
( drumstick leaves ) : small amount ( optional )
Small onion : 6 to 8
Green chilly : 2
Curry leaves : 8 to 10
Coriander leaves : small amount to garnish
sambar powder : 2 tsp ( adjust )
Coriander powder : 1 tsp
Turmeric powder : a pinch
Salt : 2 tsp ( adjust )
Mustard seeds : 1/2 tsp
Asafoetida : 1/4 tsp
Oil : 1 tsp

Method :
Soak tamarind in hot water.

Wash potato thoroughly to remove mud over the skin.
Then cut into 1 inch cubes with skin.
Peel off onions and split green chilly lengthwise.

Cut tomato into eight equal pieces.
Wash curry leaves, coriander leaves and pat dry with a clean cloth.

Take cooked dhal in a small cooker / pressure pan and mash with a ladle or potato masher adding one cup of water.
Add turmeric powder, sambar powder , coriander powder and keep on slow flame.
Add potato pieces also.

Keep a kadai with a tsp of oil on another burner.
First splutter mustard seeds then add asafoetida, curry leaves, split green chilly and finally onion in the order. Saute till you get nice aroma of onions.

Transfer into boiling sambar.
If tomato, murungai keerai and carrot are taken then add at this stage.

Now squeeze tamarind with 3/4 cup of water and strain the juice into cooker.

Add salt and close cooker with weight on.
Allow it to cook for one whistle.

Open after the steam subsides and if needed switch on the stove and allow to boil for 3 minutes.
Now sambar is ready.

Transfer into a serving bowl.
Garnish with coriander leaves.

Take hot white rice in a plate and add ladle full of sambar.
Add few drops of ghee or gingelly oil.
Mix well and enjoy with any stir fry/curry of your choice.

Other Sambar varieties