Potato Sambar / Urulaikizhangu Sambar

Sambhar is an inevitable part of South Indian cuisine. A preparation involving vegetables,tamarind water,thoor dhall(pigeon peas) and a special spice powder called Sambar powder.
Various vegetables like drumstick,potato,bell pepper/capsicum,lady's finger/okra,Radish,Brinjal etc are used in the making of sambhar.
A perfect combination would be hot steamed rice,sambhar and some fried/roasted papads (fritters).
For the Not So Calorie Specific,drizzling of fresh ghee on the rice adds up some more flavour.


Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 2-3

Urulaikizhangu Sambar /Potato Sambar

Ingredients
2 medium sized potatoes
1 medium sized onion
2 tbsp Sambar powder (Recipe here)
1/4 cup thoor dhaal/pigeon peas/thuvaram paruppu
Cherry sized Tamarind ball
pinch of turmeric
pinch of asafoetida/hing
coriander leaves/cilantro

Tempering
1 tsp mustard seeds
curry leaves - few no

Method

• Wash and pressure cook the thoor dhall with a pinch of turmeric for 2-3 whistles or till soft and mushy.
• Soak the tamarind in warm water for about 5 mins and extract juice out of the tamarind.
• Cut the onions and potatoes into medium sized cubes.
• Heat a little oil in a kadai and saute the onions till pink,next saute the potatoes.
• Pour in the tamarind extract,salt and about 1-2 cups of  water.
• Let the mixture come to a boil for about 8-10 mins,add the sambar powder and the cooked dhall and mix well and cook for about 5 mins.
• Season using mustard seeds,curry leaves and asafoetida.Garnish with coriander/cilantro.
• Serve hot with steamed rice and any fried/roasted papad/fritters.