Potato And Onion Huli (Sambar) Recipe

Cooking Directions

• STEP 1.To begin, soak the tamarind in warm water and extract the pulp.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until they turn translucent. Then, add chopped potatoes and cook until they are slightly tender.
• STEP 4.Next, add sambar powder, turmeric powder, and salt. Mix well and cook for a minute.
• STEP 5.Add the tamarind pulp and water. Bring it to a boil and let it simmer for 10-15 minutes.
• STEP 6.Meanwhile, cook the toor dal separately and mash it well. Add the mashed dal to the simmering mixture.
• STEP 7.In a separate pan, heat ghee and fry the red chilies, fenugreek seeds, and grated coconut until golden brown. Grind them into a fine paste.
• STEP 8.Add the ground paste to the simmering mixture and cook for another 5 minutes.
• STEP 9.Finally, garnish with coriander leaves and serve hot with rice, idli, dosa, or vada.

Cooking Tips

• Soaking the tamarind in warm water helps in extracting the pulp easily.
• Adjust the quantity of sambar powder according to your spice preference.
• Make sure to cook the potatoes until they are slightly tender, but not mushy.
• Mashing the toor dal well before adding it to the mixture helps in achieving a smooth consistency.
• For a richer flavor, you can add a teaspoon of ghee while tempering the spices.

Storage and Serving

• Potato and Onion Huli can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Potato and Onion Huli hot with steamed rice, idli, dosa, or vada.
• Garnish with fresh coriander leaves for added freshness and flavor.