Sunday Special Menu Onion Sambar And Mashed Potato Curry By Masterchefmom

Hi Supermoms,
Sharing our Sunday special menu of Onion Sambar made using freshly ground sambar masala and Raghu Style Potato Kari. A yummy combo.
Ingredients:
Large onions -2 ( slice thinly in the elongated way)
Sambar onions/Shallots- 10 no.s
Tomato- 2
Garlic- 2 to 3
Fresh coriander leaves- for garnish.
Curry leaves

Dry ingredients:

Groundnuts- 10
Coriander seeds- 1 tsp
Sesame seeds-1/4 tsp
Bengal Gram dal( channa dal)-1 to 2 tsp( adjust according to the quantity you are making)
Urad dal(husked black gram)1 tsp
Tuvar dal( pigeon peas)- 1/2 cup( to be boiled separately with a tsp of fenugreek seeds))
Red chillies-6 to 8 ( adjust according to your spice requirements)
Black pepper pods- 6 to 7
Flax seeds-1/4 tsp( optional)
Tamarind- 2 1/2 tsp of thick pulp. ( or a big lemon size tamarind to be ground along with the masala paste)
Coconut optional.
Mustard seeds - for tempering

Do not get overwhelmed by the number of ingredients. It is quite simple to make.

Method to cook Onion Sambar:
1. In a pressure pan, cook the pigeon peas with a tsp of fenugreek seeds. Do add 1/4 tsp of turmeric. Before you close the pan lid. Cook up to 3 to 4 whistles and switch off. I use a 3.5-litre prestige pressure cooker for this.
2. While the dal is cooking, let us dry roast the ingredients for the masala. toast everything except the shallots and garlic.
3. Grind them to a fine paste in a mixer. Add shallots and garlic, grind. Add water ( you can soak the tamarind in 2 tbsp of hot water and add it along with the masala, in case you are not using the pulp)and grind to a smooth paste. I also added the curry leaves while grinding.
4. Take a large wok and add 2 tbsp of sesame oil. When it is hot, add mustard seeds. When they crack, add the onions and tomatoes and saute' them till the onions are transparent and the tomatoes, mushy. Add a pinch of turmeric and add salt so that the onions do not dry up. This is an important step that will give the onions the crunch in the sambar. Do saute' at least for 7 minutes.
5. Now add the whisked pigeon peas( tuvar dal). Then add the tamarind pulp in case you haven't added in the masala and give it a good stir.
6. If your dal is too thick you can add a cup of water. You can adjust water depending upon the thickness of sambar you need. If you are making it for rice, then thicker sambar will taste yummier. In case you are cooking for Idli/ dosa then you can add more water. Now add the masala paste. Let it simmer for 10 minutes in low flame. You can close the lid with a ladle in the wok.  Garnish with coriander leaves and switch off.

My yummy sambar is ready to be served with steaming hot rice and ghee. I served it with Appalam( potato chips  is equally good!)

This sambar stays good even for 2 days as it did not have any coconut. It was so delicious that I wanted to share the recipe with you all. 
I am sure you might be having your own yummy way of making the sambar. Would love to hear from you!

For Thanjavur Homestyle Style Mashed Potato kari

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4
1 cup = 250 ml cup
Special Vessel: Wide pan or  iron Kadai

Ingredients :

5 medium-size potatoes ( washed, finely chopped with skin)
1/4 teaspoon turmeric powder
1 teaspoon sambar powder
salt to taste

For tempering :

1 tablespoon of oil
1/2 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves

Note: Adjust the spice levels according to your family preference.
Method to cook Achari Potato Stir Fry:
1. Heat a Kadai or pan with oil and temper with ingredients given for the same.
2. Now add the boiled and peeled potatoes.
3. Add turmeric powder, sambar powder salt and mix well.
4. Cook the potatoes for another 10 minutes or till the time they are roasted well. 

Your simple Tam Brahm Home Style Urulaikizhangu Masicha Curry/ Mashed Curry is ready.

Happy Cooking!

With Love,
Masterchefmom.

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