Urulaikizhangu kondakadalai sambar | Potato chickpeas sambar For Rice & Idli


Urulaikizhangu kondakadalai sambar By


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Sambar, Gravy, kulambu, curry, masala.

Ingredients

  • Potato – 1 cup [wash & peel off the skin, & cut into cubes then parboil]
  • Chickpeas – ¼ cup [wash & soak then boil in cooker for 5 whistles]
  • Toor dal – ¼ cup
  • Sambar Onion [Shallots]- 6
  • Dry red chilli -1
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs
  • Red chilli powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Asafetida a pinch
  • Mustard seeds – 1 tbsp
  • Bengal gram & urad dal – 1 tbsp
  • Jaggery – ½ tbsp [grated]
  • Oil – 3 tbsp
  • Salt to taste
  • Water as needed

For roasting and grinding ingredients

  • Fenugreek – ½ tbsp [dry roast & grind separately]
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Coriander seeds- ½ tbsp
  • Cumin seeds – ½ tbsp
  • Dry red chilli -1
  • Coconut - 2 tbsp [grated]
  • Sambar onion [shallots] - 6
  • Tomato - 1 [chopped]
  • Heat pan with oil then roast ingredients then grind to fine paste with 1/4 cup of water

Method

  • Boil toor dal with turmeric in cooker for 4 whistles.
  • Heat oil in a pan add mustard seeds & let it splutter. Then add Bengal gram, urad dal & onion sauté till soft.
  • Add dry chilli & curry leaves. Then add fenugreek powder, asafetida sauté gently.
  • Add boiled potatoes, chick peas, turmeric & red chilli powder sauté well.
  • Add ground paste & water mix well & let it boil then add boiled toor dal mix well.
  • When bubbles comes out add jaggery and salt mix well.
  • Cut off heat & sprinkle coriander leaves, serve hot with rice, idli or dosa

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