Urulaikizhangu kondakadalai sambar | Potato chickpeas sambar For Rice & Idli

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