Onion Potato Sambar Recipe/Erulli Aloogadde Sambar/Hotel style/Easy method

Easy and quick Onion and Potato sambar/ Authentic Recipe
About Sastry’s Kitchen

Sastry’s Kitchen brings you Traditional Food ideas and recipes for the cook in you. I am of the notion that cooking should always be exciting, sumptuous, healthy and fairly simple to make! Feel free to use our videos to learn and prepare mouthwatering delights whenever you want! There are some very interesting mix and combos that you might want to surprise your family and friends with. I plan to give you more insight to those who are not acquainted with traditional ways of South India mostly although we cover the whole gamut of Rich cultural delights.

Most of the food here are made keeping the Indian Palette in consideration to keep the recipe as authentic as possible, although these foods may be what any South Asian may relish. It’s important to keep in mind the spices used must be considered by the viewer and cook according to their threshold, preference and health conditions.

With that out of the way, today we will see how to prepare
Onion Potato Sambar
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Ingredients:
Onions :4
Potatoes:3
Tomatoes:2
Toor dal:1 cup
Water : 2 cups
Tamarind : a small lemon size
Turmeric powder: ½ tsp
Sambar powder : 3 tsp(https://youtu.be/rqbc-Mzq6oo)
Vangibath powder:1 tsp(https://youtu.be/c_NWnNyEJsE)
Fresh coconut grated: a small cup
Oil: 2 tsp
Salt to taste
Curry leaves : few
Mustard: ½ tsp
Asafatida : less than1/4 tsp

Procedure :
Take a pressure cooker add washed dal, tomatoes, onion and potatoes. Add turmeric powder and water and pressure cook for 2 whistles.
For making masala paste:
Take a mixer jar, add sambar powder, Vangibath powder, coconut, tamarind and little tamarind water and grind to a smooth paste.
Take a kadai and heat it up. Add oil. Once oil is heated add mustard and asafetida and allow it to crackle.
Now add curry leaves and grinded paste and mix well. Add about half a cup of water and bring it to a boil. Add salt and mix well .Add cooked dal and vegetable mix well and boil for 5 to 7 minutes.
Serve it hot with rice or ragi mudde.

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