Subhadra Amma Potato Sambhar
A very delicious Sambhar that can be made when your pressed for time. I learnt this recipe from my mother’s very good friend Subhadra Amma. I am very happy to share this recipe with you. Goes well with plain rice, dosas, hot bread toast and hot, hot phulkas.
Peeled and chopped potatoes – 2 cups
Chopped onions – 1 cup
Chopped tomatoes – 2 cups
Broken yellow moong dhal ( paasi paruppu) – 2 tablespoons
Turmeric powder – 1 pinch
Sambhar powder – 1 and 1/2 tablespoons
Salt to taste
Sugar – 1 teaspoon
Tamarind paste – 1 teaspoon
Water – 4 cups
Rice flour – 1 teaspoon ( mix the rice flour with 1/4 cup of water to a smooth mix )
Oil – 3 tablespoons
Mustard seeds – 1 teaspoon
Jeera – 1 teaspoon
Finely chopped green coriander leaves and curry leaves – little
Heat a pressure cooker. Season. First fry the onions. Keep on sim flame. Fry till golden. Next, add the chopped tomatoes. Add the turmeric powder. Sauté on sim flame for 5 minutes. Add the chopped potatoes. Add the broken moong dhal. Mix well. Add the Sambhar powder and sugar. Sauté for 3 minutes. Add 4 cups of water. Cover the cooker with the cooker lid and put the weight. Keep the flame on high. After 4 whistles, sim the flame. Leave it for 10 minutes. Switch off the stove. After the pressure subsides, open the cooker lid. Mix gently. Add the tamarind paste. Add the rice flour mix and salt to taste. Keep the cooker on the stove. Switch on the stove. Cook on sim flame for 5 minutes. By now the sambhar would have become thick. Switch off the stove. Garnish and serve hot.
1) If the Sambhar thickens too much dilute it slightly with boiling hot water.
2) The sambhar tastes nice if it is a little thick. Do not make it runny. The taste will change.
3) After adding the tamarind paste, do not boil the sambhar for a long time.