Ingredients :
For sambar powder :
- Coriander seeds 2 tablespoon
- Channa dal 1 tablespoon
- Urad dal 1 tablespoon
- Jeera 1 teaspoon
- Methi seeds 1/2 teaspoon
- Red chilli ( byadagi ) 20
For tadka :
- Oil 1 tablespoon
- Mustard seeds 1 teaspoon
- Hing 1/4 teaspoon
- Turmeric powder 1/4 teaspoon
- Grated fresh coconut 1 cup
- Jaggery 1 tablespoon
- Oil 1 tablespoon
- Salt to taste
Vegetables :
- Peeled potato pieces 1 small cup
- Chopped onion 2 cups
- Chopped tomato 2 cups
- Curry leaves
- Coriander leaves
Recipe video :
Procedure :
- Dry roast channa dal, urad dal, coriander seeds, cinnamon and red chillies.
- Powder them in a mixie and set aside.
- Heat 1/2 tablespoon oil in kadai.
- Add 1 cup onion pieces and saute for a minute.
- Now add 1 cup tomato pieces, coriander leaves and saute for another minute till they soften.
- Switch off the gas. Let it cool.
- Once it cools down, add the sauteed onion and tomato, grated coconut to the dry roasted and ground masala powder, add a little water and grind more till it's fine paste.
- Cook the potatoes in a cooker to two whistles.
- In a thick bottomed kadai, heat 1 tablespoon oil. Add mustard seeds and let them splutter.
- Now add asafetida and turmeric powder.
- Add another cup pieces of onion and saute till they are soft.
- Add another cup tomato pieces and cook further till they also turn soft.
- Now add the boiled potato pieces.
- Add some water and let it simmer.
- While it's boiling, add curry leaves and coriander leaves.
- Now mix water to the ground masals and pour into the kadai.
- Let is boil and add required quantity of water to a suitable consistency. Add jaggery powder, salt and boil for another 5 minutes.
- Serve hot with idlis.
