Ingredients

• Red gram (toor) dal - 1 cup.
• Tamarind - 4 cm ball.
• Potato - 250 g.
• Sambar onion (shallots) - 150 g.
• Peanut oil - 3 tbsp.
• Mustard- 1 tsp.
• Curry leaves - few.
• Mysore sambar powder - 1.5 to 2 tbsp.
• Coriander leaves - to garnish.
• salt - to taste.

How to Make Potato and Onion Huli (Sambar)

• Cook the dal till very soft and mash lightly.
• Soak tamarind in 1 cup of water and extract juice.
• Peel the potatoes and cut into big cubes.
• Peel the onions.
• Heat oil in a kadai. Add mustard seeds.
• When they splutter, add curry leaves and onion.
• Fry till onions are light brown.
• Add potato and 1 cup of water.
• Simmer till potatoes are cooked.
• Add tamarind juice and salt, and simmer for 5 minutes.
• Mix sambar powder with 1/2 cup of water and add. Simmer for 2 minutes.
• Add the dal.
• Add some water if the sambar is too thick.
• Simmer for 3 more minutes.
• Serve garnished with coriander leaves, with steamed rice, idly or dosa.