Potato and Onion Huli (Sambar)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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.