Any South Indian will crave for Sambhar and Potato side-dish. iam not an exceptional. I always want my lunch hot and so cooking just before lunch time is my choice. also i hate to chop vegetables the day before or some hrs before cooking and all those stuffs. i will chop my veggies just before cooking it.
Today soon after i came home after picking my son from school, i kept pressure cooker with rice, and dal for sambhar. and got ready with potatoes to make potato poriyal. Rice, Sambhar and Urulai poriyal got ready in 20 mins. If you have microwave, pop appalams in it. then you could make rasam, which would take less than 10 minutes. enjoy your Lunch within 30 mins with Rice, Sambhar, Poriyal, Appalam, Rasam and Curd. so simple is'nt it.
I tried this potato poriyal like potato podimaas. it came out good. a little tangy from lemon complimented the spicy potatoes. i added grated coconut. coconut and lemon juice are optionals. it comes out tasty and instantly.
Ingredients:
Potatoes - 4
Grated Coconut - 2 tsp's
Lemon Juice - 1/4 tsp
For Tempering:
2 tbsp of Oil
1/2 tsp of mustard
1/4 tsp of cumin
1/2 tsp of split urad dal
1/4 tsp of asafoetida
1 sprig curry leaves
a pinch of turmeric powder
2 tsp's of sambhar powder
1 tsp of corriander powder
Method:
Peel the skin of the Potatoes and chop them into small pieces.
Heat 2tbsp of oil in a Pan, add mustard and let it splutter, add split urad dal, cumin, asafoetida powder, and curry leaves. roast them all. Next add Sambhar powder, a pinch of turmeric powder, Corriander Powder & Salt to taste and saute them in the oil for a minute.
Add the chopped Potatoes to the Pan and mix well with the masala's. simmer the flame and let it rest for a minute, for the potatoes to absorb the flavours of masala's.
Add 1/4 cup of water to the pan , mix well and close the pan with its lid and let the flame be in sim for about 5 mins, till the potatoes are nicely cooked.
After the Potatoes are cooked, remove them from flame, while removing the poriyal from the pan, also scrap the masala's sticked to the pan. add the grated coconut and lemon juice and mix well.
Serve Hot with Sambhar Rice or Vathakuzhambu Rice.
How to Prepare Sambhar Quick?
Lunch Today: Carrot, Mullangi Sambhar, Potato Poriyal
Chop 1 carrot, 1 radish, 1 onion, 1 tomato into pieces. add them all to the 1/4 cup of toor dal with 1 cup of water, a pinch of turmeric powder, a pich of asafoetida and a drop of oil. Pressure Cook all for upto 4 whistles.
You can add other vegetables like Drumstick, brinjal and beans.
Heat a tsp of oil in a pan, add 1/2 tsp mustard, 1/4 tsp fenugreek, a pinch of asafoetida, 1 sprig of curry leaves, 3 dry red chillis's and roast them all.
Now add cooked toor dal and 2 cups of water. add 2 tsp of sambhar powder and a tsp of tamarind paste and mix well. add salt to taste.
Garnish the Sambhar with chopped corriander leaves.