Potato Onion Sambar June 22, 2016 By Raji Leave a Comment Multi purpose sambar goes well with Idli, rice, dosa, raagi mudde…. Is Potato Onion Sambar. Simple preparation using rasam powder/sambar powder and Vangibath Powder. Please watch video for details! IngredientsMetricUS Imperial 1/2 cup toor dal Little turmeric powder1/4 tsp oil3 to 4 cups water1 medium size onion or 10 to 12 pearl onion5 small potatoes3/4 to 1 TBSP rasam powder/sambar powder1 1/2 to 2 TBSP Vangibath powder in Small key lime tamarind soakedwater1 tsp Jaggery1½ to 2 tsp salt Few curry leavesFor seasoning:2 to 3 tsp oil1/2 tsp mustard seeds Pinch of hing1 red chilli broken into pieces optional) Potato Onion Sambar Tools Stainless Steel Ladle, Stainless Steel Pressure Cooker, 6.5 Liters, Stainless steel utensils Instructions Wash and pressure cook toor dal with 1½ cups of water (medium heat 2 whistles) and keep it readyKeep 2 cups of water in a medium size pan to boil.Cut potatoes to around inch cubes and keep it in water.Chop the onions and keep it ready.Once the water starts to boil, add cut potato(discard water) and onion.To the half cooked potato, add salt, rasam and vangibath powder along with curry leaves and jaggery. Mix it well.Let it cook on medium heat for 7 to 8 minutes.Stir in between. Add coconut and squeeze the tamarind juice. Allow it to boil.After 8 to 9 minutes turn off the heat and prepare the seasoning.Seasoning:Heat the oil in ladle, once it is hot enough add hing, mustard seeds,Once the mustard seed pops add broken red chillis and turn off the heat.Add this to sambar and Sambar is ready now !