Thursday, July 29, 2010

Alugadde Irulli huli-Onion and Potato Stew

After being inspired by many wonderful food bloggers, I have also decided to jump into same band wagon.

Paaka Shaale means cooking school or Kitchen. So this is my virtual kitchen which will contain my experiments as well as experiences from my kitchen.  Any suggestion, feedback or advise from you will be most welcome.

My first recipe is of something that is my all time favorite.  It is called Alugadde irulli huli (potato and onion stew).
This recipe uses the humble potato, shallots and some other basic ingredients. However the taste is something that soothes the palate. This dish is certainly food for soul.

Onion and potato sambar recipe
Preparation time- 30 mins
Cooking time-20 mins
Serves- 4


Sambar Onion- 8 Quartered
Potato -1med or 4 baby potatoes Cut into med sized pieces
Toor dal- ½ cup
Turmeric- a pinch
Oil- ¼ tspn
Tamarind-small Lime sized, soaked
Jaggery-1/2 tspn
Salt to taste

For the masala:
Jeera-1/4 Tspn
Fenugreek seeds- A pinch
Cinnamon- 1 inch piece
Channa Dal-1/2 tbspn
Urad dal- ½ tbspn
Coriander Seeds-1 ½ tbspn
Kashmiri red chilli-4
Sesame seeds- 1tspn  (optional)

Fresh grated Coconut: 3tbspns

For seasoning:
Oil or ghee- 2tspns
Mustard seeds-1 tspn
Hing- 1 pinch
Curry leaves- 1spring.

Pressure cook toor dal along with turmeric and ¼ tspn of oil for 4 to 5 whistles and keep aside.

Boil the Onion and Potato and keep aside.

For the masala, Heat ½  a tspn of oil in a kadhai and add the jeera, methi and cinnamon and fry for a min.

Then add the channa dal and Urad dal and fry for a min. Add the Coriander seeds and Sesame seeds next and fry till good aroma is emnated. See that the spices are not burnt.

Add the torn red chillies and fry for ½ a min more on a low flame.  

Turn off the stove and allow the mixture to cool for some time.

Dry grind the roasted ingredients  first. Grind again along with coconut and some water.

Add the ground mixture to the cooked vegetables and then add the cooked dal.

Add the tamarind paste, salt and Jaggery and simmer.

Heat oil in a pan and add the mustard seeds. After they sputter add the curry leaves and hing and add the seasoning to the boiling sambar.

Boil the mixture for a few seconds more and turn off the stove. Serve hot with rice.
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