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.


  1. Wishing you all the very best and looking forward to delectable recipes from you. You have made this simple onion and potato sambhar look so pretty and inviting. Great Job!!!! Looking forward to connect with you. Happy Cooking n Happy Blogging!! And Welcome to Food Bloggers World!!!
    RV (

  2. All the best and wish you many more to post. Keep rocking

  3. Hi,

    I tried this recipe, just landed few days back, it was yum yum, felt like been to Karnataka with the aroma seeping in for every bite. Thank you so much.......can you tell me how you serve this dish apart from rice. I am not familiar with Karnataka, so poor at it.


  4. Thanks for such lovely comments rajani. This sambar goes extremely well with Idlis as well. For idlis, I normally dry grind the masala powder without adding any coconut or water. If you wish, you can omit the dal as well. You can add the masala powder to the veggies and use 2 tspns of rice flour paste to thicken the gravy. The rest of the ingredients and procedure remain the same. Hope this information will help you.

  5. Good to read your blog, very lovely pictures. Looks like you already had a warm welcome from the fellow foodies..but once again..welcome to our foodie world..

  6. tried ur sambar today and it was excellent thankyou and looking forward to try more recipes from your blog.sumathi

  7. i tried the recipe its amazingly delicious... :)

  8. Hello there! This post couldn't be written any better!
    Reading through this article reminds me of my previous roommate!

    He constantly kept talking about this. I am going to send this post to
    him. Pretty sure he's going to have a great read.
    Thanks for sharing!

    my web site turmeric or curcumin -,

  9. I just prepared alugadde Erulli Huli and it is awesome, thanks so much


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