We(Manglorieans) never prepare Sambar powder and store it for 2-3 months. For us fresh ground sambar masala will give more taste than stored one. Another secrete behind South Canara cuisine is usage of lot of fresh coconut. Since rice is our main consumption, Verities of sambars are prepared. One such sambar is Potato Sambar/Batate Sambar/Alugadde Smabr.
For this:
You need to Have
Potato's - 2-3 large
chilly powder - 1.5tsp
turmeric powder - 1 tsp
Tamarind Pulp - 1/2 tsp
Coriander seeds -1/2 tsp
cumin Seeds - 1/2 tsp
hing-1 pinch
Methi seeds -1/2 tsp
Urad dal -1/2 tsp
mustard -1tsp
dry chillies - 2 large
Curry leaves - 5-6
salt - 1 tsp[as per taste]
Jaggery - 1 tsp
Oil -1 tsp
Toor dal - cup( Cooked)
Method
Remove the outer cover of potato and cut into small cubes. Add chill powder,turmeric powder, tamarind pulp and Jaggery and Put it in cooker till potato become soft( Take care not to over cook). I prefer one whistle.
In a frying pan, fry Urad dal ,Methi seeds,Coriander seeds,cumin Seeds,hing and red chilies until they give nice aroma. add 1/2 tbs oil if required.
Once the fried spices mixture comes to normal temperature,Add coconut and Make a smooth paste by adding required amount of water(Don't add too much water).
Transfer cooked potato, toor dal(cooked) and ground masala into tick bottomed vessel. add required amount of water and bring it o boil. add salt to this as per taste.
Heat add 1tbs of oil(Coconut oil preferred) in a tadka pan.Add mustard seeds, curry leaves.Once it starts spluttering add it to Sambar. Serve hot with Kuchillaki.
I can say this is another version of Rasayana. In this whole mango is used instead of small cut pieces. Its commonly prepared dish in all function in south canara during mango season( usually summer). As i said the size of mango should be small for this.
Method:
Add Jaggery powder, cardamom powder into coconut milk an still well.Add mangoes into this and put it in fridge for at least 2-3 hours. serve chilled.
