Aaloo podimas

Ingredients : - For 2
3-4 medium size potatos.
Salt to taste
Green chilli 2
Ginger- 1 small piece
lime - 1/2
Coriander leaves : 1/4 cup

Method:

Wash potatoes and pressure cook the dame. Peel the skin , mash it and keep it aside.
For seasoning:
Oil 1 tbsp
Mustard 1 tsp
Bengal Gram 1/2 tsp
Urid dall 1 tsp
Heat oil. add ,mustard,Bengal gram and urid dall. When the dall turns red add the mashed potato and salt. Stir it for 2-3 minuts and then add chopped green chilli, ginger and coriander leaves. Take out from fire and add lime juice. (lime juice is optional).
This is the side dish for vengaya sambar

Sambar with small onions

Ingredients:
Small onions peeled - 200 gms
Toor dall - Half cup (small cup)
Tamarind - limesize
Salt to taste
Turmeric powder: 1/4 tsp
Masala for grinding:
Red chilli - 5-6
Bengal Gram - t tsp
Coriander Seeds - 1 tbsp
Methi seeds - 1/2 tsp
Asafoetida - 1 small piece
Coconut - 1-2 tbsp
Oil - 1 tbsp
For seasoning: 1 tsp mustard.

Method:
Cook Toor dall in the pressure cooker adding water.
Extract tamarind pulp adding water. about 250 ml water.
Peel onion. wash it.
Heat 1 tsp oil in kadai. Fry the above masalas. keep it aside.
Heat 2 tsp oil or ghee. Add mustard seeds. when the mustard crackles add the onion and saute it for a while - 2-3 minutes. Cook the onions in the tamarind pump adding salt and turmeric powder. Grind the fried masala with coconut. When the oinions gets soft add cooked dall and the masala paste. Add water to the required consistency. Add chopped coriander leaves. Vengaya sambar ready.