Thengai Sadam, Poondu Kuzhambu and Potato Chips

Ingredients

• 3 tbsp Sesame Oil (Preferably Indian gingelly oil for authentic flavor)
• 25 cloves Garlic Cloves (Large, peeled)
• 1 cup Sambar Onions (Peeled (about 15-20 small onions))
• 25 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 unit Tomato (Medium, finely chopped)
• 2.5 tbsp Sambar Powder (Use a good quality, store-bought or homemade)
• 0.5 tsp Turmeric Powder
• 1 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds
• 1 tsp Urad Dal
• 2 unit Dried Red Chillies (Broken in half)
• 10 leaves Curry Leaves
• 0.25 tsp Asafoetida
• 1 tsp Jaggery (Powdered or grated)
• 1.25 tsp Salt (Adjust to taste)
• 2.5 cup Water (Divided for soaking tamarind and for the gravy)

Instructions

1. 1

   Prepare the tamarind extract by soaking the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. Set this tamarind water aside.

2. 2

   Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.

3. 3

   Add the fenugreek seeds, urad dal, and broken dried red chillies. Sauté for about 30 seconds until the dal turns a light golden brown. Be careful not to burn the fenugreek. Immediately add the curry leaves and asafoetida, and stir for 10 seconds.

4. 4

   Add the peeled garlic cloves and sauté for 3-4 minutes until they are fragrant and develop light golden spots. Then, add the sambar onions and continue to sauté for another 4-5 minutes until they become soft and translucent.

5. 5

   Add the finely chopped tomato and cook for 3-4 minutes until it breaks down and becomes mushy. Lower the heat, add the turmeric powder and sambar powder, and stir continuously for 1 minute until the raw aroma of the spices disappears.

6. 6

   Pour in the prepared tamarind extract along with the remaining 1.5 cups of water. Add the salt and jaggery, stirring well to combine everything. Bring the mixture to a vigorous boil over medium-high heat.

7. 7

Ingredients

• 500 g Potato (Use starchy potatoes like Russet or Idaho for best results)
• 2 cup Vegetable Oil (For deep frying)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Chaat Masala (Optional, for a tangy flavor)
• 4 cup Ice Water (For soaking the potato slices)

Instructions

1. 1

   Prepare the Potatoes

   • Wash, peel, and thinly slice the potatoes to about 1.5mm (1/16-inch) thickness. A mandoline slicer is highly recommended for uniform slices which ensures even cooking.
2. 2

   Wash and Soak the Slices

   • Immediately place the slices into a large bowl of cold water to prevent browning. Rinse them 2-3 times, changing the water each time, until the water runs clear. This removes excess starch.
   • Finally, soak the slices in a fresh bowl of ice water for at least 30 minutes. This step is key to making the chips extra crispy.
3. 3

   Dry the Potato Slices

   • Drain the soaked slices thoroughly. Spread them in a single layer on clean kitchen towels or paper towels.
   • Pat them completely dry. This step is crucial for crispy chips and to prevent hot oil from splattering.
4. 4

   Fry the Chips

   • Heat oil in a deep kadai or pan over medium-high heat to about 175°C (350°F). To test, drop a slice in; it should sizzle and rise to the surface.
   • Working in small batches, carefully add the dried potato slices to the oil. Do not overcrowd the pan.
   • Fry for 3-5 minutes, stirring gently, until they are light golden brown and crisp.
5. 5

   Drain and Season

   • Using a slotted spoon, remove the chips from the oil and let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
   • While the chips are still hot, transfer them to a large bowl. Immediately sprinkle with salt, red chili powder, and chaat masala (if using).
   • Toss gently to coat evenly.
6. 6

   Cool and Serve

   • Let the chips cool for a few minutes; they will become even crispier as they cool.
   • Serve immediately for the best texture and flavor.