Thengai Sadam with Urulai Kara Kari

Ingredients

• 500 g Potatoes (about 4 medium-sized, waxy variety preferred)
• 1 pcs Onion (medium, finely chopped)
• 3 tbsp Sesame Oil (also known as gingelly oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and husked black gram)
• 10 pcs Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Sambar Powder (a flavorful South Indian spice blend)
• 0.75 tsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Salt (adjust to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Wash the potatoes thoroughly. Place them in a pot, cover with water, and bring to a boil.
   • Cook for 15-20 minutes until they are fork-tender but still firm. Be careful not to overcook, as they will become mushy.
   • Drain the hot water and allow the potatoes to cool down enough to handle.
   • Peel the skins and chop the potatoes into 1-inch cubes. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
   • Add the urad dal and sauté for about 1 minute until it turns a light golden brown. This adds a crucial nutty crunch.
   • Immediately add the curry leaves (be careful, they will splutter) and hing. Sauté for another 10-15 seconds until fragrant.
3. 3

   Sauté Onions and Potatoes

   • Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.