Recipe for Vengaya Sambar (Onion sambar):
In a heavy pan, heat the oil. Temper with asafoetida, fenugreek, mustard, curry leaves, dried chilli and saute for a few seconds.
Add the quartered onions, turmeric, pinch of salt, saute on medium heat for 1-2 minutes.
Add a glass of water, cover and cook till onions are soft.
In a bowl, make a slurry with sambar powder, tamarind paste and 1/2 cup water.
Add this slurry to the softened onions, bring to a simmer.
Next add the mashed dal, salt, bring to a simmer.
Check for salt and sourness, adjust and bring to a simmer again.
Remove from flame and keep covered until ready to serve with rice.
Recipe for Potato Roast:
Sprinkle the ingredients for the dry marinade on the boiled potato cubes, coat using light hands and keep aside for 15 min - half hour.
Heat oil in a heavy bottomed pan, add all the tempering ingredients, stir around till the dals turn golden.
Add the spiced potato cubes, toss well to coat with whole spices. Let the potato brown on a low flame. For this it is necessary that you don't keep tossing them around, keep them on a low flame and turn around after 10 minutes, to brown the other sides.
Once ready, garnish with coriander and serve hot.
Recipe for Vendakkai Curry (Dry okra / lady's finger / bhindi saute):
In a wok, heat oil. Splutter the mustard seeds, fry the red chillies and saute the udad dal till golden. Add in the sliced okra, tumeric and salt and saute on medium flame off and on for 7-8 minutes till okra is cooked yet lightly crunchy.
Do not cover while cooking.
Serve with rice and rasam / sambar / mor kozhambu.