One of mine and my family favourite sambar :-) The tiny juicy small onion is heaven. My mom used to make this sambar with carrot poriyal or potato fry. Still I could feel the taste of that sambar which my mom makes. Last month we went to my sister Puvi's place for a vacation. After a long drive I just want to have a rasam and I asked her not to make anything except just rasam. Woww....What a lunch she made it...It was awesome...Yes...Small onion sambar carrot and potato poriyal. It was just delicious and I could taste my mom's cooking in her. I told her even and it was wowww.....The sweet little tiny, juicy onion in sambar will be perfect for lunch and that is just a heaven I can say!!! Enjoy making this onion sambar and taste even a bit :-)
INGREDIENTS:
Small onions - 2 cups
Toor dhal - 3/4 cup
Tomato - 2 chop thin and lenthwise
Tamarind - small gooseberry size
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
HOW TO MAKE:
Pressure cook toor dal by adding 2 cups of water along with turmeric powder. Allow 4 to 5 whistles and set aside. Let it get the steam released. Meanwhile, peel onion skin and keep aside. Soak tamarind in a cup of water for 20 mins and extract tamarind juice for two cups by adding water.
Heat oil in a kadai / pan splutter mustard seeds and add fenugreek seeds. Add curry leaves and asafoetida. Add small onions. Saute well and let the onions turn into transparent. Add chopped tomatoes.
When the onion and tomatoes cooked add sambar powder. Saute them well and mix well with the sambar powder. Add enough salt.
Add extracted tamarind juice and mix well. Allow to boil.
When it's boiling add cooked toor dhal. Mix well and check salt and if needed add accordingly. Cook for 5 more mins then turn off the stove. Serve with hot rice and with any poriyal or fry.
TIPS:
Grounded coconut paste can be added and that is called araichu vitta onion sambar.
You can directly grind the coconut or dry roast and then grind.
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