Onion Sambar

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Onion sambar is a simple and easy sambar recipe made with small onions or shallots. The recipe is basically an extension to a typical south Indian sambar with a typical sambar powder but without all fancy vegetables in it. The recipe is an ideal side dish to steam rice and can be served for lunch or dinner or even for tiffin boxes.

Onion Sambar

Onion Sambar

Recipe by Ushakal GroupCourse: Veg SambarCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • For Sambar Powder:

  • 1 tsp coconut oil

  • ¼ tsp methi / fenugreek

  • ¼ cup coriander seeds

  • 1 tbsp cumin / jeera

  • 1 tsp urad dal

  • 1 tsp chana dal

  • 20 dried red chilli

  • few curry leaves

  • ¼ tsp hing / asafoetida

  • For Sambar:

  • 2 tbsp oil

  • 20 small onion

  • 3 clove garlic, crushed

  • 1 chilli, slit

  • ¼ tsp turmeric

  • 1 tsp salt

  • 1 tomato, chopped

  • ¾ cup tamarind extract

  • 1 cup water

  • 1½ cup toor dal, cooked

  • 1 tsp jaggery

  • 2 tbsp coriander, chopped

  • For Tempering:

  • 2 tsp oil

  • 1 tsp mustard

  • ¼ tsp methi / fenugreek

  • few curry leaves

  • pinch hing / asafoetida

  • 2 dried red chilli, broken

Directions

  • Sambar Powder Recipe:
  • Firstly, in a pan heat 1 tsp coconut oil and roast ¼ tsp methi.
  • Now keeping the flame on low add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal and 1 tsp chana dal.
  • Roast until the spices turn golden brown.
  • Further, add 20 dried red chilli, few curry leaves and roast until the chillis turn crisp.
  • Cool the spices completely and transfer to the blender along with ¼ tsp hing.
  • Blend to a slightly coarse powder and sambar powder is ready.
  • Onion Sambar Preparation:
  • Firstly, heat 2 tbsp oil and saute 20 small onion, 3 clove garlic and 1 chilli for 2 minutes.
  • Add ¼ tsp turmeric and 1 tsp salt. Saute for a minute.
  • Further add 1 tomato and saute well.
  • Now add ¾ cup tamarind extract and 1 cup water.
  • Cover and boil for 10 minutes or until raw flavour are gone.
  • Add 1½ cup toor dal and mix well adjusting consistency as required.
  • Further get to a boil for 2 minutes.
  • Add 3 tsp prepared sambar powder and 1 tsp jaggery.
  • Mix well and boil for a minute.
  • Prepare the tempering by heating 2 tsp oil.
  • Splutter 1 tsp mustard, ¼ tsp methi, few curry leaves, pinch hing and 2 dried red chilli.
  • Pour the tempering over sambar.
  • Add 2 tbsp coriander and mix well.
  • Finally, enjoy onion sambar with hot steamed rice.

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