Onion Sambhar is a classic and flavourful gravy made with shallots or onions as you might call them and freshly ground spices.It would always e on the to do list when guests pop over in the south indian luch menu.Though all samhar varieties require a tamarind base and the main ingredient being sambhar powder,each recipe has a peculicar taste and aroma of its own.This samhar is usually thick from the ones we make to serve as a side dish for idlis and dosas.Oions used here is a variety called sambhar oion or madras onion,It has other names too such as shallots and baby onion.See down below the tasty and quick way to make a rich samhar with shallots.
SUMMARY
Course:Lunch/Gravy for rice
Cuisine:South Indian
Serves:2
Preparation Time:15 minutes
Cooking time:15 minutes
Total time:30 minutes
INGREDIENTS
TO ROAST AND GRIND
| Channa Dal | 3 tsp |
| Coriander Seeds | 3 tsp |
| Red Chilly | 3 |
| Black Pepper | 1/2 tsp |
| Cumin/Jeera | 1/2 tsp |
| Coconut (GRATED) | 3 tsp |
| Shallots | 20 |
| Tamarind | a gooseberry sized ball |
| Sambhar Powder | 2 tsp |
| Mustard | 1/2 tsp |
| Fenugreek/Methi | 1/2 tsp |
| Red Chilli | 2 |
| Oil | 1 tsp |
| Cooked Tur Dal | 1/2 cup |
| Salt | to taste |
| Curry Leaves | a few |
| Coriander Leaves | a few |
HOW TO MAKE
- Soak tamarind in water.In a heavy bottomed vessel add oil followed by mustard,fenugreek and red chilli.
- Once mustard crackles add shallots and fry till pink.Add sambhar powder.
- Add tamarind extract and boil till onions are cooked.
- In a pan add the ingredients given in the to roast and grind table except grated coconut and fry till golden brown.Now dry roast grated coconut.
- Put both of these in a blender and powder coarsely,
- Add this powder to the boiling sambhar mixture.Wit till raw smell goes away.
- Keep cooked tur dal ready.Add this to the sambhar.
- Boil till flavors get amalgamated and the mixture thickens.
- Garnish with curry and coriander leaves.
- Onion Sambhar is ready.Serve with hot steaming rice and any curry.
Notes
- Always use fresh shallots.
- Ensure that the shallots are fried in oil before adding tamarind extract.Frying the onios gives a nice aroma.
- You can skip roast and grind powder and make sambhar plain too.
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