SMALL Onion sambar / SHALLOT SAMBAR RECIPE
SHALLOT / ONION SAMBAR
INGREDIENTS
- Shallots /small sambar onions – 150 or 200 grms
- Tuvar dal – ½ cup
- Tomato – 1
- Turmeric pwdr – ¼ tsp
- Freshly grated coconut – 2 or 3 tbsp
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – ¼ tsp
- Sambar pwdr – 2 tbsp
- Chilli pwdr – if required
- Asafoetida – a generous pinch
- Tamarind – gooseberry size
- Curry leaves – few
- Coriander leaves for garnish
- Salt to taste
PREPARATION
- Clean ,wash ,rinse and soak the dal for sometime. Pressure cook it with little salt + little turmeric + tomato + 2 cup of water till soft .Mash it and keep aside .
- Peel the shallots .Chop it onto 2 or 3 slices if big in size .[ soak the onion in water for sometimes to ease peeling ]
- Soak tamarind in 1 cup hot water for sometime ,squeeze and extract the juice.
METHOD
Heat oil in a pan ,add mustard seeds + fenugreek seeds and let it splutter . [fenugreek seeds should not burn else it will give a bitter taste]
Add onion / shallots + curry leaves and fry for few mins till translucent .
Add coconut and fry for few seconds.
Lower the flame and add asafoetida + ¼ tsp turmeric pwdr + sambar masala pwdr + salt and fry it [ don’t burn ]
Add tamarind extract and mix well , raise the flame to medium and cook for a minute.
Add the cooked dal + water and mix well .[add water as per the consistency you want – the sambar thickens on cooling ]
Adjust salt if required .
Simmer on low flame for 2 – 3 minutes .
Garnish with coriander leaves .
Serve with rice or any SouthIndian breakfast.
NOTE
- You can prepare this recipe using freshly ground sambar masala – refer here – Sambar made with freshly grounded masala
- If you don’t have shallots you can use sliced onions .
- For strong flavour of sambar add 3 tbsp of sambar pwdr.
- Sambar pwdr already has chilli ,if required add chilli pwdr .
- You can add 1/2 tsp of grated jaggery.
- Use coconut oil for more flavour.
- Adjust water as per the consistency you want ,sambar thickens on cooling as the sambar masala also has dal in it which acts as thickening agent.
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