Onion Sambar (Madras)

Recipe By:
Red.Rose
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  • Total Time 40 min Ico-add
  • Yield 6 Servings
  • Level Medium

Serve this dish with deep fried crispy papads while serving with rice, which adds to its authenticity.
 

Ingredients

  • 2 cups toor dal
  • Tamarind big lemon size
  • 250 grams madras onion
  • Salt to taste
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida powder
  • 1 tablespoon oil
  • For wet grinding:
  • 1/2 teaspoon methi seeds
  • 2 teaspoon coriander seeds
  • 2 teaspoon channa dal
  • 6 red chillies
  • 1/4 teaspoon asafoetida (powder)
  • 1 cup fresh coconut gratings
  • For seasoning:
  • 1 teaspoon mustard seeds
  • 1 broken red chilli
  • 2 sprigs curry leaves
  • For garnishing:
  • 2 sprigs coriander leaves
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Directions

  1. 1. Wash toor dal well and pressure cook, adding just enough water, a pinch of turmeric powder and asafoetida.
  2. 2. Extract the tamarind pulp. (You may need less amount of tamarind if you add a few spoonful of tomato puree)
  3. 3. Fry the peeled onions in two teaspoon oil till soft.
  4. 4. Add the fried onions with the tamarind pulp and boil adding enough salt, turmeric powder (1/4 teaspoon) and a pinch of asafoetida.
  5. 5. Heat 2 teaspoon oil and fry methi seeds, red chillies, asafoetida, channa dal
  6. 6. And coriander seeds till roasted well and a nice smell comes.
  7. 7. Add the fresh coconut gratings mix well and grind to a fine paste.
  8. 8. Mix the ground masala to the boiling tamarind mixture.
  9. 9. Boil and simmer for 3 minutes.
  10. 10. Add the cooked toovar dal and allow to boil for another 2 mts.
  11. 11. Garnish with coriander leaves and remove from heat.
  12. 12. Season with mustard seeds, red chilli and curry leaves.
  13. 13. Serve with rice, dosa, uppuma, idli etc.