Sambar with shallots/ sambar onion

cooked sambar

 to peel shallots, cut edges & immerse in water for 15- 20 minutes

 shallots, garlic, chilies, curry leaves ready for seasoning

Sambar with shallots

Ingredients

Shallots 15-20  peeled       green chili 1 cut fine        curry leaves       fresh coriander leaves

Tamarind juice 2 cups         cooked tuvar/ arhar dal   1 ½- 2 cups          samabr pdr  1 ½- 2 tsp

Salt to taste   oil 2 tsp       atta/wheat flr 1 tsp           hing/asafetida  ¼ tsp          mustard seeds  1 tsp

Methi/ fenugreek seeds ¼ tsp        garlic 2-3 pearls chopped fine optional

Method

1)      cut the top & bottom of shallots, peel & keep it aside.

2)      Soak a small ball of tamarind in hot water, squeeze out its juice by adding little water twice,s tarin & keep it aside.

3)      Pressure cook arhar dal for 4 whistles with ¼ tsp turmeric pdr & keep aside.

4)      In a thick pan, add oil, add mustard seeds, once it crackles, add fenugreek/methi , add shallots/ sambar onion, along with some finely chopped curry leaves, green chilies, garlic, sauté till onion turns transparent. This can be done by adding a pinch of salt to onion while frying, as it gives out water, then it can be fried in less oil, or by keeping it covered.

5)      Add tamarind juice, salt, hing, sambar pdr, some finely chopped coriander leaves.

6)      Let this mixture boil in low flame for 10 minutes.

7)      Now add atta to cooked dal, mix well, add to the boiling mixture, mix well.

8)      Let this mixture boil for 2-3 minutes well.

9)      Remove, garnish with come washed & finely chopped coriander leaves.

Ps- this goes well with plain boiled rice, idli, dosa, adai, vada, pongal.