Deciding the lunch menu everyday is a big task as I have to find a common ground - recipes that all three of us like. Today, being my daughter 's star birthday, I decided to cook items that she likes the most. So, I finalized the menu to be onion sambar, potato curry, vermicelli payasam, aamai vadai.
Ingredients
Roast all of the above except coconut in a pan with little oil and grind it along with the fresh coconut. Taste of the sambar changes, if the coconut is also roasted. Mix the ground masala & cooked dal into a paste with little water. Take care not to add too much of water, as consistency of the sambar will be very watery.
Method
Heat oil in a pan/vessel. Add mustard seeds and let it splutter. Add peeled onions and saute it for a while - until it becomes soft.
Add tamarind water followed by sambar powder, salt to the sauted onions and allow it to boil until the raw smell of tamarind goes. Now, add the masala & dal paste to the sambar and bring it to a boil.
Add curry leaves & piping hot sambar is ready to serve.
Tip: If the sambar is watery, mix little water to the rice flour without any lumps and add it to the sambar and bring it to a boil. Do this as the last step before you remove the vessel from the stove. But remember, adding too much of rice flour also changes the taste of the sambar.
Serve onion sambar with hot rice. This sambar also goes well with idli / dosa.
Ingredients
- Peeled small onions (Shallots) - 25 nos
- Tamarind juice from lemon sized tamarind - 5-6 cups
- Toor dal - pressure cooked & mashed - 1 cup
- Mustard seeds - 1/2 teaspoon
- Sambar powder - as required (My family likes it spicy, so I added 2 teaspoons)
- Salt - to taste
- Curry leaves - few
- Rice flour - very little
- Red chillies - 4 nos
- Fenugreek seeds - 1/2 teaspoon
- Channa dal - 1 tablespoon
- Coriander seeds - 1 tablespoon
- Raw coconut - 1/2 tablespoon
Roast all of the above except coconut in a pan with little oil and grind it along with the fresh coconut. Taste of the sambar changes, if the coconut is also roasted. Mix the ground masala & cooked dal into a paste with little water. Take care not to add too much of water, as consistency of the sambar will be very watery.
Method
Heat oil in a pan/vessel. Add mustard seeds and let it splutter. Add peeled onions and saute it for a while - until it becomes soft.
Add tamarind water followed by sambar powder, salt to the sauted onions and allow it to boil until the raw smell of tamarind goes. Now, add the masala & dal paste to the sambar and bring it to a boil.
Add curry leaves & piping hot sambar is ready to serve.
Tip: If the sambar is watery, mix little water to the rice flour without any lumps and add it to the sambar and bring it to a boil. Do this as the last step before you remove the vessel from the stove. But remember, adding too much of rice flour also changes the taste of the sambar.
Serve onion sambar with hot rice. This sambar also goes well with idli / dosa.
Hi Sasi
ReplyDeleteWhat is the brand name of sambar powder you used here? Or is it home made ? My husband liked the sambar we had at ur place . I am thinking of trying it at home .
Thanks
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