Brahmin style Onion Sambar Recipe | South Indian is prepared with pearl onions, sambar powder, cooked toor dal, tamarind pulp and salt served as side dish with idli dosa or rice.
- sambar onions/ pearl onions – 20 number
- sambar powder – 1 tsp see Chettinad Sambar powder
- turmeric powder – 1/4 tsp
- tamarind pulp – 1 tsp
- cooked toor dal – 1 cup
- salt – to taste
- ghee – 2tsp
- red chillies – 8-9
- coriander seeds/ malli – 4 tsp
- channa dal/ kadalai paruppu – 3 tsp
- fenugreek seeds/ vendhayam – 1/2 tsp
- greated coconut – 1/2 cup
- sambar onions – 3-4 (optional)
- veg oil – 1 tsp
- mustard seeds/ kadugu – 1/2 tsp
- fenugreek seeds/ vendhayam – 1/4 tsp
- asafotedia/ perungayam – pinch
- curry leaves – few
- green chilly – 1 slit
1. Cook toor dal in a pressure cooker.
2. Fry red chillies, coriander seeds, fenugreek seeds and channa dal in one tsp of oil.
3. Add grated coconut and fry for few more minutes.
4. Cool down to room temperature and grind into a fine paste.
5. Now add 2 tsp of ghee in a pan. Add sambar onions and fry for few minutes. Add tamarind pulp, salt and water. Close and cook for few minutes.
6. When onions were soft add cooked toor dal, ground mixture, sambar powder and turmeric powder. Mix well and keep it in low flame.
7. In another pan add one tsp of veg oil, add mustard seeds, fenugreek seeds, slit green chilly and when it splutters add asafoetida and curry leaves. Pour it in the sambar and serve as side dish for idli, dosa or rice.