¾TspMustard Seeds + ¾ Tsp Methi Seeds for Seasoning
To grind :
2-3Nos Dried Red Chilli
Dry roast all the ingredients other than grated coconut, in Table 2 in 2 tsp of oil. Roast until they slightly begin to change color and a lovely aroma of roasted spices begins to come .Let it cool down. Grind along with coconut, using a little water (4- 6 tsp) and obtain a fine, thick paste.
Soak tamarind in 1/2 cup of warm water for 10 min. Squeeze out all the juice of the tamarind & keep it aside. Pressure cook the Tur Dal and set it aside once its
Peel the onions, wash them and set it aside. If the onions are slightly large chop them into two halves.
In a kadai, fry the onions in 2-3 tsp of oil to eliminate the raw smell. To this , add tamarind water , turmeric powder & salt to taste.
Allow this mix to boil for some time. Sprinkle some jaggery and about 1 cup of water if quantity has reduced to half.Allow this mix to boil further. At this stage add cooked tur dal and the coconut- spices paste. Let this mixture boil for a little more time until sambar is well mixed with all the new additional ingredients.
Turn of the gas and prepare for seasoning in another small pan. Heat 1 tsp of oil and add mustard seeds and methi seeds. Once the mustard begins to splutter, quickly pour it onto the prepared sambar.
Garnish the Sambar with chopped coriander leaves.
Onion Sambar is ready to be served with Rice & Aloo Podimas (A Potato delicacy). An Ideal Sunday Lunch.
Use freshly grated coconut or frozen grated coconut to get optimised flavour. Desiccated coconut would
altogether alter the flavour and is not recommendable.
You could use large onions, but the small onions ( shallots) renders a bit of sweet flavour .
Dried Chilli could be increased if you like it spicier. If you do not enjoy your sambar with a ting of
sweetness, reduce the jaggery further.