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INGREDIENTS
FOR SAMBAR POWDER:
- 1 tsp coconut oil
- ¼ tsp methi / fenugreek
- ¼ cup coriander seeds
- 1 tbsp cumin / jeera
- 1 tsp urad dal
- 1 tsp chana dal
- 20 dried red chilli
- few curry leaves
- ¼ tsp hing / asafoetida
FOR SAMBAR:
- 2 tbsp oil
- 20 small onion
- 3 clove garlic, crushed
- 1 chilli, slit
- ¼ tsp turmeric
- 1 tsp salt
- 1 tomato, chopped
- ¾ cup tamarind extract
- 1 cup water
- 1½ cup toor dal, cooked
- 1 tsp jaggery
- 2 tbsp coriander
FOR TEMPERING:
- 2 tsp oil
- 1 tsp mustard
- ¼ tsp methi / fenugreek
- few curry leaves
- pinch hing / asafoetida
- 2 dried red chilli
INSTRUCTIONS
SAMBAR POWDER RECIPE:
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firstly, in a pan heat 1 tsp coconut oil and roast ¼ tsp methi.
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now keeping the flame on low add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal and 1 tsp chana dal.
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roast until the spices turn golden brown.
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further, add 20 dried red chilli, few curry leaves and roast until the chillis turn crisp.
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cool the spices completely and transfer to the blender along with ¼ tsp hing.
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blend to a slightly coarse powder and sambar powder is ready.
ONION SAMBAR PREPARATION:
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firstly, heat 2 tbsp oil and saute 20 small onion, 3 clove garlic and 1 chilli for 2 minutes.
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add ¼ tsp turmeric and 1 tsp salt. saute for a minute.
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further add 1 tomato and saute well.
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now add ¾ cup tamarind extract and 1 cup water.
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cover and boil for 10 minutes or until raw flavour are gone.
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add 1½ cup toor dal and mix well adjusting consistency as required.
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further get to a boil for 2 minutes.
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add 3 tsp prepared sambar powder and 1 tsp jaggery.
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mix well and boil for a minute.
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prepare the tempering by heating 2 tsp oil.
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splutter 1 tsp mustard, ¼ tsp methi, few curry leaves, pinch hing and 2 dried red chilli.
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pour the tempering over sambar.
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add 2 tbsp coriander and mix well.
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finally, enjoy onion sambar with hot steamed rice.
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