Let's do the Preparation
Steps are
Soak tamarind
Peel onion
Dry roast sambar masalas, powder
Grate or cut coconut
Curry leaves
Roast and crushed hing cake
Now, Let's start making the most delicious sambar.
Ingredients
200 grams baby onion ( sambar onion)
A lemon sized tamarind, soak in water
1/2 of a small coconut, grate, or cut into pieces whatever convenient to you.
100 grams tuvar dal
A few curry leaves
1 tsp Turmeric powder
Salt as required
2 tbsp ghee or gingly oil for frying onions and for the tadka
For dry roast
1 tbsp chana dal
1 and a half tbsp coriander seeds
3 spicy dry red chilies and 3 non spicy dry red chilies
A little methi seeds (10 nos)
1/4 tsp roasted crushed hing cake
Method
Wash, clean trim and peel baby onion
Squeeze and extract tamarind pulp, pour it in kalchatti adding a glass of water, add 1/2 tsp of turmeric powder, allow it to boil, the raw smell from tamarind must go.
Dry roast chana dal, coriander seeds and red dry chilies in very slow flame, I did it separately so that all Ingredients get roasted well and you get the aroma of the Ingredients. Cool and make powder in mixer jar.
Add coconut and further make a paste.
Wash and cook tuvar dal in cooker by adding just enough water and 1/4 tsp turmeric powder keep it for cooking. Switch off after 2 whistles.
In a kadai pour a little oil add the peeled onions and ra pinch of salt roast till translucent
The tamarind pulp would have reduced and the raw smell must have gone by now, we can add the roasted onions add little more water, salt and allow it cook further.
Add coconut, sambar powder paste, add a little more water. Bring the sambar to boil.
Add the cooked tuvar dal, adjust salt and mix well.
In a small kadai pour oil add mustard seeds allow it to splutter. Add curry leaves pour on the prepared sambar.
Serve with hot steaming idli.
Enjoy delicious aromatic baby onion sambar.
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