Wednesday, January 21, 2009
Vengaya Sambhar (Onion Sambhar)
This is one of my favourite Sambhars. I love to eat it with Dosais and Idlis. It has just the right flavor to dip a piece of idli and pop into your mouth.
2 red onions sliced
3 tsp Sambhar powder
1 tsp salt
1 tbsp tamarind paste
1 pinch turmeric
1 tsp Hing (Asafoetida)
1/2 cup Toor daal pressure cooked
Heat 1 tbsp Oil.
1 tsp mustard seeds
When the mustard seeds splutter, add
1 tsp Urad daal
1 dry red chilli
1 sprig curry leaves
Pressure cook the daal in a cooker for 3 whistles.
In a big pan, saute the onion till pink.
Add the tamarind paste and 3 cups of water.Add salt, turmeric and hing.
Boil well till the water and tamaraind become thick in consistency (15 mins or so).
Add the daal.
Add water (about 1 cup or so) depending on how thick you want the sambhar to be.
Give it a boil .
Add the above tempering and enjoy hot with rite, idlis or dosais