How to make Onion Sambar -
Sambhar with an extra inclusion of sambhar onions as a normal variation.Simple and easy to make sambar made with small onions aka pearl onion or shallots. Serve with steamed rice, idli, dosa. Onion Sambar is a very popular South Indian sambar. It goes well with rice and most South Indian tiffins.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea, Sambar onions
Cuisine : Tamil Nadu
Course : Dals and Kadhis
For more recipes related to Onion Sambar checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Mooli Ki Kadhi Dal Pakhtooni Sprouted Moong Kadhi Udupi Sambhar
Onion Sambar Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Onion Sambar Recipe
Split pigeon pea ½ cup
Sambar onions 20-25
Oil 2 tablespoons
Tamarind lemon size
Green chillies slit 4
Sambhar onions 7-8
Fresh coriander leaves ¼ bunch
Curry leaves 10-12
Mustard seeds ½ teaspoon
Whole dry red chillies 4
Fenugreek seeds (methi dana) optional ½ teaspoon
Asafoetida ¼ teaspoon
Sambhar powder 1½ teaspoons
Salt to taste
Rice flour 1 teaspoon
Method
Step 1
Wash and pressure-cook dal in two and a half cups of water with turmeric powder and 1 teaspoon of oil. Mash the cooked dal lightly with a wooden spoon. Soak tamarind in one cup of warm water. Remove the pulp, strain and keep aside. Wash, remove stems and slit green chillies.
Step 2
Peel and wash sambar onions. Clean, wash and chop coriander leaves. Wash and pat dry curry leaves. Heat remaining oil in a thick-bottomed pan, add mustard seeds, stir-fry till they start to crackle. Add whole red chillies, fenugreek seeds and asafoetida.
Step 3
Add slit green chillies, curry leaves and sambar onions and cook on medium heat stirring continuously for four to five minutes. Stir in tamarind pulp, sambar powder, salt and one cup of water. Reduce heat and simmer for six to eight minutes or till onions are tender.
Step 4
Add boiled dal and simmer for two to three minutes. Blend rice flour in a quarter cup of water and add to sambar. Stir well and cook further for two to three minutes, stirring occasionally. Sprinkle chopped coriander leaves and serve hot.
Nutrition Info
Calories : 1010 Kcal
Carbohydrates : 83.2 gm
Protein : 26.5 gm
Fat : 63.4 gm
Other : 14.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
