Onion sambar

                

Ingredients

1. Red chillies----10 Nos
2. Coriander seeds---3 Table spoon
3. Channa dhal---1 Tablelspoon,
4. Fenugreek seeds---1Teaspoon,
5. Wet coconut scrapings---3Tablespoon
6. Tamarind powder---3Teaspoon
7. Turmeric powder---1/2 Teaspoon
8. Salt---To taste,
9. Toor dhal---3/4 Cup
10. Peeled pearl onions---150 Gms,
11. Green chillies---3 Nos,
12. Mustard seeds---1 Teaspoon
13. Urad dhal---2 Teaspoon,
14. Cooking oil---3 Tablespoon
15. Curry leaves---1 2 Leaves,
16. Coriander leaves--- For dressing.

Procedure

• Cook dhal in a cooker with ½ teasp of asafetida and keep aside.
• Heat 2 tblsp of oil and sauté the onions with green chilies to golden colour and add to the dhal.
• Add  tamarind powder, turmeric powder, and salt
• Allow the onions to cook for 5 minutes.
• Heat a pan and roast all spices except urad dhal and mustard seeds to golden colour and grind them to a fine paste.
• Add this paste to the gravy and allow it to simmer for 10 minutes.
• Season with urad dhal and mustard seeds and coriander leaves, with 1table spoon of oil.
• Garnish with coriander leaves
• 1/2 Teasp of jaggery can be added to enhance the taste.
• In the place of onions vegetables like drumstick, brinjal, pumpkins and capsicums can be used.
• serve hot with rice.