Onion Sambar, Masala Sambar, Arachuvitta Sambar

Filed under Vegetarian
4, 1 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 1 reviews

Posted by
Posted on 22, Sep 2016
Serving 7-10 people
Ready in 40-45 minutes
Post Views 1.3 K views
Post Rating 4.00 out of 5 , from 1 review
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Ingredients
  • Red Pearl Onions - 15-20 Nos, halved
  • Grated Jaggery - ½ Tablespoon
  • Water as required, approx: 1 - 1 ½ cup, adjust
  • Chopped coriander leaves - 2 Tablespoon
  • Salt to taste

For Cooking Dal:

  • Split Pigeon peas, Toor Dal - 1 cup
  • Onion, medium sized - 1 Nos, cubed
  • Tomato, medium sized - 2 Nos, cubed
  • Turmeric powder - ¼ Teaspoon
  • Water as required

For Sambar Masala paste:

  • Split Black Gram, Urad Dal - 1 Teaspoon
  • Yellow split Chickpeas, Chana Dal - 1 Teaspoon
  • Fenugreek Seeds - ¼ Teaspoon
  • Raw rice - 1 Teaspoon
  • Dried Kashmiri Red chilies - 6-8 Nos, adjust
  • Coriander seeds - 1 Tablespoon
  • Grated Coconut - 2 Tablespoon
  • Tamarind - small gooseberry sized, adjust
  • Water - ¼ cup

For Tempering:

  • Split Black Gram, Urad Dal - ½ Teaspoon
  • Asafoetida powder - ¼ Teaspoon
  • Mustard Seeds - ½ Teaspoon
  • Dried Red chillies - 2 Nos, halved
  • Curry leaves - 1 sprig
  • Vegetable oil or Ghee - 1 Tablespoon
Directions

Cooking Dal:

  1. In a pressure cooker, add in the toor dal, chopped onion, tomato, turmeric powder, enough water and mix well.
  2. Pressure cook until the toor dal is cooked well. Set aside.

Sambar masala Preparation:

  1. Heat a pan, add in the urad dal, channa dal, raw rice, fenugreek seeds, coriander seeds and dried red chillies.
  2. Dry roast until slightly brown on low heat. Transfer to a bowl.
  3. In the same pan, add grated coconut and dry roast until golden brown on low heat.
  4. Grind together the roasted ingredients, tamarind, enough water and make a smooth paste. Set aside.

Sambar Preparation:

  1. Heat oil or ghee in a pan, add in the urad dal, mustard seeds, red chillies and saute until the mustard seeds starts to splutter on low-medium heat.
  2. Then add in the asafoetida powder and saute for few seconds on low heat.
  3. Now add in the halved pearl onions, curry leaves and saute until the onions are slightly soft.
  4. Pour this in the cooked dal, along with ground masala, enough water and salt. Mix well and cook for about 5-8 minutes on medium heat.
  5. Then add in the grated jaggery and mix well. Cook for another 5 minutes.
  6. Remove from heat, garnish with chopped coriander leaves and serve warm.
4, 1 reviews

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