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Saturday, November 3, 2012

Onion(Eerulli) Sambar

Ingredients:
3/4 - 1 liter vessel full of Sambar Onion
4 Tomatoes
1 Green Chilly
3/4 cup grated Coconut
3/4 - 1 cup cooked Yellow Lentils
Small grape sized Tamarind (Optional)
Large grape sized Jaggary
Salt to taste
3 tsp Coriander seeds
1 tsp Yellow Lentils
1.5 tsp Mustard seeds (1/2 tsp for Masala, 1 tsp for Seasoning)
1/2 tsp Black Gram seeds
1/4 tsp Fenugreek seeds
1/3 tsp Cumin seeds
4 - 5 Red Chillies
12 - 15 Curry leaves (Half for Masala and remaining half for Seasoning)
Big pinch of Asafoetida
Pinch of Turmeric powder or small piece of dried Turmeric
4 - 5 strands of Coriander leaves
2 tsp Oil

Recipe:

Remove the outer cover of onion, wash and keep them aside. Cut the tomatoes into medium sized pieces as shown in the picture below. Cut the green chilly into two halves.

Put red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, black gram seeds, yellow lentils, fenugreek seeds, 1 tsp oil in a pan and heat. Once it starts giving nice aroma, add asafoetida powder, 5-6 curry leaves, turmeric powder and fry them for about 1 min in low flame.(If you are using dried turmeric, add it at the beging along with other ingredients.) Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.)

Put chopped tomato, green chilly, onion in a vessel. Add salt, jaggary, little amount of water and cook them well by covering a lid. Once its cooked add cooked yellow lentils and bring them to boil.
Add the ground masala, mix well and bring them to boil. (Add salt, water if required.) Add chopped coriander leaves mix well and switch off the flame.
Put 1 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Idli/Rice/Dosa/Chapathi.