Shallot (Small Onion) Sambhar
Ingredients:
- Toor daal – 1/2 cup
- Tamarind(a lemon sized) pulp
- Turmeric powder – 1/2 tsp
- Chilly powder – 1/2 tsp
- Curry leaves – a few leaves for garnishing
- Salt to taste
For Masala Paste:
- Fenugreek Seeds – 1/4 tsp
- Asafoetida Powder – 1/2 tsp
- Cumin Seeds – 1 tsp
- Coriander Seeds – 3 tbsp
- Urad daal – 1 tsp
- Chana daal – 1 tsp
- Grated Coconut – 1/4 cup
- Shallots(small onion) peeled – 250 g
- Coconut Oil – 2tsp
For Temepring:
- Coconut Oil – 2 tbsp
- Mustard – 1tsp
- Cumin Seeds – 1 tsp
- Fenugreek Seeds – 1/4 tsp
- Dry Redchillies – 2
- Curry leaves
Preparation:
- Pressure cook toor daal and set aside without draining.
- Soak the tamarind in 1/2 cups of hotwater for 15 mins.strain tamarind water into another container squeezing as much liquid as possible out of the pulp.
- Discard pulp and set the juice aside.
- For masala paste, heat 2 tsp oil in a heavy pan.
- Add fenugreek,asafoetida,cumin,coriander,urad daal,chana daal,4-6 shallots, and grated coconut
- Saute for 2-3 mins.
- Blend it into a paste with a little water.
- Heat 2 tsp oil in a kadai.
- Add mustard seeds,cumin,fenugreek,halved red chilly and few curry leaves. When mustard starts spluttering, add remaining shallots.
- Saute over low heat for about 3 mins.
- Add tamarind juice,ground turmeric and salt to taste.cover and simmer for 5-7 mins until the raw smell of tamarind disappears.
- Add undrained cooked daal and coconut masala paste.
- Cook for another 5 mins until thoroughly blended .
- If the sambhar is too thick, add 1/4 cup of water and bring to boil.
- Garnish with curry leaves.
wow !
I love sambar with coconut in it.
wanted to try but did’nt have the right recipe thanks
thanks mallu.i have added u in my Favourites :):)))