Pearl Onion Sambhar | How to make Pearl Onion Sambhar

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BySujata Limbu
Created on 24th Aug 2015
  • Pearl Onion Sambhar, How to make Pearl Onion Sambhar
Pearl Onion Sambharby Sujata Limbu
  • Pearl Onion Sambhar | How to make Pearl Onion Sambhar (91 likes)

  • 1 review
    Rate It!
  • By Sujata Limbu
    Created on 24th Aug 2015

About Pearl Onion Sambhar

The famous South Indian Sambar cooked with shallots/ pearl onions. Soft and delicious pearl onions simmered and cooked in spiced tamarind water but in the Malyalee preparation there's a bit of coconut that is native makes it very Kerala

Pearl Onion Sambhar, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sujata Limbu. Pearl Onion Sambhar is a dish which demands no explanations, it's a whole world of flavour in itself. Pearl Onion Sambhar is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Pearl Onion Sambhar by Sujata Limbu is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Pearl Onion Sambhar.

  • Prep Time0mins
  • Cook Time25mins
  • Serves4People

Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

Pearl Onion Sambhar

Ingredients to make Pearl Onion Sambhar

  • 150 grams pearl onions (20 -22)
  • 1-2 Drumstick pieces
  • 2 cups water (to pressure cook)
  • ½ cup toor dal
  • 1 small sized tomato
  • 2 teaspoon sambar powder
  • ½ tablespoon tamarind soaked in water
  • ĵ teaspoon turmeric powder
  • 340 ml water
  • Salt to taste
  • 9 to 10 curry leaves
  • 2 tablespoon oil
  • 2 dried red chilies
  • 1 teaspoon urad dal
  • ½ teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • A pinch of asafoetida
  • 1/2 fresh coconut grated

How to make Pearl Onion Sambhar

  1. Wash the dal and pressure cook it along with the turmeric powder. Let the dal cook for 15-20 minutes until 7-8 whistle blows.
  2. In the meantime, soak the tamarind in a little hot water for 15-20 minutes.After this time period, extract the pulp from the tamarind. Keep this aside.
  3. Also soak the onions in water for a time period of 20-30 minutes.
  4. Once the dal is completely cooked, mash it using the back of a ladle and keep aside.
  5. After the onions are completely soaked, peel them and keep aside. Wash the tomato and finely chop it.
  6. Take a pot/pan, and heat the oil in it. Add in the mustard seeds and the urad dal. Let the seeds pop and saute till the dal turns into a slightly maroon color.
  7. Take the dried red chilies, grated coconut, sambar powder and fenugreek seeds. Saute once again till the chilies change color. Cool and grind.
  8. In the popped mustard seeds put in the peeled onions and curry leaves together. Give it a good stir and saute till the onions become transparent.
  9. Once the onions are cooked, put in the drumsticks along with the finely chopped tomato and a pinch of asafoetida. Stir this mixture well and cook till the tomato pieces are soft.
  10. Add the coconut mix to this. Next pour in the extracted tamarind pulp, also pour in water and stir this well so that the flavours combine together.
  11. Let it simmer and cook until the raw smell of tamarind fades away.
  12. Then add in the sambar powder, mashed dal and give it a good stir. You can add more water if needed, also add salt as per your taste and mix it well.
  13. Let this sambar simmer for another 6-7 minutes.
  14. Once cooked, serve warm with dosa, idli or freshly cooked rice.

Reviews for Pearl Onion Sambhar (1)

Swetha Ravindrana year ago
no where mentioned to add drumstick ...
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