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Pearl Onion Sambhar

Aug-24-2015
Sujata Limbu
0 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pearl Onion Sambhar RECIPE

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

Recipe Tags

  • Veg
  • Everyday
  • Kerala
  • Sauteeing
  • Main Dish
  • Low Fat

Ingredients Serving: 4

  1. 150 grams pearl onions (20 -22)
  2. 1-2 Drumstick pieces
  3. 2 cups water (to pressure cook)
  4. ½ cup toor dal
  5. 1 small sized tomato
  6. 2 teaspoon sambar powder
  7. ½ tablespoon tamarind soaked in water
  8. ĵ teaspoon turmeric powder
  9. 340 ml water
  10. Salt to taste
  11. 9 to 10 curry leaves
  12. 2 tablespoon oil
  13. 2 dried red chilies
  14. 1 teaspoon urad dal
  15. ½ teaspoon mustard seeds
  16. 1/4 teaspoon fenugreek seeds
  17. A pinch of asafoetida
  18. 1/2 fresh coconut grated

Instructions

  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 (1)  

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Swetha Ravindran
Aug-19-2016
Swetha Ravindran   Aug-19-2016

no where mentioned to add drumstick ...

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