Friday, July 18, 2014

Vengaya sambhar (small onion sambhar)

toor dal / thuvaram paruppu - 1/2 cup (1 cup size = 150 ml)

turmeric powder - 1/4 tsp

cumin seeds - 1 tsp

asafoetida - a pinch

fenugreek seeds - 1/2 tsp

curry leaves - 2 sprigs

small onions - 10 - 12 nos

tomato (small size) - 1

green chili - 2

salt - as needed

red chili powder - 1/2 tsp

coriander powder - 1 tsp

tamarind - 1 inch piece

oil - 2 tsp

mustard seeds - 1 tsp

red chili - 1

coriander leaves - for garnishing

wash toor dal. Pressure cook toor dal, cumin seeds, turmeric powder, 1 sprig of curry leaves, asafoetida, 1/4 tsp of fenugreek seeds and 1 1/2 cup of water for 3 - 4 whistles
chop tomato, slit green chilies and peel off the onion skin.
once the pressure is released, mash the cooked toor dal using a laddle
again keep the cooker in the flame, add onions, chopped tomato, salt and green chilies
let it cook for 8 - 10 mins until the onion gets cooked. stir in between to avoid burning at the bottom.
add red chili powder and coriander powder . Mix well.
soak tamarind in 1 cup of water and extract the juice.
add the tamarind juice to the pressure cooker.
bring it to boil and let it cook until the raw smell is gone. transfer it to a bowl.
heat oil in a vessel and add mustard seeds, red chili and 1 sprig of curry leaves
once it splutters, add it to the sambhar
garnish it with coriander leaves and serve hot with white rice.