Ingredients:Small baby onions - 1/4 kg
Tamarind pulp
Haldi powder - 1/2 tsp
Capsicum - 1
Salt as required
Curry leaves few
Coriander leaves for garnishing
Mustard seeds - 1 tsp
Fresh grated coconut.
Toor dal - 1 cup
Roast in 1 tsp of oil and wet grind:
Chana dal - 1 1/2 tsp
Coriander seeds - 1 tsp
Methi seeds - 1 tsp
Whole red chillies - 12- 15
Method:
Peel the skin of the small baby onions and keep aside.
In a vessel make a thick tamarind extract.
Now take a kadai and season with mustard seeds and put the onions and stir little.
Pour the thick tamarind extract juice over the onions.
Add salt, haldi powder,hing and curry leaves and mix nicely and allow to boil.
Now grind the roasted items with coconut with water to a paste.
After the onions are half cooked in the tamarind water add the ground masala paste and mix nicely and allow to boil.
In the meanwhile cook toor dal in the pressure cooker with water.
After the toor dal is cooked nicely add it to the sambar and mix nicely.
Now garnish with coriander leaves and turn off the gas.
The small onion sambar is now hot and ready to be had with any curry of your choice,raitha or applam or fried papad.
