Arachuvitta Onion sambar is a tasty sambar which goes well with Rice as well as with Idli, Dosa and all tiffen items. In this sambar, we are adding freshly ground sambar powder so it has rich aroma and great taste. This sambar powder is also called as "varutharacha sambar podi" means we are grinding this powder after roasting.
- 1 cup Shallots/Small onions/Sambar vengayam (skin peeled)
- 2 Tomatoes
- 1 Lemon size Tamarind
- 1 tsp Jaggery
- 1 cup Toor dal/Thuvaram paruppu
- 1 tsp Mustard seeds
- 1 ladle Oil
- 1 tbsp Coriander leaves (finely chopped)
- A spring Curry leaves (chopped finely)
- As per taste Salt
- 2 tsp Channa dal/kadala paruppu/Bengal gram
- 2 tsp Urad dal
- 1/2 tsp Fenugreek seeds
- 2 tbsp Coriander seeds
- A small piece Asafoetida/Hing
- 3 Red chillies (normal)
- 2 Byadagi red chillies *
1) Pressure cook toor dal with a pinch of turmeric powder and enough water and keep aside.
2) Heat a kadai and dry roast ingredients given in "To grind" one by one. First add Channa dal to kadai and roast it till light brown and keep aside, next add Urad dal and roast it same way and transfer to Channa dal. Then add fenugreek seeds and roast till nice aroma arises. Then roast Asafoetida, Coriander seeds and Red chillies one by one. Make sure they don't get burnt by maintaining medium flame.
3) * Byadagi mirchi/ Byadagi red chillies gives nice red colour to sambar, and will not have spiciness at all (similar to Kashmiri mirchi). In case, you don't get these mirchis you can skip it.
4) Let the roasted ingredients cool down, then dry grind it to coarse powder. Now grate the Tomatoes and keep aside. Add warm water to tamarind and prepare tamarind paste.
5) Heat oil in a kadai and crackle Mustard seeds, Then add onions and fry it till they gets slightly roasted and cooked.
6) Add grated tomatoes and fry till oil gets separated and tomatoes are cooked well.
7) Now add 1/2 cup water and close it with a lid for onions to cook well.
8) Then add cooked Toor dal, Salt and mix well and leave it to boil for 10 minutes. Maintain medium flame through out this process.
9) Now add tamarind extract and Jaggery, let it boil for 10 minutes.
10) Switch off the flame and add 2 tbsp of freshly ground sambar powder and chopped coriander and curry leaves. Mix well.
Tasty Sambar is ready.
1) If you are preparing this sambar as side dish for tiffen items like Idli, dosa, pongal etc dilute it with more water. If you are preparing this sambar for rice, make this sambar as thick one.
2) You can also slit 2 green chillies vertically and add while frying onion for extra spiciness.
3) You can also add 1 tbsp of grated dry coconut and grind with other ingredients. If you don't get the dried one, you can also replace with fresh coconut.
4) If you have left over sambar powder, transfer it to a airtight container and refrigerate it to use it for next time. It is better to use this powder within 2-3 days as it will lose its aroma.
5) Don't boil the sambar after adding the freshly ground sambar powder as it will lose it aroma.