I have tried this version of the onion sambar during my stay at Chennai Park Hyatt. They had this in morning breakfast as a side dish for Idli/ dosa. I was sure my husband would love this version. I have roughly followed my regular onion sambar with small modifications. This is perfect for rice/ idli or dosa. The combination of Coconut onion really goes well. If you are serving for idli/dosa only you can reduce qty of dal
Ingredients:
Sambar onion – 20
Tomato – 1 (chopped)
Red Chilli – 2-3 (whole)
Coconut milk – 1/4 cup
Fenugreek Seeds – 1/4 teaspoon
Thuvar dhal / Toor dal – 1/2 cup
Tamarind – small lemon size
Sambar Powder – 1 tablespoon
Turmeric powder – ¼ teaspoon
Salt to taste
Mustard seeds – 1/4 teaspoon
Cumin Seeds – 1/4 teaspoon
Oil – 3 teaspoon
Asafoetida powder a pinch
Few curry leaves
Method:
Wash thuvar / Toor dhal and add two cups of water and pressure cook till soft. Soak tamarind in water and squeeze out the juice. It should be around 2 cups. Peel the onion and keep it whole.
In a Kadai put the oil and when it is hot add mustard seeds when splutter add fenugreek seeds, red chili, curry leaves. When it pops up add asafetida and whole onions, Tomatoes garlic, red chilies, curry leaves and fry till the onion looks glossy.
Add Sambar powder, Turmeric powder and Salt. Mix well. Fry for 30 to 1 min in low flame
Add tamarind juice along with sambar powder, turmeric, and salt. Cook on medium flame till it boils well. Then add the cooked dhal mashed. Stir and cook till all blend well and thick.
Add coconut milk. Mix well. boil till foam forms