Onion Sambar | Easy Sambar Recipes

It happens sometimes that we have run out of vegetables but still have to prepare something. Kongu village Onion Sambar is a healthy recipe just for those difficult situations. Yet there won’t be any compromise in taste.

Recipe Cuisine : South Indian | Recipe Category: Sambar

Preparation Time: 10 mins  | Cooking Time: 30  mins | Yields: 3 cups

Ingredients:

To Cook Thur Dal:
Thuvaram Paruppu / Thur Dal	½ cup
Water	1  - 1 ½ cup
Turmeric Powder	¼ tsp
Castor Oil / Sesame Oil	1 tsp
To Grind:
Grated Coconut or equivalent	1/3  cup
Cumin Seeds	1 tsp
Garlic Pods	3
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Green Chilli (split into two halves)	2
Sambar  / Small Onion	½ cup
Small size Tomato	1
Remaining :
Tamarind	Small Gooseberry size
Salt	As required

Procedure:

1. Pressure cook the thur dal with 1 ½ cups of water, turmeric powder and  castor oil for 2-3 whistles in a medium flame.   (OR)  Add thur dal, water, turmeric powder and oil in a vessel. Mix them well and cook in a medium flame till the dal becomes soft.

2. Grind the coconut, cumin seeds and garlic pods into a fine paste using little water in a mixie jar.  Keep it aside.

3. Soak the tamarind in ¼ cup of water for 15 mins. Then extract the juice from the tamarind and keep it aside.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Then add curry leaves and green chillies. Sauté till the curry leaves become crisp.

6. Now add the randomly chopped sambar onions. Sauté till the onion becomes translucent.

7. Now pour this temper into the cooked dal (from 1). Add salt and tamarind paste (from 3). Mix them well and cook for 5 more mins.

8. Now add the ground paste (from 2) and mix them well. Cook till the sambar becomes thick.

    Yummy and tasty Onion Sambar is ready.

Note:

1. Use tamarind paste instead of tamarind.

2. If the sambar onion is big, cut it into 2-3 pieces otherwise use it as whole.

Read More

Split Green Gram / Moong Dal / Paasip Paruppu Carrot Sambar

  This sambar is a very easy, healthy recipe but takes less time to cook. 

Ingredients:

Moong Dal / Paasip Paruppu	½ cup
Carrot	1
Sambar Onion / Onion	10 / 1
Tomato	1
Garlic Pods	3
Turmeric Powder	¼ tes
Sambar Powder	2 tes
To Temper
Oil	1 tbs
Cumin Seeds	½ tes
Mustard Seeds	¼ tes
Curry Leaves	1 Spring
To Garnish
Chopped Coriander Leaves	1 tbs

Procedure:

1. Wash and half cook the moong dal with ¾ cup of water using a regular vessel. (Avoid to pressure cook the dal).

2. Heat the oil in a pan, add mustard seeds and wait for popping. Add cumin seeds, curry leaves, chopped onion and chopped garlic pods. Saute till the onion becomes translucent.

3. Then add chopped carrots and fry for a minute, add the chopped tomato and fry till tomato becomes mushy.

4. Now add the turmeric powder and fry it well. Then add water, sambar powder and salt. Mix them well. Close the lid of the pan and cook till the carrot becomes half cooked.

5. At this stage, add half cooked moong dal and mix it well. Cook till the dal and carrots are cooked well.

6. Switch off the stove and garnish with coriander leaves.

    Moong dal carrot sambar is ready to serve. This goes well with Idli, dosai and rice.

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Mini Idli Sambar

Ingredients

Thur Dal	1/2 Cup
Turmeric Powder	¼ tes
Tomato	1
Oil	1 tbs
Mustard Seeds	¼ tes
Urad Dal	¼ tes
Curry Leaves	1 Spring
Sambar Onion	¼ Cup
Tamarind	Gooseberry Size
Sugar	1 tbs
Salt	To Taste
Coriander Leaves	Handful
Dry Roast and Powder:
Oil	1 tes
Channa Dal	1 tbs
Coriander Seeds	1 tbs
Red Chilly	3-4
Asafoedita	½ tes
Curry Leaves	1 spring
Grated Coconut	¼ cup

Procedure:

1. Roast the ingredients with oil and powder them. Keep it aside.

2. Wash and pressure cook the dal with turmeric powder, tomato and 1 cup of water.

3. Mash the cooked dal with hand beater and keep it aside.

4. Heat the oil in a pan, add mustard seeds, urad dal and curry leaves. Allow it for popping.

5. Then add the chopped sambar onion and fry till the onion becomes golden brown.

6. Now add the mashed dal, ground powder, tamarind paste and salt. Mix them well. Add water if necessary.

7. Bring it to boil and cook for 5 mins. Then add sugar and coriander leaves.

This sambar goes well with Mini Idly and Dosai.

Read More

Tomato Sambar

Ingredients:

Thoor Daal	½ cup
Hybrid Tomato (Large Size)	5
Turmeric Powder	½ tes
Red Chilly Powder	1 tes
Coriander Powder	2 tes
Oil	1 tbs
Mustard Seeds	¼ tes
Urad Dal	¼ tes
Curry Leaves	1 spring
Green Chilly	1
Cumin Seeds	1 tes
Sambar Onion	½ cup
Coriander Leaves	Handful
Salt	To Taste

Procedure:

1. Wash the thoor dal and tomatoes. Cut the tomatoes into small pieces.

2. Pressure cook the dal and chopped tomatoes with 1 ½ cup of water for 3-4 whistles in medium flame.

3. After pressure has gone, mash the dal with hand beater. Keep it aside.

4. Heat the oil in a pan, add mustard seeds, urad dal, cumin seeds and curry leaves. Allow the seeds to splutter.

5. Then add the chopped onion and green chilly(cut into two halves). Saute till the onion becomes golden color.

6. Add turmeric powder, red chilly powder and coriander powder. Fry for few seconds. Then add the mashed dal and salt. Mix them well.

7. Bring to boil and garnish with coriander leaves.

     This sambar goes well with Idly, Dosai and Paniyaram.

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Simple Idly Sambar

Ingredients:

Toor Dal	1 Cup
Oil	2 tes
Mustard Seeds	½ tes
Urad Dal	½ tes
Curry Leaves	1 Spring
Green Chilly	4
Sambar Onion	¼ cup
Tomato	1
Turmeric Powder	½ tes
Coriander Leaves	Handful
Asafoedita Powder	½ tes
Salt	To Taste

Procedure:

1. Wash and pressure cook the dal with turmeric powder, tomato and 2 cups of water for 3 -4 whistles in high flame.

2. Chop the onion into two halves and slit the chillies into small pieces.

3. Heat the oil in a pan, add mustard seeds and urad dal. Wait for popping.

4. Then add the curry leaves, chopped green chillies and chopped onion. Fry till the onion becomes golden in color.

5. Then add the cooked dal and salt. Stir well and close the lid of the pan. Cook for 5 mins.

6. Finally add the coriander leaves and asafoedita powder. Mix well and then serve with Idly or  Dosai.

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