4. Onion sambar

Onion Sambar
Hot rice, ghee, onion sambar with fried potatoes or deep fried appalams are the best combo.
Best side dish for dosa, idli and upma.
Along with onions other vegetables used for sambar can also be used for a different taste.
Ingredients:
Sambar onion - 1/4kg
Toor dal - 1cup
Tamarind - Lemon size
Hinge - a pinch
Turmeric powder - a pinch
Salt - 2tbs
Grated coconut -2tbs
For roasting:
Channa dall -2tbs
Daniya - 2tbs
Methi seeds - 1/2tsp
Red chilli - 8
Hinge - a pinch
Curry leaves
Oil - 2 tsp
Ghee - 1tsp
For tempering:
Gingely oil - 1tsp
Mustard seeds -1/2 tsp
Hinge - a pinch
Red chilli - 1
Curry leaves

Method:

1.       Peel off the skin of onion. (If you soak it in water and peel, your eyes may not water while peeling). Trim out the top and bottom portion of onions.

2.       Soak toor dal in hot water and pressure cook for 3 whistles.

3.       Roast all the items given under for roasting till channa dal turns brown. Keep it aside.

4.       Fry onions in ghee till the aroma come and onions turn transparent.

5.       Grind the toasted items with grated coconut and 2 or 3 fried onions into fine paste.

6.       Soak tamrind in hot water and get 2 cups of extract. Add turmeric powder, salt, hinge and onions. Allow it to boil till the raw smell of tamarind goes off and onions are cooked well.

7.       Add ground paste and cooked and smashed toor dal to the tamrind extract. Allow it to boil for 2 minutes.

8.       Temper all the items given under tempering in gigngely oil.