Onion sambar recipe is a simple and easy-to-make dish prepared with small onions or shallots. It’s essentially a variation of the traditional South Indian sambar, featuring the typical sambar powder but without the addition of fancy vegetables. This recipe serves as an ideal side dish for steamed rice and can be enjoyed for lunch, dinner, or packed in tiffin boxes.
Sambar is a staple in my daily cooking routine, often prepared for lunch and sometimes extended to dinner as well. To keep things interesting, I like to explore different types of sambar recipes to avoid monotony. While coconut-based sambar, known as ‘koddel,’ is a favorite due to our Udupi roots, we also enjoy simpler toor dal-based sambar. Currently, onion sambar holds a special place in our hearts. Its economic, quick, and delicious nature makes it a winner in our household. Compared to traditional sambar recipes, vengaya sambar requires only small onions, eliminating the need for fancy vegetables.
Here are some tips, suggestions, and variations to enhance the flavor and perfection of your onion sambar recipe. Firstly, using small onions or shallots enhances the taste, but you can also experiment with big red onions or white onions. Secondly, homemade sambar powder elevates the flavor profile, although store-bought options can be used as well. Lastly, feel free to experiment by adding your choice of vegetables such as drumstick, pumpkin, brinjal, carrots, or beans to the recipe.
Ingredients: Onion Sambar Recipe
For Sambar Powder:
- 1 teaspoon coconut oil
- ¼ teaspoon fenugreek seeds (methi)
- ¼ cup coriander seeds
- 1 tablespoon cumin seeds (jeera)
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 20 dried red chillies
- A few curry leaves
- ¼ teaspoon asafoetida (hing)
For Sambar:
- 2 tablespoons oil
- 20 small onions
- 3 cloves garlic, crushed
- 1 green chilli, slit
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 1 tomato, chopped
- ¾ cup tamarind extract
- 1 cup water
- 1½ cups cooked toor dal
- 1 teaspoon jaggery
- 2 tablespoons chopped coriander leaves
For Tempering:
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds (methi)
- A few curry leaves
- A pinch of asafoetida (hing)
- 2 dried red chillies, broken
Instructions: Onion Sambar Recipe
For Sambar Powder:
- Heat 1 teaspoon of coconut oil in a pan and roast ¼ teaspoon of fenugreek seeds until fragrant.
- Add ¼ cup of coriander seeds, 1 tablespoon of cumin seeds, 1 teaspoon of urad dal, and 1 teaspoon of chana dal. Roast until golden brown.
- Then, add 20 dried red chillies and a few curry leaves. Roast until the chillies turn crisp.
- Allow the spices to cool completely, then transfer them to a blender along with ¼ teaspoon of asafoetida.
- Blend to a slightly coarse powder to make the sambar powder.
For Onion Sambar Preparation:
- Heat 2 tablespoons of oil in a pan and sauté 20 small onions, 3 crushed garlic cloves, and 1 slit green chilli for 2 minutes.
- Add ¼ teaspoon of turmeric powder and 1 teaspoon of salt. Sauté for another minute.
- Next, add chopped tomato and sauté until soft.
- Pour in ¾ cup of tamarind extract and 1 cup of water. Cover and boil for 10 minutes or until the raw flavors disappear.
- Add 1½ cups of cooked toor dal and mix well, adjusting the consistency as needed. Bring to a boil for 2 minutes.
- Stir in 3 teaspoons of prepared sambar powder and 1 teaspoon of jaggery. Boil for an additional minute.
- For tempering, heat 2 teaspoons of oil in a small pan. Splutter 1 teaspoon of mustard seeds, ¼ teaspoon of fenugreek seeds, a few curry leaves, a pinch of asafoetida, and 2 broken dried red chillies.
- Pour the tempering over the sambar, add chopped coriander leaves, and mix well.
- Serve the onion sambar hot with steamed rice.
Conclusion:
Onion Sambar Recipe is a delightful South Indian dish cherished for its simplicity and flavor. With its minimal ingredients and quick preparation, it serves as a versatile side dish suitable for various occasions. By customizing the ingredients and experimenting with flavors, you can elevate the taste of onion sambar to suit your preferences. Enjoy this comforting dish with steamed rice for a satisfying meal experience!
FAQs about Onion Sambar Recipe
What is Onion Sambar?
Onion sambar is a simple and easy-to-make South Indian dish prepared with small onions or shallots, featuring the typical sambar powder without the addition of fancy vegetables. It serves as an ideal side dish for steamed rice and can be enjoyed for lunch, dinner, or packed in tiffin boxes.
What makes Onion Sambar special?
Onion sambar stands out due to its economic, quick, and delicious nature. It requires minimal ingredients and preparation time, making it a convenient choice for everyday meals. Compared to traditional sambar recipes, onion sambar focuses solely on the flavor of small onions, eliminating the need for additional vegetables.
Can I customize the ingredients in Onion Sambar?
Yes, you can customize the ingredients in onion sambar according to your preference. While small onions or shallots are recommended for enhanced taste, you can also experiment with big red onions or white onions. Additionally, you can add your choice of vegetables such as drumstick, pumpkin, brinjal, carrots, or beans to the recipe for variation.
How do I make Sambar Powder for Onion Sambar?
To make sambar powder, heat coconut oil in a pan and roast fenugreek seeds until fragrant. Then, add coriander seeds, cumin seeds, urad dal, and chana dal, and roast until golden brown. Next, add dried red chillies and curry leaves, and roast until the chillies turn crisp. Allow the spices to cool, then blend them to a slightly coarse powder along with asafoetida.
What is the process of tempering in Onion Sambar?
To temper the onion sambar, heat oil in a small pan and splutter mustard seeds, fenugreek seeds, curry leaves, asafoetida, and broken dried red chillies. Pour the tempering over the prepared sambar, add chopped coriander leaves, and mix well before serving.
