Onion sambhar |Shallot sambhar |vengaya sambar|ulli sambara

Sambar is an South Indian dish . Sambar/Sambhar/Sambaaru is a side dish with steaming hot Idli/Dosa/Vada.

 Each south Indian state has its own recipe for sambar.

Todays sambar is made by using  sambar onions /pearl onions /madras onions /shallots which you get in market specially for this sambhar.



Had bought them from total mall specially for sambar


Shallots enhance the flavour of this lentil based stew.

Shallot is a relative of the onion, and tastes bit like an onion with sweet and mild flavours. Shallots are a rich source of vitamin A, B and E, they are low in fat. Shallots are a good source of potassium which is important for maintenance of stable blood pressure and they are low in sodium.

Indian names for shallots include kanda or gandana or pyaaz (Hindi, Marathi, Marwari and Punjabi), gundhun (Bengali), cheriya ulli or chuvanna ulli (Malayalam) and chinna vengayam (or sambar vengayam in the Chennai region) (Tamil).
In the Kashmiri language, shallots are called praan. In Nepal, shallots are called chyapi (छ्यापी).


Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and papad on the condiments tray.
In Indian cuisines, the distinction between onions and shallots is weak; larger varieties of shallot are often confused with small red onions and used interchangeably.
Indeed, most parts of India use the regional name for onion interchangeably with shallot (Maharashtra, for instance, where both are called kanda).

 





The southern regions of India distinguish shallots from onions in recipes more often, especially the much loved tiny varieties (about the width of a finger); these are widely used in curries and different types of sambar, a lentil-based dish



Ingredients :
Shallots /Small Onion /Ulli : 1 cup
Tomatoes : 1 (medium,)
Toor Dal /Yellow Pigeon Pea/tuvar -arhar  dal-1/2 cup
 Green chilies : 2-3 (slit)
 Turmeric Powder : 1/2 tsp
 Tamarind /imli/chinch : Lemon sized ball
Red Chilli powder : 1 tsp
 Coriander Powder : 2 tsp
 Sambar Powder : 3 tsp
Tempering/tadka/phodni
 Mustard Seeds : 1/2 tsp
 Dry Whole Red Chillies : 3
Asafoetida (hing) : A pinch
 Curry Leaves : A sprig
Oil :2 tbsp
 Water as needed

Chopped Coriander Leaves – 2 tsp
 Salt to taste

 

Method  :
1. Pressure cook toor daal with water,  turmeric powder and salt for 4-5whistle. After the pressure settles open the cooker and keep it aside.

2. Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside.

 3. Heat 1 tbsp of oil in a pan and add small onions and green chillies and saute for 2 minutes now add chopped tomatoes and enough water and cover the pan and allow to boil.



4. When small onions are cooked and done, remove the lid of the pan and add in the tamarind juice,red chilli powder,sambar powder ,jaggery,water and cooked dal.



5. Stir and simmer on low flame for some more time and add more salt if needed.





6. Heat oil in a tadka pan add Asafoetida (hing) and allow mustard seeds to splutter, throw the dried red chillies and curry leaves and fry for a minute.











 7. take care not to burn tadka

 8. Pour the tadka to the  sambar and mix well. Remove from flame and garnish with coriander leaves and keep covered till served.

9.Serve with Idli or Dosa or with rice and Enjoy!