Onion sambar is a lentil-based stew typically made with red pearl onions and split pigeon peas (toor dal). Red pearl onions make this a specialty dish due to its unique characteristics. They are crunchy and juicy with a sweet delicate flavor(less pungent flavor than full-sized onions). This dish is a staple in our house and is served with steamed rice, idli, dosa, vada, or upma. Our kids also love having curd-rice with ‘sambar dots'(curd rice topped with a drizzle of sambar).

WHAT YOU WILL NEED for ONION SAMBAR

Ingredients

Note: 1 cup = 240 ml

1. 2 cups red pearl onions
2. 1 cup split pigeon peas (toor dal)
3. 1 Tbsp. split green gram (moong dal)
4. ½ tsp. turmeric powder
5. 40 grams tamarind (size of 1 lemon) or 2 Tbsp. tamarind paste
6. 1 Tbsp. sambar powder
7. 1 ¾ tsp. salt or to taste
8. 1 Tbsp. jaggery, powdered
9. ¼ tsp. roasted fenugreek powder – optional
10. 5 cups water

Substitute red pearl onions with shallots, white pearl onions, or any other onions diced to bite-sized chunks

For grinding to paste

1. 1 ¼ Tbsp. coriander (dhaniya) seeds
2. 4 Tbsp. coconut, grated or shredded (not the dry/desiccated coconut used in baking)
3. 1 dry red chili

Substitute 4 Tbsp. grated coconuts with 3 Tbsp. unsalted plain (non-roasted) whole almonds

For tempering

1. 1 Tbsp. clarified butter (ghee)
2. 1 tsp. mustard seeds
3. 1 sprig of curry leaves, washed with leaves separated from stem

Substitute ghee with any cooking oil

Kitchen Tools

1. Mixing bowl x2
2. Pressure cooker / Instant Pot 
3. Flat ladle
4. Blender with small-medium jar
5. Tempering pan

PREPARATION – ONION SAMBAR (with step-by-step photos)

Step 1 – Soak red pearl onions in a bowl of water for about 15 minutes. This will make it easier to peel the skins (and reduces tearing of the eyes)

Step 2 – Using another bowl, soak 40 grams tamarind in 2 cups of water for about 15 minutes. Skip this step if you’re using tamarind paste

Step 3 – Sauté the peeled onions with 1 Tbsp. ghee in a pressure cooker on medium heat using a flat ladle, until the onions are translucent. Set them aside in a bowl. If using an Instant Pot, use sauté mode for this step

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Step 4 – In the same pressure cooker, add 1 cup washed toor dal, 1 Tbsp. moong dal, 2 ¼ cups water, and ¼ tsp. turmeric powder. Close with lid and cook on high heat until you get 3 whistles. If using an Instant Pot, set it in ‘manual- high’ mode for 3 minutes with the pressure valve in the ‘sealing’ position

Step 5 – Grind 1 ¼ Tbsp. coriander seeds, 4 Tbsp. grated coconut, and 1 dry red chili in a blender. After a pulse, add ¼ cup of water, grind again to a coarse paste and set aside

Step 6 – Squeeze the soaked tamarind, throw away the pulp and set aside the tamarind extract. If using a tamarind paste, you can skip this step as well

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Step 7 – When the pressure cooker / Instant Pot is ready to open, give the cooked dal a good mix with the flat ladle. This will make the dal mushy. This step of mashing the dal is very important for the texture of the sambar

Step 8 – Add the sautéed onions, tamarind extract (step -6) or 2 Tbsp. tamarind paste with 2 cups water, ground coconut paste, 1 Tbsp. sambar powder, ¼ tsp. turmeric powder, 1 ¾ tsp. salt and 1 Tbsp. jaggery powder

Step 9 – Give it a good mix, close the lid and pressure cook on high for 2 whistles. If using an Instant Pot, cook for 1 minute in ‘manual-high’ mode with the pressure valve in the ‘sealing’ position

Step 10 – When the pressure releases, open and transfer the sambar into a  serving bowl and add 1/4 tsp. of roasted fenugreek powder. Adding fenugreek powder is optional, but does enhance the eventual flavor

Step 11 – Place a tempering pan on medium heat, add 1 Tbsp. ghee and allow it to heat for about 1 minute. Add 1 tsp. mustard seeds and allow it to crackle. Add curry leaves and let it sizzle. Turn off the heat and pour this tempering over the sambar. I use a mini sauté pan as my tempering pan is not induction compatible

Step 12 – Enjoy your sublime onion sambar aka chinna vengaya sambar 😋

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Like almost every other South Indian lady, I learnt this recipe from my mom and it was the traditional arachuvitta sambar (sambar made with freshly roasted and ground spice paste). Making it the traditional way was not always possible with two tiny tots seeking my attention all the time and I used to end up making podi-pota sambar (a quicker recipe using just sambar powder). During this phase, my sister-in-law Viji Manni (Dallas), shared her tip of using raw coriander seed-coconut paste with sambar powder. This cut short the preparation time without compromising on the taste which comes form the traditional arachuvitta sambar. Another interesting trick that I learned was from my my older sister Indu. She came up with the idea of substituting almonds for coconut when she lived in places where it was hard to buy fresh / frozen coconuts. I have been making sambar using these two tips for over 7 years and never failed to receive requests for the recipe from friends and family. Thank you ladies, for these sublime tips😊

Related Recipes

Tomato Rasam

Sambar Powder

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