Pearl Onion Sambar - flavorful Tam-Bram style sambar

Pearl Onion Sambar - flavored by MIL's Sambar podi :)

Quantity - for 2 people

Ingredients-

Pearl Onions - 1 cup
Tur dal - 1 cup
Fresh Coconut grated - 1/2 cup
MIL made Sambar podi - 4tbsp (podi recipe will be posted later)
Tamarind - 1 small golf ball size soaked in warm water for 15-30 mins
Mustard seeds - to temper
Haldi - to temper
Hing - to temper
Curry leaves - to temper
Fresh Coriander leaves - finely chopped to garnish
Homemade ghee - to temper
Peanut oil - to fry onions a bit
Water - for cooking
Salt - to taste

Procedure -

1. Cook tur dal with enough water and bit of haldi in pressure cooker/instant pot . Once done , strain and reserve any excess water and mash the dal very well.
2. Peel the pearl onions .In a kadai/saucepan , in little bit of oil , fry the pearl onions till they become a bit soft/little browning appears
3. In the meanwhile , extract tamarind juice from soaked tamarind and keep it ready .
4. Once the onion are cooked/appear to be soft , add the tamarind juice and 1 cup water and mix well. Add haldi + hing and let it cook for atleast 5 mins - this will ensure tamarind is well cooked .
5. While the tamarind is getting cooked , grind fresh coconut with sambar powder in mixer . Add very less water while grinding .
6. Now add the coconut paste to boiling tamarind water and let it all cook well for 6/7 mins . Add salt at this point and also 1 cup of water if it appears thick . Cover and let it cook .
7.  After it boils for some time , add the mashed dal , mix well - adjust any salt and also water consistency . Sambar should not be too thick or too watery like Rassam . It should be flowy consistency .
8 .  Next prepare a tadka of homemade ghee - once it becomes hot , add mustard seeds , haldi and curry leaves and add this spluttery well fried tadka to the hot boiling Sambar .
9 . Let everything simmer for 5 mins on low flame and then garnish with finely chopped coriander leaves .

Serve hot with steamed rice + ghee  and some spicy roasted dry potato sabzi or beetroot poriyal :)

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