Onion Arachuvitta Sambar Recipe Without Coconut

It has been a very warm week in my part of the world. I was so beat with the heat that I did not have any energy to blog at the end of the day. But all the heat had not stopped me from cooking some comforting food. This recipe that I have below comes from my mother-in-law Mrs. Pushpa Yegneswaran's kitchen. I loved this sambar when she made it for us in our last trip to India and so asked her for the recipe. She is always very gracious to share her recipes with me. This is not only an healthy way of making the sambar but it tasted delicious. I made it a week ago and finally got the time to post it. Sometimes, when we are out of coconut, this recipe can be very handy. A perfect memorable and comforting sambar to have with potato curry on Sunday's for lunch. Also the one to make when you have a lot of people to feed.

Gadgets:

Blender

Spatula

Heavy Bottom Pan

Cutting Board

Knife

Measuring Cups and Spoons

Ingredients:

Small Onions - 1 1/2 cups pealed

Oil - 2 tsp

Mustard Seeds - 1 tsp

Asafoetida - a small bit

Curry Leaves - a few

Green Chillies - 1 

Cooked Thoor Dhal - 2 cups 

Salt

Tamarind - small lemon size

Water - 3 cups

For Paste:

Small Onions or Kasa kasa  or blend of both - 1/2 cup

Coriander Seeds - 1 tbsp

Channa Dal - 1 1/2 tsp

Red Chillies - 2
Asafoetida - a small bit
Oil - 2 tsp

Preparation:

1. Soak the tamarind in warm water. Add asafoetida piece and fry in oil. Remove and place it in the blender. Add 1 tsp of red chillies, channa dal to the oil and roast until they are half done. Then add the coriander seeds and roast it until done. Transfer into the blender. Add raw onions and blend into a fine paste.

2. Reheat the pan with the remaining oil. Add mustard seeds and green chillies. Cook it until the mustard seeds start to pop. Add the curry leaves and onions and toast the onions for a few minutes until they are half done. 

3. Add the tamarind water and salt to the pan. Cook it for 10 minutes until the raw smell of tamarind goes away. Add the onion paste to the mix. Cook until the raw smell of onion leaves. Add dhal to it and bring it to a boil on medium heat. 

4. Serve this over warm rice with potato curry on the side.