Ingredients

1. Chinna Vengayam (Small Onions) 1/2 Kg peeled.
2. Tur dal 1 cup - Cooked and mashed
3. Tamarind - Small lemon size
4. Coriander leaves - 3-4 tsp
5. Jaggery - 1 tsp
6. Oil : 4-5 tsp

To grind :

• Coconut 3-4 spoons
• Coriander seeds 1 tsp
• Mendiyam ( Methi Seeds) 1/4th tsp
• Dried Red Chilli 2 -3 nos (depending on hottness)
• Chana Dal 1/2 tsp

Method:

1. Dry roast all the above ingredients to be ground in 2 tsp of oil ( bar the Coconut pieces). Let it cool down. Grind along with coconut , using a little water (4- 6 tsp) and obtain a fine , thick paste.
2. Soak tamarind in 1/2 cup of warm water for 10 min. Squeeze out all the juice of the tamarind & keep it aside.
3. In a kadai, fry the onions in 2-3 tsp of oil to eliminate the raw smell. To this ,add tamarind water , turmeric powder & salt to taste.
4. Allow this mix to boil for sometime . Now add 1 tsp jaggery. Add 1 cup of water if the quantity has reduced to half.
5. Allow this mix to boil further . Now add cooked tur dal & ground coconut paste.
6. Let this mixture boil gently for a little more time.
7. Once the Sambar is done , season it with kadugu & mendhiyam in 2 tsp of oil.
8. Garnish the Sambar with chopped coriander leaves.
9. Onion Sambar is ready to be served with Rice & Aloo Podimas (A Potato delicacy). An Ideal Sunday Lunch.