Bulb Onion Sambar:Though we never make ‘Onion Sambar’ at home…..we use plenty of onion and garlic in other dishes! But its kind of common to make ‘onion sambar’ in Tamil Nadu….when we run out of Veggies in the pantry. I don’t know my Mommy never intended to make plain sambar, onion or tomato sambar. Even for breakfast she prefers adding few vegetables in it.

Later when I was in hostel….I got really bored with this Onion Sambar! In Hyderabad or in Andhraa kitchen….unlike Tamils they make just plain sambar! My friend Selva used get pissed off…..when the mess cook says ‘Sambar’. Each day at dinner, it seems(in gents hostel)…he will ask the same question ‘What Sambar we are having today’. When the man utters ‘Tomato Sambar or Onion Sambar’! Kadhai Kandhal…..you should see the expression in Selva face….one could laugh for several months!!!

Anyways….talking about onions! They are not that bad! They make you cry while choppin!!! But see I chose to drop the whole onions in this recipe!!! Yeah they are bulb onions. Well….it has an enzyme called annilase, which makes us to cry!

Properties: They are effective for great immune system….anti-body production! They are anti-inflamatory and anti-bacterial….what not!

It has a plant fibre called “inulin”. It helps to ward off energy zapping anemia(the fatique). This also helps to spike in Iron absoption! Wow….thats new to me! Inulin boosts the beneficial bacteria in the colon. It can aid in ca-(calsium) absorption as well!!! So no more holding back….let me make this sambar for the first time in life!!!

Ingredients:

White Bulb Onions/ Indian Sambar Onions – 1/2 kilo
Thoor Dal 1 cup
Onion 1 large(regular)
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

Peel the onions, do not remove its central stalk(peduncle). It helps to hold the onions in shape…while cooking!

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in bulb onions and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till it turns translucent.

When the onions are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.