Step-by-Step Guide to Prepare Quick Onion Sambar

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Before you jump to Onion Sambar recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

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A large amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small means by which energy and money can be saved. It is quite easy to live green, of course. Typically, all it takes is a little common sense.

We hope you got benefit from reading it, now let's go back to onion sambar recipe. To make onion sambar you need 13 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Onion Sambar:

1. Take 150 gm of Toor dal.
2. Prepare 100 gm of Small onions.
3. You need 3 of Tomatoes.
4. Use 2 tsp of Sambar powder.
5. Take 1/2 of lemon size Tamarind.
6. Prepare As needed of Salt.
7. Provide As needed of Oil.
8. Use 1 tsp of Cumin.
9. Get 1 tsp of Fenugreek seeds.
10. Get 1/2 tsp of Mustard seeds.
11. Provide 1 of string Curry leaves.
12. Provide 1/2 tsp of Hing.
13. Provide As needed of Coriander leaves.

Instructions to make Onion Sambar:

1. Soak tamarind in warm water for 15 minutes. Squeeze the juice and keep aside..
2. With dal add Cumin, Fenugreek seeds, Hing. Cook this in pressure cooker until done..
3. In kadai add oil once hot add Mustard seeds, Curry leaves. Once tempered add onion and saute until half done. Now add tomatoes and tamarind water. Add sambar powder and salt. Let it boil for 5 minutes in medium flame..
4. Now add cooked dal and let it cook for another 7 minutes in low flame. Garnish with coriander leaves and serve hot with rice and ghee..

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