METHI - 1/4 TSP

firstly, in a pan heat 1 tsp coconut oil and roast ¼ tsp methi.

1

CORIANDER SEEDS 

now keeping the flame on low add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal and 1 tsp chana dal.

2

SAUTE - LOW FLAME

roast until the spices turn golden brown.

3

DRIED RED CHILLI - 20

further, add 20 dried red chilli, few curry leaves and roast until the chillis turn crisp.

4

COOL COMPLETELY

cool the spices completely and transfer to the blender along with ¼ tsp hing

5

COARSE POWDER

blend to a slightly coarse powder and sambar powder is ready.

6

SMALL ONION - 20

firstly, heat 2 tbsp oil and saute 20 small onion, 3 clove garlic and 1 chilli for 2 minutes

7

TURMERIC - 1/4 TSP

add ¼ tsp turmeric and 1 tsp salt. saute for a minute.

8

TOMATO - 1 CHOPPED

further add 1 tomato and saute well.

9

TAMARIND EXTRACT

now add ¾ cup tamarind extract and 1 cup water.

10

BOIL - 10 MINUTES

cover and boil for 10 minutes or until raw flavour are gone.

11

TOOR DAL - 1.5 CUP

add 1½ cup toor dal and mix well adjusting consistency as required.

12

BOIL - 2 MINUTES

further get to a boil for 2 minutes.

13

SAMBAR POWDER

add 3 tsp prepared sambar powder and 1 tsp jaggery.

14

BOIL - 2 MINUTES

mix well and boil for a minute

15

OIL - 2 TSP

prepare the tempering by heating 2 tsp oil.

16

DRIED RED CHILLI - 2

splutter 1 tsp mustard, ¼ tsp methi, few curry leaves, pinch hing and 2 dried red chilli.

17

CORIANDER - 2 TBSP

pour the tempering over sambar and add 2 tbsp coriander. mix well.

18

READY TO EAT

finally, enjoy onion sambar with hot steamed rice.

19