Erragadda Sambar ( Onion/Shallots Sambar )

Onions/Shallots are called Erragadda in Rayalaseema area of Andhra Pradesh. These are very small in size like pearl onions. Sambar with these onions taste just yummy. You can have it with hot steamed rice, idlis or dosas too.

Actually the prices of all vegetables, especially onion and tomatoes has gone up like hell here. So if you want big and nice looking onions they are pretty expensive. These small onions are slightly cheaper compared to the bigger ones. So, I took these onions and made sambar with these onions.

Here is how you make it:

1/3 cup toor dal (kandipappu)
10 to 12 small onions/shallots (deskinned)
1 big lemon sized ball of tamarind
1 tbsp grated jaggery
1 sprig curry leaves
cilantro to garnish
salt as per taste
little turmeric powder

For Masala:

1 tbsp chana dal
2 tbsp coriander seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
4 no. peppercorns
6 red chillies
dash of hing
few curry leaves
3 tbsp fresh grated coconut
5-6 shallots
3-4 garlic cloves
2 medium juicy tomatoes
1 tsp oil

Wash and add just enough water and pressure cook toor dal with little turmeric powder and curry leaves upto 5 to 6 whistles. Pour enough water to cover the tamarind to soak it.

Heat oil in a pan and add chana dal, coriander seeds, cumin seeds, fenugreek seeds, peppercorns and red chillies. When they turn golden brown add hing and curry leaves. Remove from heat and add to a mixie jar. Add coconut, shallots, garlic cloves and tomatoes and grind into a smooth paste.

Extract tamarind pulp and add to the cooked dal. Mash the dal to make a smooth paste and add the onions. Put on heat and bring to boil. Now add the grinded masala paste, jaggery and salt to the sambar and boil until onions cooked well. Garnish with cilantro leaves and serve it hot with idlis, dosas or hot steamed rice.

This is off to Dish Name starts with E being hosted by Akila at Learning to Cook blog.