China Vengayam Sambar /Shallot /Pearl Onion Sambar with Ground Masala

China Vengayam Sambar /Shallot  /Pearl Onion Sambar with Ground Masala 

• Pearl Onions -1 cup heaped 
• Tur dal - 1/4 th cup
• Turmeric Powder - a pinch
• Tamarind - Gooseberry size
• Salt to taste 

To roast n Grind to a paste 

• Oil - 1 tsp
• Coriander seeds - 2 1/2 tsp
• Channa dhal - 1 1/2 tsp
• Dry Red chillies -4
• Raw rice - 1 tsp
• Grated Coconut -2 1/2 tbsp

 Seasoning

• Oil - 2  tsp
• Mustard seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Curry leaves - 1 sprig 
• Turmeric Powder ..a pinch 

Garnish 

• Chopped Coriander leaves ..2 tsp 

Method

Wash n pressure cook thur dhal with turmeric powder ,cool n mash the cooked  dhal well and keep it aside. 

Peel the pearl onions n keep aside 

 Soak tamarind in 1/2 cup of water for about 1/2 an hour .

 Extract tamarind juice and discard the pulp. 

In a pan add oil n roast  coriander seeds, chana dhal, dry red chilly  and raw rice. Saute for sometime .  Switch off the flame, add grated coconut and saute the grated coconut in the heat of the pan itself. Leave it to cool. Grind it to a smooth paste adding little water.

Add oil in a  kadai n splutter mustard seeds then add  fenugreek seeds, saute for a second and add peeled onions and curry leaves n saute the onions on medium flame until they turn transparent  , add tamarind water, a pinch of turmeric powder and salt.

Cook on medium flame until  it reduces a little and the raw flavor of the tamarind goes. Add the ground paste , cooked dhal n a cup of water n cook till the sambar thickens ..The consistency should not be too thin nor too thick but medium ... Once done garnish with coriander leaves . 

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