Venkaya Sambar - Jihva for Onion
Ingredients:
- 1 cup full of red pearl onions
- 1 slice of ginger
- 2 pods of garlic
- mustard, oil, and urad dal, curry leaves
- 2 tsp of sambar powder
- 2 tsp of tamarind paste
- a pinch of asafoetida powder
- salt
- 200ml of toor dal boiled in pressure cooker and mashed.
Procedure:
Tamper with mustard, urad dal, curry leaves, ginger slice, and garlic.
Add onion and saute for 5 minutes in low heat.
Add 2 tsp of sambar powder and water.
Fry for 30 seconds in mdeium heat.
Add 2 cups of water.
Add boiled dal.
Let it simmer for 10 minute in Med-lo heat.
Add tamarind and asafoetida powder.
Add water to bring to desired consistence. Once it simmers, turn it off.
Onion Sambar is ready.
My entry to JFI : Onion http://radhiskitchen-radhi.blogspot.com/2008/01/jfi-february.html
LESSON LEARNT:
Do not take final picture in Kadai, present it artfully on a nice single-serving dish 
Cilantro is a good garnish and helps with aroma too.
