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Chinna Vengaya Tiffin Sambar | Small Onion Tiffin Sambar


Shallots/Small onion - 1 cup
Pigeon peas/Toor dal - 1/2 cup
Tamarind - 1 lemon size ball
Sambar powder - 2 tsp
Jaggery - 2 to 3 tsp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - to garnish

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 1, halved
Curry leaves - few
Asafoetida - a pinch


1. Pressure cook the pigeon peas/toor dal with enough water and a pinch of turmeric powder. Mash and keep aside.

2. Soak the tamarind in 2 cup water and extract the pulp.

3. In a vessel add the tamarind water and bring it to a boil. Once boil comes, add the small onion and cook in the tamarind water.

4. When small onion are cooked, add toor dal, sambar powder and salt. Boil well for 7-8 minutes. Add jaggery, stir well and simmer for 2-3 minutes.

5. Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.

Serve hot with idli or dosa.

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