Cook rice with needed water and keep it aside. If you do not know to cook rice, refer my post on How to cook rice?
Soak tur dal in hot water (just enough water to soak the dal) for 15-20 minutes. Pressure cook dal with a pinch of turmeric powder. Mash it well and keep it aside.
Soak tamarind in warm water and extract its juice (around 1 3/4 cup) and discard the pulp.
Fry everything mentioned under “for the masala” in a tsp of oil till dal turns golden brown, adding coconut in the end. Grind it to a smooth paste. Keep it aside. Now your masala for sambar sadam is ready.
Peel pearl onions and chop all the vegetables as shown in the picture below.
Keep all the vegetables ready.
Heat oil, add mustard seeds, when mustard seeds splutter, add hing, fenugreek seeds, red chilli and curry leaves. Then add pearl onions and saute until it turns pink.
Onion Raita /Onion Pachadi
Peel and cut 3 onions lengthwise into thin strips.
Add salt needed and leave it for 10 minutes. Squeeze out water from the onions and mix 1 1/2 cups of plain yoghurt/curd to it.
Heat a tsp of oil and season with mustard seeds and 1 finely chopped green chilli. Garnish with coriander leaves and serve with sambar sadam.
You will love my other sambar sadam recipes-
Cracked wheat sambar sadam (samba godhumai sambar sadam)
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