This week I selected Shallot for the letter S.In Asia the shallots are mainly small and round with a reddish colour. Sauteted or cooked shallots have a sweeter taste than onions.One shallot contains twice as much vitamin C as an onion .In recipes, substitute an onion for a shallot. You will notice the difference in taste.Its more sweeter than onion.My mother -in-law used to add small onion in her onion based receipes.In our side everyone knows as Sambar onion or as Small onion.
Here I used two types of shallot.One is reddish coloured,the other one is yellow coloured.
- Shallots -100gm
- Toor dhal - 1 cup
- Greenchilies -2
- Curry leaves - 1 stick
- Corriander leaves
- Fenugreek- 1/4 tsp
- Cumin powder- 1/2 tsp
- Sambar powder -2 tsp
- Corriander powder -1tsp
- Chilli powder - 2 tsp
- Turmeric powder 1/4
- Salt for taste
- Jaggery for taste(optional)
- Tomato -1
- Tamarind - 1 big lime size
- Oil -2 tblsp
Cook the toor dhal and keep aside.In the mean time peel the onion.
Heat oil in a kadai add peeled onion saute for a min and add tomato.
Then add all powders and tamarind water.
Let it cook untill raw smell of tamarind gone.
Smash the dhal ,add it to the sambar.
Simmer the stove for 5 mins . Add salt and jaggery (if needed).
Tamper mustard seeds, fenugreek,and curry leaves in 1 tblspn of oil.
It goes well with Idli,dosa,rice and even for vada.Note
Add water if its too thick.
Add rice flour if its too watery.
Before you peel keep this in oven for 30 sec and then peel it.
Or In the cold water put it for sometime and then peel to avoid crying.
This is my entry for nupur's Onehotstove