SPRING ONION SAMBAR |
INTRODUCTION |
INGREDIENTS |
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Spring Onion Sambar is a delicacy which very few people have tried so far. Today, I am posting another Vengaya Sambar version as perfected by me. I promise you that the result will be really superb |
One bunch of tender spring onions with green leaves. 150
gms of Thoram parappu (Toor dhall)
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METHOD OF PREPARATION
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As informed to you in my last posting of VENGAYA SAMBAR all the ingredients will remain common except the Onions. In this version, take a bunch of spring onions. After washing it, cut the onion bulb portion in 1.5 inches length. Do not slice the onion bulbs. Cut the tender leaves of Onion in 1/4 inch or slightly still smaller length. Please remove two or three Muthal layers from tops of the bulbs. If you don't do that, the skin layers will not get cooked and will cause chewing problems. Please remember to use only tender leaves. Now saute the onions and the leaves in oil for three minutes. Add the onions to the Dhall. Please follow all the other steps as written before. You will have a very exotic Sambar which would really tickle your taste buds for a long time. Enjoy and let me know the result You can avoid using coconut paste in this version of Sambar. |
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