Hotel style sambar for dosa/idli

Whenever I get pearl onions, I make sure I prepare dosa/idli in the house.

So three days back I got like amazing pearl onions in Asian market and yesterday I made sambar.

Pearl onions are the best for Sambar, the aroma of this onions are amazing. In Karnataka we called this as samabar erulli, which means sambar onions.

Like you can use the normal onions also, but trust me this onions are amazing for sambar.


  1. Pearl onions 1 cup
  2. 1/4 toor Daal/pigeon pea lentils
  3. 1 chopped tomato
  4. Half cup tamrind soaked in water
  5. 2tsp jaggery
  6. Water 3 cups
  7. Turmeric powder half tsp
  8. Curry leaves few
  9. Chopped coriander leaves 1tsp

For masala

  1. 1 inch cinnamon
  2. 1/4 tsp oil
  3. 1/4 tso mustered seeds
  4. 1/4 tsp cumin seeds
  5. 1/4 tsp coriander seeds
  6. 3 to 4 seeds of fenugreek
  7. 1/2 tsp urad dal
  8. 1/2 tsp chana dal
  9. 6 to 8 dried red chilli
  10. Shredded fresh coconut 2tsp

For seasoning

  1. Pinch hing
  2. 1tsp oil
  3. Half tsp mustered seeds


Wash toor Daal and pressure cook, with 1tsp oil and half tsp turmeric powder.

In pan add oil and roast everything that mentioned above for masala, except coconut. And grind well in mixer with little bit of water.

In another vessel add 2tsp oil once it’s heated add mustered seeds, hing, ( this seasoning can dine once at the end or in the beginning) onions and fry well, untill it became soft.

Once onions are soft add cooked dal, salt, tamarind water, jaggery and allow it to boil. Once it’s start boiling add masala paste and chopped tomato.

Then add water according to your consistency, allow it to boil till the tomato’s soften, then add curry leaves.

Switch off the flame and garnish with chopped coriander.

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