My only reservation to using pearl onions in the past, was the amount of time it took to peel the onions.My friend B gave me this fabulous tip, which makes peeling pearl onions so very easy and quick. The idea is to soak pearl onions in hot water for about 10 to 15 minutes, then placing it in cold water. Cut of the root end and press the other end and out pops the onion. I used to hesitate to make pearl onion sambar, but after I tried out this tip from my friend, I make it far more often and in much less time :-)
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Ingredients and Method to make pearl onion sambar
3/4 cup split pigeon peas ( tur dhal) soaked in water for about 30 minutes
small lime or gooseberry sized piece of tamarind soaked in water for 30 minutes
10 oz (about 283 gms) pearl onions (yielded about 2 cups)
salt to taste
handful of cilantro cut very fine for garnish (optional)
For the masala
Dry roast, cool to room temperature and powder
1/2 tbsp chana dhal
2 tbsp dhania
1 tsp whole black peppercorn (or to taste)
1/2 tsp fenugreek seeds ( methi seeds/mendiyam)
3 dry red chilies (or to taste)
1 tbsp dried curry leaves (or 6 to 7 fresh curry leaves) (optional)
Seasoning
1 tbsp oil
1 tsp mustard seeds
1/8 tsp asafoetida (hing)
Soak lentils in water for 30 minutes or so. Cook it in the pressure cooker or microwave or stove top until soft. ( I used the microwave, read more about cooking lentils here) . Mash the lentils well and keep aside
Soak tamarind in just enough water to submerge the tamarind for about 30 minutes. Press the tamarind to extract juice from it, strain the tamarind juice and place in another bowl. Add some more water to the tamarind to extract juice from it. When all the juice is extracted, discard the pulp and seeds. Read this post on how to extract tamarind juice
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In a large heat resistant bowl, place the pearl onions. Pour enough hot water over it to submerge the onions and allow the onions to sit for 10 to 15 minutes. Drain the hot water and fill the bowl with cold water. When the onions are cool enough to touch, cut off the root end and press the skin at the top. The onion just kind of pops out of its skin. Continue with all the onions, I got a yield of about 2 heaped cups of peeled onions)
Dry roast each of the ingredients separately until they turn aromatic. Cool to room temperature and grind to a fine powder. Keep this powder aside. You can even make this powder a couple of days prior to making the sambar and store in an airtight container.
Heat oil in a heavy bottomed pan, add mustard seeds. When the seeds begin to splutter add asafoetida powder. Stir a couple of times, then quickly add pearl onions and saute for a minute or two. Add tamarind juice, salt to taste and allow it to boil until the tamarind loses its raw smell and the onions are cooked.
Add mashed cooked lentils and sambar powder and mix well. Add water as required to achieve required consistency and allow the sambar to simmer for a few minutes until all the flavors mingle. Garnish with cilantro if using and serve hot over a bed of plain steamed rice with a dry curry on the side.
For a classic combination, serve pearl onion sambar with potato podimas (a type of mashed potato curry) ( I will be posting my version of this curry soon )
