Onion Sambhar ("Vengaya Sambhar")

Pearl onions (small onions)- 20 to 25 (use the ones which are darker in color, not the light pink ones)

Coconut - 3 tbsp

Coriander seeds ("dhania seeds") - 2 heaped tbsp

Dried red chillies - 4 to 5

Tamarind paste - 1/4th tsp

Asafoetida - a pinch

A couple of curry leaves or curry leaves powder

for tempering : mustard seeds - 1/4th tsp, Urad dal - 1/4th tsp, dried red chillies - 2

Toor dal - 1/2 cup, cooked

Salt

Oil

Peel the onions - a daunting task!In a small shallow frying pan, add 1 tsp oil. Add the peeled onions and roast them until they change to a paler color. The idea is to get rid of the raw onion smell. Transfer to a small plate and keep them aside.In the same frying pan (just to save the trouble of cleaning one more dish!), add a little oil. Add coconut, coriander seeds, dried red chillies (4 to 5) and one small onion. Roast until the onion turns slight brown. Make sure to not burn the coriander seeds. Keep mixing them while roasting. Grind these in a little water to a paste. (Grinding a small onion increases the flavor exponentially!)In a stove-top safe bowl, add a little oil. Temper mustard seeds, Urad dal ,vdried red chillies and asafoetida. Wait until the mustard splutters and the urad dal turns brown. Add 3 cups water and tamarind paste. Let boil.Add the ground items and salt. Mix well.Add the roasted onions. Add cooked toor dal. Mix well.Cook for 5 min on medium flame.Garnish with curry leaves. Or add curry leaves powder in the previous step and mix well.Serve along with rice.