Pearl Onion Sambar Recipe – Authentic South Indian Dal & Tamarind Stew

Last Updated on 2 months by Neha Deshmukh

Pearl Onion Sambar Recipe – Authentic South Indian Dal & Tamarind Stew

Hey everyone! If you’ve ever been to South India, you know sambar is a staple. It’s that comforting, tangy, slightly spicy stew that just makes everything taste better – especially with a fluffy idli or a crispy dosa. I remember the first time I tried to make sambar myself… it was a bit of a learning curve! But trust me, once you get the hang of it, this Pearl Onion Sambar will become a regular in your kitchen too. It’s a little bit special because of the pearl onions – they add a lovely sweetness that balances the tamarind beautifully.

Why You’ll Love This Recipe

This isn’t just a sambar recipe, it’s a little piece of South Indian culinary tradition. It’s packed with flavour, incredibly satisfying, and surprisingly versatile. Plus, it’s a fantastic way to use seasonal pearl onions! You’ll love how the tangy tamarind plays with the sweetness of the jaggery and the aromatic spice blend. It’s a hug in a bowl, honestly.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup pearl onions
• ½ cup toor dal (split pigeon peas)
• ½ tsp turmeric powder
• 1 pc tamarind (about the size of a date)
• 1 tsp ghee (clarified butter)
• 1 tsp jaggery (or brown sugar)
• Salt to taste
• 1 tbsp coriander seeds
• 1 tbsp chana dal (split chickpeas)
• 3 dried red chillies
• ¼ tsp fenugreek seeds
• ⅓ cup coconut (fresh or desiccated)
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Pearl Onions: Varieties and Selection
These little guys are the stars! Look for firm, plump pearl onions with no blemishes. You can find them in most Indian grocery stores, and sometimes even in well-stocked supermarkets.

Toor Dal: The Heart of Sambar
Toor dal is the most commonly used dal for sambar. It cooks up beautifully and has a lovely texture. About 170g is equivalent to ½ cup.

Tamarind: Balancing Tang and Flavor
Tamarind is key to that signature sambar tang. I prefer using the block form, but you can also find tamarind paste.

Spice Blend: Regional Variations & Aromatics
The spice blend is where you can really customize things. This recipe uses a fairly standard blend, but feel free to adjust the chillies to your spice preference.

Coconut: Fresh vs. Dried – Which to Use?
Fresh coconut is amazing if you can get it! But desiccated coconut works perfectly well too. If using desiccated, you might want to add a tablespoon or two of warm water when grinding to help it form a paste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and wash the pearl onions. Halve any that are particularly large.
2. In a pressure cooker, combine the toor dal, turmeric powder, and salt. Add enough water (about 2-3 cups) to cover the dal by about an inch. Pressure cook until the dal is soft and mushy – usually 3-4 whistles.
3. While the dal is cooking, soak the tamarind in about ½ cup of hot water for about 15 minutes. Once softened, squeeze out all the juice, discarding the pulp.
4. Now for the spice blend! Dry roast the coriander seeds, chana dal, red chillies, and fenugreek seeds in a pan until fragrant. Let them cool completely, then grind them with the coconut into a coarse paste. A little water can help with this.
5. Heat the ghee in an earthen pot (more on that later!) or a heavy-bottomed pan. Sauté the pearl onions until they become translucent and slightly softened.
6. Add the tamarind juice, 1 cup of water, and jaggery to the pot. Simmer for about 5-7 minutes, or until the onions are tender.
7. Stir in the cooked dal and adjust the water to reach your desired consistency. I like mine fairly thick, but not too dry. Simmer for another 5 minutes.
8. Gently stir in the ground masala paste. Cook for about 2 minutes without letting the sambar boil. This helps the flavours meld beautifully. Remove from heat.
9. Finally, the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and fry for a few seconds. Pour this tempering over the sambar.

Expert Tips

Want to take your sambar to the next level? Here are a few of my go-to tricks:

Achieving the Right Sambar Consistency
The consistency is key! Start with less water and add more as needed. Remember, it will thicken as it cools.

Blooming the Spices for Maximum Flavor
Dry roasting the spices before grinding really wakes up their flavours. Don’t skip this step!

The Importance of Slow Simmering
Slow simmering allows all the flavours to meld together beautifully. Resist the urge to rush it.

Using an Earthen Pot for Authentic Taste
Traditionally, sambar is made in an earthen pot. It’s said to impart a unique earthy flavour. If you don’t have one, a heavy-bottomed pan works just fine.

Variations

Sambar is super adaptable! Here are a few ideas:

Vegan Sambar Adaptation
Simply substitute the ghee with a vegan-friendly oil like coconut oil or vegetable oil.

Gluten-Free Sambar Confirmation
This recipe is naturally gluten-free! Just double-check the ingredients you’re using to be sure.

Spice Level Adjustment: Mild to Fiery
Adjust the number of red chillies in the spice blend to control the heat. My grandma always used to add a pinch of asafoetida (hing) for extra flavour.

Festival Adaptations: Pongal & Special Occasions
During Pongal, we often add a small piece of sugarcane to the sambar for a touch of sweetness.

Serving Suggestions

Sambar is best served hot with:

• Steaming rice
• Crispy dosas
• Soft idlis
• Vada (savory fritters)
• Medu Vada

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop! You can also freeze it for longer storage.

FAQs

What is the best way to soak and extract tamarind juice?
Soaking in hot water is the key! It softens the tamarind quickly and makes it easier to extract the juice.

Can I use a different type of dal for this sambar?
While toor dal is traditional, you can experiment with moong dal (yellow split lentils) or a mix of dals.

How can I adjust the sweetness of the sambar?
Adjust the amount of jaggery to your liking. You can also use brown sugar or even a touch of honey.

What is the significance of using an earthen pot?
Earthen pots are believed to impart a unique earthy flavour to the sambar and help retain heat.

Can this sambar be made ahead of time?
Absolutely! Sambar actually tastes better after it’s been allowed to sit for a while, so it’s perfect for making ahead.

Enjoy this Pearl Onion Sambar – I hope it brings a little bit of South Indian sunshine to your kitchen! Let me know how it turns out in the comments below.