Onion Pakoda

Yum

Ingredients:
1  cup Kadal Mav( Besan Flour)
1 tsp. Rice flour
1 tsp. Rava
3 Green chillies slit lengthwise
1 cup Onion Sliced finely
Salt to taste
2 tsp. ghee
Red Chilli Powder according to taste
2  to 3 sprigs Curry leaves
Oil for frying
Water to mix

Method:

1. Combine well the sliced onions, green chillies, salt, curry leaves and ghee and keep aside for 20 mins.
2. Later on add the besan, rice and rava and mix thoroughly and sprinkle water little by little so that almost all the onion slices are coated with the flour .
3. Heat Oil in a wok on and drop the prepared onions little by little . Fry till golden brown, drain excess oil and store in an air tight container .

Sambar Restaurant Style

Ingredients:

For Pressure cooking
1/2 cup Toor dal
1/2 of  Big onion
1 medium sized Tomato
Salt according to taste

For Grinding
1 tbsp. Roasted Gram
1 small Tomato
1 tsp. Turmeric Powder
1 tbsp. Chilli Powder
2 pieces of Coconut

For Tempering
1/2 of a big Onion chopped
1 tsp. Mustard Seeds
1 tsp. Cumin Seeds
1 tsp. Fenugreek seeds
2 Green chillies slit
3 Red Chillies
1 sprig Curry leaves
1 tbsp. Oil 

For Garnishing 
1 tbsp. of Coriander Leaves
1/4 tsp. sugar(optional)

Method:

1. Pressure cook the dal, onion, tomato, a bit of turmeric,salt and water for 3 to 4 whistles and mash the dal and keep aside.
2. Grind all the ingredients under grinding to a fine paste.
3. Take a wok add oil and temper mustard,cumin, fenugreek. When it starts spluttering add the chopped onion and green chillies and saute well.
4. Add the cooked dal mixture to the tempering and bring to boil. When the mixture starts boiling add the grinded paste to it and mix well and cook on low for 10 to 15 mins.
5. After the sambar is cooked add the curry leaves, red chillies, coriander leaves and sugar and mix.
6. Turn off stove keep the sambar covered to retain the aroma. Serve with idli, dosa or pongal.