Arachuvitta vengayam / Onion Sambar

This sambar can be served with hot rice,idli or dosai.This sambar is prepared using  fresh ground paste,instead of sambar powder.
Ingredients:
Dhaniya / coriander seeds- 2 tsp
Kadalai paruppu/ gram dhal - 1 tsp
Red chilly - 3 nos
Asafoetida / perungayam - 1/4 tsp
Grated coconut- 3 tsp
Raw rice - 1 tsp
Vengayam / Onion - 1 (finely chopped)
Toor dhal - 2 cup
Turmeric powder - 1/4 tsp
Tamarind - lemon size
Mustard seeds - 1/2 tsp
Vendhayam- a pinch
Salt - to taste
Coriander / cilantro,Curry leaves - for garnishing
Method:
            Pressure cook toor dhal.Soak and extract the tamarind juice.Heat a little oil and fry Kadalai paruppu,asafoetida,dhaniya,vendhayam,raw rice,red chillies till they turn golden brown.Now grind this mixture along with grated coconut to a fine paste. Heat 1tbsp of oil in a heavy bottom pan,add mustard seeds,split red chilly,curry leaves.When the mustard seeds starts to splutter, add turmeric powder and chopped onions.Saute for 5 minutes.When the onions turn golden brown add the tamarind extract,salt and let it boil till the raw smell leaves.Now add cooked toor dhal and the ground  paste to it.Boil for some 5 to 10 minutes for the sambar to thicken.Garnish with coriander leaves and serve with hot rice.

Note: If the sambar is not thick,you can  mix 1 tbsp of rice flour or gram flour  with water and add this paste to it.But care should be taken not to over cook it (because adding the flour paste makes the sambar thick in less time and it may cause lumps or make the dhals stick to the bottom of the vessel,if not stirred frequently.So turn off the stove within 2 to 3 minutes after adding the flour paste).