Table of Contents
Day 1 of 7 Days of Winter Recipes!
Introduction
Hey there, folks! Today marks the first day of my week-long journey into the cozy world of winter recipes. As I embrace the chill in the air and the longing for warmth in my belly, I kick-started my culinary adventure with a hearty and soul-soothing dish – Spring Onion Sambar. Allow me to take you through my flavorful escapade of creating a dish that screams comfort and tradition.
In the Kitchen
- I made Spring Onion Sambar for lunch at 1:30 p.m.
- Soak Toor dal for 1-2 hours before cooking.
It all began with the humble Toor dal, tamarind, luscious tomatoes, aromatic garlic, and an array of spices laid out on my kitchen counter. As I carefully washed the Toor dal and let it soak, the anticipation for a delectable meal started building up within me. I have a little secret – I avoid pressure cookers and prefer cooking the Dal slowly without one. Call me old-fashioned, but the flavors seem to dance better this way.
Cooking Magic
- The trick in this sambar is to keep the Spring Onions whole.
- I fry ginger, garlic, and spring onions in a Kadai with spices.
Once the Toor dal was ready, I moved on to the star of the dish – the Spring Onions. I believe in letting them shine in their full glory by keeping them whole in the sambar. In a sizzling Kadai, I gently fried ginger, garlic, and the Spring Onions with a medley of spices that filled my kitchen with an irresistible aroma. Each whiff was like a warm hug on a chilly day, promising a bowl full of happiness.
Flavor Infusion
As the Spring Onions caramelized to perfection, it was time to add the tangy tamarind juice, a sprinkle of sambar powder, and water as needed to create the base of my sambar. The flavors mingled and danced in the Kadai, promising a rich and wholesome experience with every spoonful. And of course, I always make it a point to taste the dish before serving – a chef’s privilege, you could say.
Finishing Touches
- Garnish with coriander leaves.
- Enjoy the sambar with hot idlies and chutney.
Finally, as the Spring Onion Sambar simmered to a harmonious blend of flavors, I added a generous garnish of fresh coriander leaves. The vibrant green hues added a touch of freshness to the dish, inviting me to dive in. I plated the sambar alongside piping hot idlies and a dollop of chutney, ready to be devoured. The first spoonful was like a symphony of tastes, a melody of tradition and comfort that warmed my soul on this cold winter day.
So here I am, on Day 1 of my 7 Days of Winter Recipes journey, with a belly full of Spring Onion Sambar and a heart brimming with contentment. Stay tuned for more culinary adventures, more heartwarming recipes, and more moments of bliss in the kitchen. Until then, happy cooking and even happier eating!
