Spring Onion Sambhar

Wash and cut the spring onion greens and white.

Heat a pan with a tsp of oil. Add the spring onions and saute for few minutes. Add the boiled pigeon pea, turmeric, salt and enough water to cook spring onions. Add water in Sambar powder, mix well and keep aside.

Once the spring onions are cooked, add the tamarind extract and sambar powder solution. Mix well and boil for 5-6 minutes. Add sugar to balance taste. Switch off and give a tadka of mustard and curry leaves. Serve hot with Idli.