Vengaya Sambar Recipe

By | Published | Sambar | One Comment

Ingredients :

Red gram dal (Tuvar dal) – 1/2 cup
Turmeric powder – 1 tsp
Curry leaves – 2 sprig
Small onions – 1 1/2 – 2 cups
Lemon sixed ball of tamarind – 1
oil – 3 tbsp
Salt to taste

For the masala :
Asofoetida – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Bengal Gram dal – 1 tbsp
Dried red chillies – 3
Coriander seeds – 2 tbsp
Grated coconut – 3 tbsp

Seasoning :
Mustard seeds – 1 tsp
Red chillies – 2
Curry leaves – 2 sprig

Method :
1.  Heat 1 tbsp of oil in a kadai. Fry the asofoetida and the fenugreek seeds until they turn dark brown. Remove both from kadai. Add the bengal gram dal and the red chillies and fry until the dals turn golden brown. Remove. Add the coriander seeds and fry for a minute or so. Add the coconut gratings and fry until the coconut turns light brown. Remove. Grind all these ingredients together to a fine paste.
2.  Cook dal with 1/2 tsp turmeric powder in a pressure cooker.
3.  Boil the tamarind in boiling water and squeeze to extract the pulp.
4.  Heat the rest of the oil and add the mustard. When done, add the curry leaves, green chillies, onions and turmeric powder and fry until the onions are soft and brown.
5.  Add the tamarind extract and salt and cook for 5 to 8 minutes.
6.  Now add the cooked dal, ground masalas and some water, if the mixture is too thick. Simmer for a few minutes.

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