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Vengaya Sambar
One of the most popular sambar varieties in every household and restaurants in Tamil Nadu. Most often served with hot steaming rice and ghee.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Breakfast, Main Course
Cuisine:
South Indian
Keyword:
arachuvitta vengaya sambar, araithu vitta onion sambar
Servings:
2
people
Ingredients
250
g
Pearl Onions (Sambar Vengayam)
peeled
1/2
cup
Toor Dal
1
cup
Tamarind Extract
Salt
as per taste
Coriander Leaves
handful
For Grinding:
8
Red Chillies
3
tsp
Coriander Seeds
2
tsp
Channa Dal
1/4
tsp
Fenugreek Seeds
4 to 5
Shallots (Sambar Onion)
2
tsp
Oil
1/4
tsp
Asafoetida Powder
3 to4
tbsp
Coconut
grated
For Seasoning:
1
tsp
Oil
1
tsp
Mustard Seeds
Curry Leaves
few
Asafoetida Powder
a pinch
Instructions
Cook the dal in a pressure cooker till soft.
Mash well and keep it aside.
Heat 2 tsp oil in a pan.
Add the first four ingredients given for grinding and fry until golden.
Remove from pan and combine with the onions and coconut.
Grind to a fine paste.
Heat 1 tsp oil in a pan.
Add the mustard seeds, curry leaves and asafoetida powder.
After 15 seconds, add the onions and cook for a minute.
Add some water and cook for another minute.
Add the tamarind extract and salt.
Simmer for 5 minutes on medium flame.
Add the cooked dal and mix well.
Add the ground masala and stir to mix well.
When the sambar starts to boil, garnish with coriander leaves.
Serve with steamed rice.