Vengaya Sambar - Chinna Vengaya Sambar - Onion Sambar

Vengaya Sambar is a Classic Sambar Recipe, that goes well with steamed Rice, idli & dosa too. The taste & flavour of Pearl onions, makes sambar more delicious. if we Run out of vegetables, we can make this Sambar. it tastes Great with Big onions too. I have used freshly Ground Masala Powder for the Recipe, for extra taste & flavour of sambar.

Vengaya Sambar

 Prep Time : 1 0  min.  

Cook Time : 40  minutes.

Recipe Category:Sambar Varieties

Recipe Cusine Tamil Nadu

Serves:5 

Ingredients

Pearl Onions - 1 cup.

Tomato - 1 (Medium size)

Toor dal - 1/2 Cup.

Tamarind - Big Amla size.

Turmeric - 1/8 tsp.

Jaggery - 1/4 tsp. 

To Grind

Coriander seeds - 1 tbsp.

Toor dal - 1 tsp.

Channadal - 1 tsp.

Methi seeds - 1/8 tsp.

Red chillies - 4 - 5.

To Temper

Mustard seeds - 1/4 tsp.

Cumin seeds - 1/2 tsp.

Curry leaves - 1 Sprig.

Hing - 1/8 tsp.

To Garnish

Coriander leaves - few.

Preparation

• Soak tamarind in 1/2 cup of water for minimum 1/2 an hour, then squeeze the tamarind, throw the Pulp & retain the water. Tamarind juice is Ready. 

• Peel the skin of pearl onions. Chop the tomatoes finely. 

Method

1.Cook the Toor dal with needed water & turmeric, till it turns mushy. I pressure cooked the Toor dal with needed water & turmeric till soft.

2. Take a kadai, heat a tsp of oil, add  coriander seeds, channa dal, Toor dal, Methi seeds & Red chillies. Roast it, till it turns Golden. Cook in Medium flame for even Cooking.

3. Grind it to a little coarse Powder. Now Freshly Ground Powder is Ready.

4. Heat the oil, add mustard seeds, when it splutters add cumin seeds.When it sizzles, add curry leaves, hing.

5. Add Pearl onions, saute till it turns Golden. 

6. Add tomato, saute till it turns Mushy. 

7. Add Tamarind juice,needed water & salt. Cook for few minutes till raw smell of Tamarind Goes away.

8. Add Freshly Ground Powder, Cooked dal, adjust water according to consistency. Finally add jaggery. 

9. Cook for few minutes, till it gets Sambar Consistency. 

10. Finally Garnish with Fresh Coriander leaves. Serve Hot with Rice, Idli or Dosa.