Sambar an Overivew
Different Types of Sambar
- Arachu Vitta Sambar – Here the Sambar is made using freshly made ground masala. This is considered as one of the authentic way to cook Sambar
- Sambar using Sambar Powder – This is a quick way to make Sambar using readily available Sambar Powder. This saves time and effort to make the Sambar
- Hotel Sambar – Restaurants always use some secret ingredients and ways of cooking to make it unique and special.
- Tiffen Sambar – The sambar that we make exclusively for serving it with Idli / Dosa. Here we use Moong Dal instead of Toor Dal.
- Udupi Sambar – There are slight variations in making Sabar in Udupi area.
Recipe Card to make Vengaya Sambar
Vengaya Sambar | Small Onion Sambar
Vengaya Sambar is one of the very popular sambar variety in Tamil Nadu. Made with just pearl onion (chinna vengayam) and freshly made sambar masala, it's one of the most popular sambar in Tamil Nadu houses and restaurants. It's usually served with hot rice along with a dash of ghee. Learn how to make tamil nadu style popular vengaya sambar (onion Sambar) with step by step pictures and Videos.
- ¼ kg Shallots / Baby Onions ((Chinna Vengayam))
- ½ cup Toor Dal
- 1 lemon size Tamarind
- 1½ tsp Salt ((adjust to your taste))
- 2 tbsp Coriander Leaves (chopped)
For Sambar Masala (to grind)
- 8 nos Red Chili
- 3 tsp Coriander seeds
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ tsp Fenugreek seeds
- 5 nos Shallots / Baby Onions
- 2 tsp Oil
- ¼ tsp Asafoetida (Asafetida / Hing)
For Seasoning
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 sprig Curry Leaves
- 1 pinch Asafoetida (Asafetida / Hing)
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Soak tamarind in water and extract the tamarind juice and keep it aside. Peel the onion skin and keep it aside.
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Cook the dal in a pressure cooker till it is soft and mash it nicely and keep it aside.
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In the pan, pour the oil and fry the asafoetida. Add the red chillies, channa dal, fenugreek seeds and coriander seeds and fry it until the dal becomes golden colour and take this aside for grinding. Take few baby onions and cocunut for grinding along with the fried ingredients in the above step. Grind all these ingredients to a paste
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In the pan pour the oil and add the mustard seeds and when it starts to sputter, add the curry leaves and a pinch of Hing
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Add the peeled Onions and fry it for a minute and then add water to cook the onions. When they are half-cooked add the tamarind extract and salt. Let the mixture boil for about 5 minutes in the medium flame.
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Add the mashed dal and stir well to avoid lumps. Now add the ground paste and allow it to cook in the medium flame.
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When the sambar starts to boil, add the coriander leaves.
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Now the onion sambar/ vengaya samabr is ready to serve.
Method with step by step pictures to make Vengaya Sambar :
- Soak tamarind in water and extract the tamarind juice and keep it aside. Peel the onion skin and keep it aside.
- Cook the dal in a pressure cooker till it is soft and mash it nicely and keep it aside.
- In the pan, pour the oil and fry the asafoetida. Add the red chillies, channa dal, fenugreek and coriander seeds and fry it until the dal becomes golden colour and take this aside for grinding. Take few baby onions and cocunut for grinding along with the fried ingredients in the above step. Grind all these ingredients to a paste
- In the pan pour the oil and add the mustard seeds and when it starts to sputter, add the curry leaves and a pinch of Hing Add the peeled Onions and fry it for a minute and then add water to cook the onions. When they are half-cooked add the tamarind extract and salt. Let the mixture boil for about 5 minutes in the medium flame.
- Add the mashed dal and stir well to avoid lumps. Now add the ground paste and allow it to cook in the medium flame.
- When the sambar starts to boil, add the coriander leaves.
- Now the onion sambar/ vengaya samabr is ready to serve.
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