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Vengaya Sambar recipe

Vengaya sambar recipe – Arachuvitta sambar recipe – Pearl onion sambar – Traditional vengaya sambar recipe with full video and step-by-step pictures.

Arachuvitta vengaya sambar is a tasty sambar recipe made using freshly ground Sambar masala. This is a lentil-based onion gravy, cooked in tamarind sauce, popular in South Indian cuisine. The addition of shallots to this sambar gives a delicious aroma. My mother used to make this Arachuvitta vengaya sambar whenever we had guests at home. Also, we make this on the previous day of Deepavali along with potato curry. The classic combo of Vengaya sambar and urulai kizhambu curry is very popular in Tamil brahmin cuisine.

In our cuisine, we don’t add onions to any other sambar. If we are making drumstick sambar or capsicum sambar or mullagi sambar, it is exclusively using those veggies only. We don’t add onions to that. So this sambar is very special for us by adding only the small onions. The aroma of the sambar made using small onions and freshly ground masala is the highlight of this recipe.

Also, check out, kalyana sambar, udipi sambar, Drumstick leaves sambar, Hotel sambar, Capsicum sambar, Vendakkai sambar with fresh masala.

vengaya sambar
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Vengaya sambar recipe

Pearl onion sambar with freshly ground masala
Course Dinner, Lunch, Main Course
Cuisine Indian, South Indian
Keyword Side dish for Idli dosa, South indian gravy, South Indian sambar
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • ½ cup small onions | shallots
  • 1 and 1/2 tamarind extract from a small lemon size tamarind
  • 1.5 tsp sambar powder
  • 1 tsp turmeric powder
  • ½ cup toor dal uncooked
  • Salt as needed
  • A pinch of asafoetida
  • Curry leaves few
  • Coriander leaves few
  • 1 tsp ghee
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • Water as needed

To roast and grind

  • 2 tsp oil
  • 1 tbsp coriander seeds
  • 1 tbsp chana dal
  • 4 red chilis
  • ½ tsp fenugreen seeds | vendhayam
  • 3 tbsp coconut

Instructions

  • Cook the toor dal with 1 cup water and ½ tsp turmeric powder, in a pressure cooker for 4-5 whistles.
  • Once the pressure is released take out and mash it well and keep aside.
  • Soak a lemon sized tamarind in hot water for 10 minutes and extract 1.5 cups of tamarind juice.
  • In a pan add 2 tsp of oil and add the coriander seeds, chana dal, fenugreek seeds and red chilis.
  • Roast in medium flame till the dal turns golden brown.
  • Add the coconut and switch off the flame.
  • Once it is cool grind this into a smooth paste. Add little water while grinding.
  • In a pan add 1 tbsp of oil and add the mustard seeds.
  • Once the mustard seeds splutter, add the peeled small onions.
  • Saute till it turns slight golden brown.
  • Now simmer the flame and add the tamarind water.
  • Add the sambar powder, ½ tsp turmeric powder, salt and asafoetida.
  • Let this boil for 5-7 minutes.
  • Now add the cooked toor dal and the ground coconut paste.
  • Add ½ cup of water to adjust the consistency.
  • Mix well and let this boil for 2 minutes.
  • Add 1 tsp of ghee to this. This enhances the flavour of the sambar.
  • Add curry leaves.
  • Switch off the flame and add finely chopped coriander leaves.
  • Vengaya sambar is ready.
  • Pair it with the classic potato curry and enjoy with plain rice.

Video

Tamil Brahmin style Vengaya sambar ...
Tamil Brahmin style Vengaya sambar recipe - Arachuvitta sambar recipe - Small onion sambar
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Notes

1. You can grind ½ tomato along with the coconut.
2. 3-4 small onions can also be added while grinding the fresh masala.
3. You can skip the sambar podi and double the quantity of chana dal, red chili, coriander seeds, and fenugreek seeds.
4. Vengaya sambar pairs well with rice, Idli, dosai, and Pongal too.
  • Cook the toor dal with 1 cup water and ½ tsp turmeric powder, in a pressure cooker for 4-5 whistles.
  • Once the pressure is released take out and mash it well and keep aside.
vengaya sambar recipe
  • Soak a lemon sized tamarind in hot water for 10 minutes and extract 1.5 cups of tamarind juice.
vengaya sambar recipe
  • In a pan add 2 tsp of oil and add the coriander seeds, chana dal, fenugreek seeds, and red chilis.
  • Roast in medium flame till the dal turns golden brown.
  • Add the coconut and switch off the flame.
vengaya sambar
  • Once it is cool grind this into a smooth paste. Add little water while grinding
Vengaya sambar
  • In a pan add 1 tbsp of oil and add the mustard seeds.
  • Once the mustard seeds splutter, add the peeled small onions.
  • Saute till it turns slightly golden brown.
vengaya sambar
  • Now simmer the flame and add the tamarind water.
  • Add the sambar powder, ½ tsp turmeric powder, salt and asafoetida.
vengaya sambar recipe
  • Let this boil for 5-7 minutes.
  • Now add the cooked toor dal and the ground coconut paste.
  • Add ½ cup of water to adjust the consistency.
arachuvitta sambar
  • Mix well and let this boil for 2 minutes.
  • Add 1 tsp of ghee to this. This enhances the flavor of the sambar.
  • Add curry leaves.
  • Switch off the flame and add finely chopped coriander leaves.
  • Vengaya sambar is ready.
vengaya sambar
  • Pair it with the classic potato curry and enjoy it with plain rice.
vengaya sambar recipe
  1. You can grind ½ tomato along with the coconut.
  2. 3-4 small onions can also be added while grinding the fresh masala.
  3. You can skip the sambar podi and double the quantity of chana dal, red chili, coriander seeds and fenugreek seeds.
  4. Vengaya sambar pairs well with rice, Idli, dosai and Pongal too.

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47 COMMENTS

  1. Sambar looks yummy! I love vengaya sambar & potato varuval combo! 😛

    Sambar without tomato…i haven't tried!:)Shall try your version soon!

  2. Superb recipe Jeyashri.. A small request.. Would be great if you could rename the recipe to Chinna vengaya sambar/shallot sambar… I have searched a lot with the "Chinna vengaya sambar" and never arrived at a perfect recipe..

  3. Oh my God! My mom makes this sambar in EXACTLY the same way !! And this was Sunday special in our house, with potato roast curry, because the elders would be okay with eating onions only on that day !! 😀

  4. Hey Jey!

    Yesterday I made this version of arachu-utta sambar for my fiance. He just loved it. He ate three servings of sambar with rice 🙂 Sooo happy 🙂 The credit goes to you 🙂 Thanks once again 🙂

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