GravyVengaya Sambar recipe, Arachuvitta vengaya sambar

Vengaya Sambar recipe, Arachuvitta vengaya sambar

SAMBAR WITH FRESH GROUND MASALA

Recipe updated with video

β€œVengaya sambar-  Arachuvitta vengaya sambar is a tasty sambar
recipe made using freshly ground Sambar masala, a lentil-based onion gravy, cooked in tamarind sauce, popular in the South Indian cuisine. 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, especially newly-weds. She used to brilliantly make this along with Urulai Kizhangu fry, appalam and tomato rasam. To this day, we have a special soft corner for this sambar. Over to my mother’s version of this recipe.
Also check out my

Vengaya sambar

INGREDIENTS: ( SERVES 4-5) | Preparation time: 40 minutes

TOOR DAL 1/2 CUP
TAMARIND EXTRACT 1 CUP
SAMBAR POWDER 1 AND 1/2 TSP
TURMERIC POWDER 1/4 TSP
SAMBAR ONION| SHALLOTS 1/2 CUP
CORIANDER SEEDS 1 TBLSP
CHANNA DAL 1 TBLSP
RED CHILLI 2+ 1
COCONUT SHREDDED 2 TBLSP
OIL 1 TBLSP
ASAFOETIDA 2 PINCHES
MUSTARD SEEDS 1/4 TSP
VENDHAYAM |METHI SEEDS 1/8 TSP
SALT TO TASTE
CURRY LEAVES FEW

                       Video of how to make chinna vengaya sambar


SOUTH INDIAN SAMBAR
METHOD:

  • Cook the toor dal with 1 and 1/2 cup of water and a pinch of turmeric powder in pressure cook till 3 whistles.

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  • Peel the skin of the onions and  wash this nicely.

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  • Make tamarind extract from a gooseberry sized tamarind soaked in hot water.

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  • In a pan add oil and throw in the mustard seeds , fenugreek seeds (if adding) and 1 red chilli broken into pieces.

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  • Add the sambar onion and saute in a medium low flame till the onions become  turned golden brown.

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  • Add the tamarind extract and add sambar powder, salt, turmeric powder and asafoetida and let this boil till the onions become soft and gets cooked. Do this in a medium low flame.

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  • Meanwhile in a small pan, add a tsp of oil and roast the channa dal, coriander seeds, redchillis till they become golden brown. When it is done add coconut to this and allow this to cool.
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  • Grind this into a smooth paste adding little water and keep aside.

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  • Add the cooked toordal to the boiling tamarind mixture and add the ground masala to this and mix gently.

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  • Add little water to reach the right sambar consistency.
  • Add 1/2 tsp of jaggery . It’s optional only. Feel free to omit.
  • Bring this to a nice boil without getting the sambar burnt at the bottom.
  • Garnish with curry leaves.
  • Serve hot with rice and Potato curry

vengaya sambar

47 COMMENTS

  1. Sambar looks yummy! I love vengaya sambar & potato varuval combo! πŸ˜›

    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 !! πŸ˜€

  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 πŸ™‚ Sooo happy πŸ™‚ The credit goes to you πŸ™‚ Thanks once again πŸ™‚

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