Subbus Kitchen

Vengaya sambar is my all time favourite. Vengaya sambar with urulai kizhangu kaara kari is the best menu for the sunday lunch. Whenever i have some important guests for the lunch then i would prefer to cook Vengaya sambar only. But i can not cook this for some of the festivals as we brahmins dont add onions on those days.

Ingredients:
Baby onion (Small onion) - 1/4 kg
Tur Dal (Red gram lentil) - 1 tea cup
Tamarind - 1 small lemon size
Turmeric - 1/4 tsp
Salte - to taste (1 1/2 teaspoon)
Coriander leaves - few

For Grinding:
Red Chillies - 5 nos
Coriander seeds - 3 teaspoon
Channa dhal - 2 teaspoon
Grated Cocunut - 2 table spoon
Fenugeek seeds - 1/4 teaspoon
Skin peeled Onion small sized - 5
Oil - 2 teaspoon
Asafoetida - 1/4 teaspoon

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry Leaves - few
Hing - A Pinch

Method:

• Cook the dhal in a pressure cooker till it is soft and smash it nicely and keep it aside.
• Peel the onion skin and keep it aside.
• In the pan, pour the oil and fry the asafoetida. Add the red chillies, channa dhal,fenugeek seeds and coriander seeds and fry it until the dhal becomes golden color. Grind this along with cocunut and onions 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 and cook for 5 minutes in the medium flame
• Add the smashed dhal and stir well to avoid lumps.
• Now add the ground masala 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.

Serving : 5 Persons

Brahmin sambars are always special.. you can try some of the other sambar varities below
Idly Sambar (Gotsu)