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.
Onion Sambar / Vengaya Sambar is one of the most popular sambar variety in Tamil Nadu. As it’s name suggests, the key ingredient of this sambar is Shallots (small onion). It’s made using the freshly ground sambar masala (arachuvitta masala). The addition of shallots gives an excellent flavor and taste. It goes very well as a main course with hot rice, but it’s also a great accompaniment for Idli and dosa as well. In restaurants it’s served as an accompaniment with Idli / dosas, especially for the sambar Idli, the idli’s are dunk with hot piping flavorful vengaya sambar. I make this for get together and also for serving to guests. Spicy Potato curry goes very well with Vengaya Sambar. You can also serve with any other vegetable curry / Kootu.
Sambar an Overivew
Sambar is a staple in South India, especially in Tamil Nadu. It’s a tamarind based gravy with spices and cooked with Toordal. Based on the preparation of spices, vegetable used, we can make many different variety of sambar. It’s almost an one of the identity for Tamil Nadu. We usually serve it as a main course, served with hot rice. It’s also used as an accompaniment to breakfast dishes like Idli, Dosa & Pongal
Different Types of Sambar
There are numerous variety of sambars available in India. Some of the Sambar that i am aware which are populare are given below
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.
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.
2tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
¼tspFenugreek seeds
5nosShallots / Baby Onions
2tspOil
¼tspAsafoetida (Asafetida / Hing)
2tbspGrated Coconut
For Seasoning
1tspOil
1tspMustard seeds
1sprigCurry Leaves
1pinchAsafoetida (Asafetida / Hing)
Instructions
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 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
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.
Video
Nutritional Info
Nutrition Facts
Vengaya Sambar | Small Onion Sambar
Amount Per Serving (2 cups)
Calories 260Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Saturated Fat 0.2g1%
Sodium 404mg18%
Potassium 1054mg30%
Carbohydrates 53g18%
Fiber 15g63%
Sugar 18g20%
Protein 14g28%
Vitamin A 2300IU46%
Vitamin C 94.1mg114%
Calcium 110mg11%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
Nice, simple recipe. Thanks. However Sowmya, MiL style contradicts some of your tips time comments. Vatha molaga got into the pan first and burned :-). I do think your roast order is out of sequencec – you drop dhania first etc.,
Hi Sowmya
We tried this sambhar and it turned out delicious…. Thank you … My daughter makes a fuss about eating the vegetables in the sambhar so I thinly sliced the shallots and it al went into her tummy …. This is a regular for us now 🙂
Hi Sowmya
We love this sambar, today we were making it and discovered that we were out of shallots. We made it with the regular purple onions, it still turned out delicious, thank you so much
Maami… Super Sambhar:-)
Excellent recipe. Mouth watering recipe maami. Ps continue to keep up this good work. Your site is simply awesome.
Excellent recipe maami. So authentic. The picture is making me drool. Potato fry is simply awesome. What a perfect combo!!!!
Thank you for your wonderful recipes. Is it alright to add sambar powder to vengaaya sambar ? Thanks in advance.
HI, Sure we can add sambar powder
Fantastic recipe,Ma'am,thank you for posting.
How much coconut do you need? The recipe does not say
We can add 2 tablespoon of coconut
Nice, simple recipe. Thanks. However Sowmya, MiL style contradicts some of your tips time comments. Vatha molaga got into the pan first and burned :-). I do think your roast order is out of sequencec – you drop dhania first etc.,
Hi Sowmya
We tried this sambhar and it turned out delicious…. Thank you … My daughter makes a fuss about eating the vegetables in the sambhar so I thinly sliced the shallots and it al went into her tummy …. This is a regular for us now 🙂
So happy to hear ????????
Hi Sowmya
We love this sambar, today we were making it and discovered that we were out of shallots. We made it with the regular purple onions, it still turned out delicious, thank you so much
So glad to hear ????????