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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.

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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.

Video Recipe of Vengaya Sambar (in Tamil)

[arve url="https://youtu.be/cR_6ObOLUcM" align="center" thumbnail="18262" title="Onion Sambar | Chinna Vengaya Sambar | வெங்காய சாம்பார் செய்வது எப்படி?" description="Onion Sambar - 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. Detailed Recipe (in English with step by step Pictures and instructions) - http://bit.ly/2ZswGFq INGREDIENTS ¼ kg Shallots / Baby Onions (Chinna Vengayam) ½ cup Toor Dal 1 lemon size Tamarind 1½ teaspoon Salt (adjust to your taste) 2 tablespoon Coriander Leaves chopped FOR SAMBAR MASALA (TO GRIND) 8 nos Red Chili 3 teaspoon Coriander seeds 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu) ¼ teaspoon Fenugreek seeds 5 nos Shallots / Baby Onions 2 teaspoon Oil ¼ teaspoon Asafoetida (Asafetida / Hing) FOR SEASONING 1 teaspoon Oil 1 teaspoon Mustard seeds 1 sprig Curry Leaves 1 pinch Asafoetida" upload_date="2019-06-23" duration="08M15S" /]

Recipe Card to make Vengaya Sambar

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.