Vengaya Sambar / Small Onion Sambar
Print Recipe
4.6 from 5 votes

Vengaya Sambar | Small Onion Sambar

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.
Prep Time10 mins
Cook Time30 mins
Course: Accompaniment, Kuzhambu
Cuisine: Tamil Nadu
Servings: 5 people
Calories: 260kcal
Author: Sowmya Venkatachalam



  • ¼ kg Shallots / Baby Onions (Chinna Vengayam)
  • ½ cup Toor Dal (Pigeon pea)
  • 1 lemon size Tamarind
  • tsp Salt (adjust to your taste)
  • 2 tbsp Coriander Leaves chopped

For Sambar Masala (to grind)

  • 8 nos Red Chili
  • 3 tsp Coriander seeds
  • 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • ¼ tsp Fenugreek seeds
  • 5 nos Shallots / Baby Onions
  • 2 tsp Oil
  • ¼ tsp Asafoetida (Asafetida / Hing)
  • 2 tbsp Grated Coconut

For Seasoning

  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 sprig Curry Leaves
  • 1 pinch Asafoetida (Asafetida / Hing)


  • 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.



Serving: 2cups | Calories: 260kcal | Carbohydrates: 53g | Protein: 14g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 404mg | Potassium: 1054mg | Fiber: 15g | Sugar: 18g | Vitamin A: 2300IU | Vitamin C: 94.1mg | Calcium: 110mg | Iron: 6.1mg