Vengaya Sambar | Small Onion Sambar

4.27 from 19 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

Cook Time30

Course: Accompaniment, Kuzhambu

Cuisine: Tamil Nadu

Servings: people

Calories: 260kcal

Author: Sowmya Venkatachalam

Equipment

Pressure Cooker
Mixer Grinder

Ingredients

¼ kg Shallots / Baby Onions (Chinna Vengayam)
½ cup Toor Dal (Pigeon pea)
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)
2 tablespoon Grated Coconut

For Seasoning

1 teaspoon Oil
1 teaspoon Mustard seeds
1 sprig Curry Leaves
1 pinch Asafoetida (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

Nutrition