Onion Sambar Recipe | Vengaya Sambar is a quick, simple and easy recipe prepared with just a few shallots. And a fantastic dish for the seasons when we can’t acquire vegetables, like winter, rainy, and summer. Hot rice and South Indian tiffin items like idli and dosa go nicely with vengaya sambar.
Ingredients
- 1 Cup Shallot / Small Onion
- 3 Garlic Cloves
- 1/4 Cup Toor dal
- a small amla size Tamarind
- 1/4 tsp Turmeric powder
- 1/2 tsp Mustard Seeds
- 1/4 tsp Urad dal
- Few Curry leaves
- Salt
- Oil
To roast and grind
- 1 tbsp coriander seeds
- 1/2 tbsp Toor dal
- 1/4 tsp Fenugreek Seeds
- a small piece asafetida
- 2 Red Chilli
- 2 tbsp Grated Coconut
- Oil
Directions
- Wash, soak and cook until mushy.
- Soak tamarind with salt for 10 to 15 mins and extract the pulp.
- Peel small Onions and keep aside.
- Heat oil in a kadai, roast coriander seeds, toor dal, red chilli one by one till we get a nice aroma and color change.
- Then switch off the stove and immediately add fenugreek seeds, asafetida, grated coconut on the hot kadai and give a stir.
- Let them cool, then grind to a fine paste with little water added.
- Then in the same kadai add oil, splutter mustard seeds, urad dal, curry leaves, then small onions, garlic cloves.
- Sauté onions for a few minutes till it gets translucent, then add tamarind salt extract and boil it for a few minutes with required water.
- Add grounded masala, cooked dal and let them boil for a few more minutes in medium flame.
- When it’s done with a nice aroma, switch off the stove.
- Onion Sambar is Ready.
- Serve it with hot rice or with south Indian tiffin items.
Onion Sambar Recipe | Vengaya Sambar
Onion Sambar Recipe | Vengaya Sambar is a quick, simple and easy recipe prepared with just a few shallots. And a fantastic dish for the seasons when we can’t acquire vegetables, like winter, rainy, and summer. Hot rice and South Indian tiffin items like idli and dosa go nicely with vengaya sambar.
⏲️ Prep Time
10 mins
⏲️ Cook Time
20 mins
🍴 Serves
4
🍲 Meal
Side Dish
Ingredients
- 1 Cup Shallot / Small Onion
- 3 Garlic Cloves
- 1/4 Cup Toor dal
- a small amla size Tamarind
- 1/4 tsp Turmeric powder
- 1/2 tsp Mustard Seeds
- 1/4 tsp Urad dal
- Few Curry leaves
- Salt
- Oil
To roast and grind
- 1 tbsp coriander seeds
- 1/2 tbsp Toor dal
- 1/4 tsp Fenugreek Seeds
- a small piece asafetida
- 2 Red Chilli
- 2 tbsp Grated Coconut
- Oil
Directions
- Wash, soak and cook until mushy.
- Soak tamarind with salt for 10 to 15 mins and extract the pulp.
- Peel small Onions and keep aside.
- Heat oil in a kadai, roast coriander seeds, toor dal, red chilli one by one till we get a nice aroma and color change.
- Then switch off the stove and immediately add fenugreek seeds, asafetida, grated coconut on the hot kadai and give a stir.
- Let them cool, then grind to a fine paste with little water added.
- Then in the same kadai add oil, splutter mustard seeds, urad dal, curry leaves, then small onions, garlic cloves.
- Sauté onions for a few minutes till it gets translucent, then add tamarind salt extract and boil it for a few minutes with required water.
- Add grounded masala, cooked dal and let them boil for a few more minutes in medium flame.
- When it’s done with a nice aroma, switch off the stove.
- Onion Sambar is Ready.
- Serve it with hot rice or with south Indian tiffin items.
