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Monday, March 5, 2012

Vengaya Sambar | Arachuvitta Sambar | Tamil Brahmin Style!

Vengaya/Small Onion Sambar is very tasty sambar, this is very popular in South India. Remembring back at my home in India, they used not use onion often and garlic no entry in my house. After marriage am knowing the benefits of onion and garlic so started using them in my cooking. Occasionally they used to prepare this only with Ragi Mudde/Millet balls and it would be very tasty. I have previously posted a different version of Vengaya Masala Sambar, here.


Ingredients
Small Onions/Shallots - 20nos
Toor dal - 1/2 cup
Oil - 5 tspns
Tamarind - 1 lemon size
Jaggery - 1 small piece(optional)
Salt

For masala(grinding)
Coriander seeds (daniya) - 4 tablespoon
Dry red chilli - 4 nos (As per your taste)
Venthayam(Methi seeds) - 1/2 tspn
Fresh Grated coconut - 1 cup
Curry leaves - few

Preparation Method

Soak tamarind in hot water for few mins and squeeze the water.
Wash and remove skin of onion and edges of onions.Wash it again.
In a Kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Transfer and Allow it to cool.In the same kadai, add 2 tspns of oil add onion and saute till soft. Add little salt.

Add coconut and few onions while grinding in mixie and grind it to a fine paste with little water.
Cook the toor dal, mash/whisk with water and keep ready.
Keep a vessel on stove and add tamarind water. Now add onion to this and allow it to boil and cook. Add salt and turmeric.
Add the grinded masala to it and boil.
Add few curry leaves.
Add dal mix well and allow it to boil. Add water if necessary.
Add salt.
Add jaggery for taste. Stir well and boil.(If you dont want you can skip jaggery part)


Seasoning
Heat oil and ghee in a kadai, add mustard, allow it to pop then add curry leaves.

Vengaya Sambar is ready to serve. It can be served with idlis, dosai or rice.

Notes - Since this is Arachuvitta it will become thick when it cools, so adjust water accordingly.

This recipe is going to Only South Indian Event hosted by Pari.

15 comments:

Hema on March 5, 2012 at 10:32 PM said...

Love this sambar..

Poonam Borkar on March 5, 2012 at 10:59 PM said...

looks so delicious!!
Spicy-Aroma

Aarthi on March 5, 2012 at 11:10 PM said...

yummy recipe..Perfectly made

Aarthi
http://www.yummytummyaarthi.com/

Prathibha on March 5, 2012 at 11:20 PM said...

Just now I had sambar rice n I m seeing your post...love this sambar..

San on March 5, 2012 at 11:52 PM said...

Aromatic sambar sara, my mom used to make this. I have to try it too. Thanks for the recipe dear. Its combo with idli is always yum.

Anu on March 6, 2012 at 12:50 AM said...

Vengaya sambhar always taste and smell good. Looks yum and comforting

Rekha shoban on March 6, 2012 at 11:13 AM said...

yummy sambar!!i love ur sambar very much...

Sangeetha Nambi on March 6, 2012 at 12:56 PM said...

Love this for Hot steamed rice.

♥LOVE2COOK MALAYSIA♥ on March 6, 2012 at 4:15 PM said...

Sambhar makes me salivate badly here dear. Would like to have it with some idiyappam ;)

jeyashrisuresh on March 6, 2012 at 5:17 PM said...

My fav sambar and just made this today. nice version sara

maha on March 6, 2012 at 9:50 PM said...

sambar looking yum tasty dear......book marked...

DV on March 8, 2012 at 9:43 PM said...

My favorite! Lovely! :-)

Pari on March 9, 2012 at 7:25 PM said...

This is one of my favourite sambhars. Thanks for sending it to my event. In case you want to participate in giveaway, pls leave your entries in the linky tool for India.


FOODELICIOUS

MARCH EVENT, ‘ONLY’- SOUTH INDIAN & COOKBOOK GIVEAWAY

Torviewtoronto on March 11, 2012 at 12:01 PM said...

sambar looks wonderful delicious

Chitra on March 29, 2012 at 12:57 PM said...

Love this version. i tried this many times :)

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