How to make Vengaya Sambhar - Onion sambhar.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Toor Dal (तुवर दाल), Pearl Onion

Cuisine : Tamil Nadu

Course : Dals and Kadhis

Vengaya Sambhar Recipe Card

Vengaya Sambhar
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Vengaya Sambhar checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Konkani Varan, Puliseri, Sindhi Kadhi, Dali Sambare.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Vengaya Sambhar Recipe

  • Toor Dal 1 1/2 tablespoons

  • Pearl Onion to taste

  • Turmeric powder 1/2 teaspoon

  • Tomato 1

  • Pearl onions 10

  • Curry leaves 10

  • Whole dry red chillies 3

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Sambhar powder 3 teaspoon

  • Jaggery (gur) grated 1 teaspoon

  • Tamarind pulp 1 tablespoon

Method

Step 1

Clean and wash toovar dal. Pressure-cook with salt, turmeric and water. Cool and mash well. Keep aside. Wash and chop tomato. Peel and wash pearl onions. Wash and pat dry curry leaves.

Step 2

Remove stems and break whole red chillies into smaller pieces. Heat oil in a pan and add mustard seeds, broken red chillies, curry leaves and asafoetida. When mustard starts to crackle add chopped tomatoes and cook for two to three minutes.

Step 3

Add pearl onions and sambhar powder and stir-fry for another four to five minutes. Pour in the dal. Mix well. Add jaggery and tamarind pulp and simmer for another five to ten minutes.

Step 4

Serve hot with steamed rice.