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

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 Maa Cholian Di Dal, Sindhi Kadhi, Vadya Cha Kalvan, Jain Osaman.

Vengaya Sambhar Recipe Card

Vengaya Sambhar
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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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.