Vengaya sambar | Shallots Sambar | Onion Sambar [No Garlic recipe]


Vengaya sambar


Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Sambar, Gravy, kulambu, curry, masala.

Ingredients

  • Sambar Onion [shallots, chinna vengayam] – 10 [peel the skin & wash]
  • Toor dal – 1 cup
  • Tomato -1 [chopped]
  • Green chilli – 1
  • Red chilli -1
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Tamarind water – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder– ½ tsp
  • Fenugreek powder- 1 tbsp [dry roast fenugreek seeds then grind]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Jaggery – 1 tbsp [grated]
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For roasting and grinding ingredients

  • Sambar onion- 5
  • Dry red chilli - 1
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Oil – 1 tbsp
  • Heat oil in a pan, roast all ingredients then grind to fine paste with ¼ cup of water

Method

  • Boil toor dal with turmeric powder in cooker for 3 whistles
  • Heat pan with oil add mustard seeds, Bengal gram and urad dal. Then add onion sauté well. Add fenugreek powder sauté.
  • Add green chilli and dry red chilli sauté then add curry leaves, tomato, and turmeric powder sauté till soft.
  • Add ground paste and water mix well, let it boil.
  • Add boiled toor dal, red chilli powder and tamarind water cook for 5 min. Then add jaggery and salt mix well cut off heat.
  • Add chopped coriander leaves and serve hot with rice

Shallots sambar

Shallots sambar

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