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PrintSMALL ONION SAMBAR (VENGAYA SAMBAR)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Spice Paste: Fry the fenugreek seeds, red chillies, asafoetida, cumin seeds, coriander seeds, dal and poppy seeds in oil.
- Grind to a fine paste, adding the coconut and half of the small sambar onions with very little water. Set aside.
- Heat the oil, when hot add all the ingredients for the tempering. When the mustard seeds splutter, add the sambar onions and fry on low heat for 3 - 5 minutes.
- Add the tamarind juice, turmeric powder and salt. Cover and simmer for 5 minutes or until the raw smell of the tamarind disappears.
- Add the cooked dhal and the ground spice paste and cook for another 3 - 5 minutes. Garnish with the chopped coriander leaves.
- Serve hot with rice.
INGREDIENTS
- 250 grams small sambar onions, skinned
- 75 grams red gram dhal, cooked and mashed
- ½ teaspoon turmeric powder
- A lime-sized tamarind ball, soaked and juice extracted
- Salt to taste
- A bunch of coriander leaves, chopped fine for garnishing
Spice Paste
- 3 tablespoon coriander seeds
- 2 tablespoon Bengal gram dhal
- 2 teaspoon poppy seeds
- 75 grams grated fresh coconut
- 1 tablespoon Cooking oil
- ½ teaspoon fenugreek seeds
- 6 dry red chillies
- ½ teaspoon asafetida powder
- 1 teaspoon cumin seeds
Tempering
- 2 tablespoon Cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 1 dry red chilli, halved
- A few curry leaves
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