Onion Sambar ( Vengai Sambar)

Ingredients
  1. Chinna Vengayam (Small Onions) 1/2 Kg peeled.
  2. Tur dal 1 cup - Cooked and mashed
  3. Tamarind - Small lemon size
  4. Coriander leaves - 3-4 tsp
  5. Jaggery - 1 tsp
  6. Oil : 4-5 tsp
To grind :
  • Coconut 3-4 spoons
  • Coriander seeds 1 tsp
  • Mendiyam ( Methi Seeds) 1/4th tsp
  • Dried Red Chilli 2 -3 nos (depending on hottness)
  • Chana Dal 1/2 tsp
Method:
  1. Dry roast all the above ingredients to be ground in 2 tsp of oil ( bar the Coconut pieces). Let it cool down. Grind along with coconut , using a little water (4- 6 tsp) and obtain a fine , thick paste.
  2. Soak tamarind in 1/2 cup of warm water for 10 min. Squeeze out all the juice of the tamarind & keep it aside.
  3. In a kadai, fry the onions in 2-3 tsp of oil to eliminate the raw smell. To this ,add tamarind water , turmeric powder & salt to taste.
  4. Allow this mix to boil for sometime . Now add 1 tsp jaggery. Add 1 cup of water if the quantity has reduced to half.
  5. Allow this mix to boil further . Now add cooked tur dal & ground coconut paste.
  6. Let this mixture boil gently for a little more time.
  7. Once the Sambar is done , season it with kadugu & mendhiyam in 2 tsp of oil.
  8. Garnish the Sambar with chopped coriander leaves.
  9. Onion Sambar is ready to be served with Rice & Aloo Podimas (A Potato delicacy). An Ideal Sunday Lunch.

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