Tamil Vengaya Sambar Recipe

Vengaya sambar recipe with bit by bit pics – simple and a flavorful sambar made with pearl onions or little onions. A veggie lover recipe.

Sambar is a #1 at home and I frequently make Sambar with idlis or steamed rice. I exceptionally purchase pearl onions to make this onion sambar and Ulli theeyal (Kerala curry made with pearl onions). At the point when pearl onions are not free, I make this sambar with standard onions.

Pearl onions have their very own particular taste thus I likewise add them to our regular dals too. This sambar tastes great with pearl onions as well as with customary onions. the recipe utilizes sambar powder and I have added natively constructed sambar powder. There is no coconut included the recipe.

Serve onion sambar with idli, dosa, medu vada, uttapam or with steamed rice.

The most effective method to make vengaya sambar

1. Wash ½ cup tuvar dal (pigeon pea lentils) for two or multiple times in water. Then add the lentils in a strain cooker alongside ¼ tsp turmeric powder and 1.5 to 2 cups water. Mix and strain cook the lentils for 7 to 8 whistles or till they are cooked totally.

2. At the point when the dal is cooking, drench ½ tbsp firmly pressed seedless tamarind in ¼ cup boiling water.

3. Likewise absorb 20 to 22 pearl onions water for around 20 minutes. Absorbing aides stripping the onions without any problem. You can likewise strip them without drenching. Rather than pearl onions, you can likewise utilize shallots or 2 to 3 medium-sized onions. Simply dice the onions.

4. At the point when the dal is mellowed all around well, pound the dal and keep to the side.

5. Later strip the onions. Wash them well in water and keep to the side. Likewise, dice 1 little tomato.

6. heat 2 tbsp oil and add ½ tsp mustard seeds alongside 1 tsp urad dal (discretionary). Permit the mustard seeds to splutter and the urad dal to change into a maroonish tone.

7. then, at that point, add 2 dry red chilies and 3 to 4 fenugreek seeds. Saute till the red chilies change tone.

8. Next add the pearl onions and 9 to 10 curry leaves. mix and saute till the onions turn clear.

9. add the diced tomatoes and one spot of asafoetida. mix and saute the tomatoes till they relax.

10. separate the mash from the splashed tamarind.

11. Add the tamarind mash to the onion-tomato combination.

12. Add 1.5 cups of water.

13. Carry this combination to a stew till the crude smell and taste of tamarind disappears. Around 7 to 8 minutes.

14. Then, at that point, add 2 tsp sambar powder.

15. Mix well overall.

16. Presently add the pounded dal.

17. Mix once more.

18. Add some more water whenever required and assuming the sambar looks extremely thick.

19. Add salt and mix well. You can likewise add some jaggery on the off chance that you need.

20. Simmer vengaya sambar for 5 to 6 minutes or until the sambar thickens somewhat.

21. Decorate with coriander leaves assuming you need and Serve little onion sambar with steamed rice or idli, dosa or uttapam.

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