Vengaya Onion Sambar Recipe

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Directions

• In a pressure cooker add toor dal, turmeric powder, red chili powder, curry leaves, oil, and water and pressure cook on the low flame for 20 min and open the lid and mash the dal well with a ladle and set it aside.
• Soak tamarind in 1/2 cup of water and wash and peel the small onions, slit green chilies and keep it aside.
• Take the tamarind extract by adding 1-1.5 cup of water and extract should be 1.5-2 cups in total.
• Add sambar powder, turmeric powder, salt, hing and pinched raw curry leaves to it and mix it well and keep it aside.
• In a kadhai, heat oil+ghee and splutter mustard seeds and when it starts to crackle, add methi seeds, pinched red chilies, green chilies, small onions, tomato pieces(if using) & curry leaves and saute until onion turns transparent.
• Now add the tamarind extract mixture and boil well till onions get cooked well yet firm without losing its shape.
• After the mixture is reduced in quantity, add cooked toor dal and sugar or jaggery.
• Add a little water if necessary and cook it for 2 minutes.
• Add coriander leaves and boil for few second and switch off the flame.
• Transfer it to a vessel and add a tsp of ghee and cover it with a lid and give a standing time of 30 minutes and then serve it hot.

• Adding ghee while tempering gives a nice smell to the sambar like in restaurants.
• Use sliced big onions instead of shallots( small onion) but small onions give a nice flavor than big ones.
• Adjust the quantity of tamarind if you are adding tomato else sambar will become tangy.
• If you feel the sambar is tangy, add some plain red chili powder and allow it to boil for sometime and it helps to balance the taste.

Check More Sambar Recipe

Meghna Nath