Authentic South Indian Vengaya Sambar Recipe

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Authentic South Indian Vengaya Sambar Recipe - Plattershare - Recipes, food stories and food lovers

4.41 from 5 votes
South Indian

About Authentic South Indian Vengaya Sambar Recipe

Indulge in the rich, aromatic flavors of Vengaya Sambar, a classic South Indian lentil stew. This recipe, traditionally made with small Madras onions, is easily adaptable using regular onions, delivering the same incredible taste. Perfect with rice, idlis, or dosas, it's a comforting and flavorful dish that will become a family favorite.
The combination of tuvar dal (split pigeon peas), tangy tamarind, and aromatic spices creates a harmonious blend. Grated coconut and curry leaves add a touch of irresistible fragrance, making this sambar a culinary masterpiece. Whether you're a seasoned South Indian cook or a curious beginner, this recipe is your key to unlocking authentic sambar perfection.
Get ready to savor the vibrant tastes and aromas of this beloved South Indian dish – easy to make, yet undeniably delicious!
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Recipe Time & More

Prep20 minutes
Cook40 minutes
Total1 hour
Calories213 kcal
Serves5
Served AsLunch
Recipe TasteBitterCrunchySaltySpicy

Ingredients
 

For the Sambar

  • 1 cup Pigeon Pea also known as arhar dal, split pigeon peas
  • 1 medium Tamarind ball, soaked in 1 cup hot water
  • 25 Onion madras onions, or 4 large onions, quartered, small
  • 1 teaspoon Turmeric haldi
  • 2 tablespoons Sambar Powder store-bought or homemade
  • 1.5 teaspoons Salt or to taste
  • 10 leaves Curry Leaves
  • 1/2 cup Coconut desiccated, or use freshly grated coconut, soaked in 2 tablespoons hot water

For the Coconut Paste

For the Tempering

Start Focussed Cooking Mode →

Instructions
 

Prepare the Toor Dal

  • Cook 1 cup toor dal in water until soft and easily mashed. Set aside.

Make the Coconut Paste

  • Heat 2 teaspoons of refined oil. Add 2 dried red chilies, 1 tablespoon chana dal, 1 teaspoon coriander seeds, and 7.5 fenugreek seeds. Fry until fragrant and lightly browned. Cool completely.
  • Grind the fried mixture with 1/2 cup desiccated coconut (soaked in 2 tablespoons hot water) into a smooth paste.

Prepare the Onions

  • Heat 2 teaspoons of refined oil. Sauté 25 small onions (or 4 quartered large onions) until translucent. Set aside.

Assemble the Sambar

  • Extract about 3 cups of tamarind juice from the soaked tamarind ball. In a pot, combine the tamarind juice, 1.5 teaspoons salt, 1 teaspoon turmeric powder, 2 tablespoons sambar powder, 10 curry leaves, and the sautéed onions. Simmer until onions are tender.

Combine and Finish

  • Stir in the coconut paste and the cooked, mashed toor dal. Bring to a simmer and cook for 5-6 minutes, adding water to adjust consistency as needed.

Make the Tempering

  • Heat 1 tablespoon ghee. Add 2 dried red chilies, 1 teaspoon mustard seeds, and 1/2 teaspoon fenugreek seeds. Once the mustard seeds splutter, add 1 pinch asafoetida and 3-4 curry leaves. Pour the tempering over the sambar and mix well.

Serve

  • Remove from heat, cover, and let sit for a few minutes to allow the flavors to meld. Serve hot with rice, idli, or dosa.

Recipe Notes

Expert Tips for the Best Vengaya Sambar

  • For a deeper flavor, roast the toor dal lightly before cooking.
  • Adjust the amount of sambar powder to your preferred spice level.
  • Adding a squeeze of lime juice at the end brightens the sambar's flavor.
  • If using fresh coconut, grate it finely for a smoother paste.

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4.41 from 5 votes

Recipe Nutrition

Calories: 213kcalCarbohydrates: 33gProtein: 7gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 684mgFiber: 7gSugar: 11g

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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