Vengaya Sambar (Sambar With Onions)

Vengaya Sambar (Sambar With Onions) - Plattershare - Recipes, food stories and food lovers

About Vengaya Sambar (Sambar With Onions)

This is an extremely delicious Sambar which is wonderful with plain rice,Idlis or Dosas.It is made with Mini Onions or Shallots or what we call Madras Onions.I did not get Madras Onions so made them with normal Onions sliced in quarters!The grated coconut and curry leaves give an aroma tantalizing to the senses.Lets make this Sambar now.
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Recipe Time & More

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Served AsLunch
Servings - 5


  • 25 piece Onions or onions approx mini madras â peeled and cleaned/4 â bog onions quartered and separated
  • 4 tsp Refined Oil
  • 1/3 cup Tuvar Dal or arhar toor dal arhar dal
  • a lime Tamarind or water sized ball soaked in hot water
  • 1 tsp Turmeric Powder haldi
  • 2 tbsp Masala store bought/homemade sambar
  • 1-2 tsp Salt or as per taste
  • 2-3 leaves Curry
  • Coconut Paste for the
  • 1/2 cup Desiccated Coconut soaked in 2 tbsp hot water, or coconut grated coconut
  • 2 Red Chillies dried
  • 1 tbsp Chana Dal
  • 1 tsp Coriander Seeds sabut dhania
  • 7-8 Fenugreek Seeds methi dana
  • Tempering for the
  • 1 tbsp Desi Ghee
  • 2 Red Chillies dried
  • 1 tsp Mustard Seeds rai
  • 1/2 tsp Fenugreek Seeds methi dana
  • 1 pinch Asafoetida
  • 3-4 leaves Curry
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  • Heat 2 tsp Refined Oil and fry the Onions till translucent.Boil the Tuvar Dal till it is cooked and mashed.
  • For the Coconut Paste: Heat the remaining 2 tsp Oil and fry the dried red chilies,chana dal,coriander and fenugreek seeds on low heat till fragrant and rosy.Keep aside to cool. Now after cooling grind this along with the coconut to a fine paste.
  • For the Sambar: Extract approx 3 cups Tamarind juice.Add salt,turmeric powder and 1 tbsp Sambar powder,curry leaves and the fried onions.Boil on medium heat till the Onions are tender.
  • Add the Coconut paste to the mix and stir well.Add the mashed Tuvar Dal and mix again.Boil for 5-6 minutes.
  • Heat the ghee and add the Mustard Seeds,dried red chilies and fenugreek seeds.When Mustard Seeds pop add the Asafoetida and curry leaves.Pour the tempering on the Sambar and mix very well to amalgamate.
  • Take off heat and keep covered for all flavors to infuse.Serve hot with Rice with an accompaniment like Potato Podimas or with Idli or Dosa.
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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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