Vengaya sambar is the most famous and traditional sambar of Tamil Nadu. It is prepared by cooking its spices and ingredients along with the sambar, and then using it to prepare sambar for lunch. It is a simple recipe and just needs to be cooked over a low flame.
It was a late Tuesday afternoon, and I had just received my order of the Vengaya sambar. I had been anticipating that night, as I had heard great things about it. I tried it, and it was no less than described. The Vengaya sambar is a traditional sambar, which is a pungent South Indian dish described as a “spicy lentil and vegetable stew, usually served with rice and accompanied by a side of curry”. The name “vengaya” is derived from the Tamil word “vegai”, which means the “plum”.
Vengaya sambar is a famous dish of Hyderabad and is famous for its unique , delicious and very healthy taste. I tried Vengaya sambar and I found the vengaya sambar also called as “Vengaya Sambar”. I tried to make the vengaya sambar as my mom’s recipe and I can say the vengaya sambar is very delicious besides being healthy.. Read more about hotel vengaya sambar and let us know what you think.
Among the several sambars made in Tamil Nadu, Vengaya sambar is one of the most popular. One of my favorite sambars is chinna vengayam sambar/small onion sambar (also known as kunjili), which works great with any south Indian breakfast as well as plain rice with a sprinkle of ghee. Arachuvitta vengaya sambar is something I always make. Arachuvitta sambar means “prepared with freshly ground spices” in Tamil. Arachuvitta sambar may be made with any vegetable, however tiny onions/shallots are a necessity for me. For morning, I like hot idlies, and for lunch, I prefer plain rice with spicy potato fry or any spicy non-veg fry. If you’re having sambar for breakfast or lunch, ghee is a necessity. I’ve previously published a few of veggie sambar recipes, so now it’s time for vengaya sambar.
Time to prepare: 10 minutes
Time to cook: 40 minutes
5 to 6 people
For dal that has been boiled
- 1/2 cup toor dal (arhar dal, split pigeon peas)
- 2 1/2 cups water
- 1 tsp. oil
In order to grind
- 1 tablespoon coriander seeds
- 2 tsp chana dal (Bengal gram)
- 1 teaspoon cumin seeds
- 1/2 teaspoon urad dal (black gram)
- 5 dry chilies (long)
- 1/4 teaspoon methi seeds (fenugreek seeds)
- 10 curry leaves
- 1/3 cup (about 3 tbsp) shredded coconut
- 5 scallions
- 1 tsp. oil
- 1/3 cup water
For the purpose of boiling vegetables
- 3 cups of water
- 2 medium-sized tomatoes
- 1/3 cup chopped coriander leaves
- 1 teaspoon turmeric powder
- Medium lemon size dry tamarind
Tadka tadka tadka (Tempering)
- 3 tbsp. oil
- a pinch of hing (asafoetida)
- 1 teaspoon mustard seeds
- 4 dry chillies
- 1/4 teaspoon cumin seeds
- 15 curry leaves
- 15 kunjili (shallots) or 1 cup
- 1/4 teaspoon methi seeds (fenugreek seeds)
- Soak the dried tamarind in 1 cup of boiling water for 10 minutes, then remove the juice and store it. Use as much tamarind water as you want.
- Tomatoes and coriander leaves should be chopped. Make sure they’re prepared.
- Small onions (kunjili or sambar onion) should be peeled and kept whole, with the connected ones separated.
dal in a pot of boiling water
- Soak the dal for 30 minutes after washing it. In a pressure cooker, combine the dal, water, and 1 teaspoon of oil. Allow it to cool completely before smashing it with a large round spoon or a dal masher. Set it aside for now. When cooking dal, don’t add salt.
Spices are roasted and ground.
- 1 tsp oil, heated in a pan Individual shallots (about 5) should be added when the pan is heated and sauteed until transparent and light brown in color. Remove the item and set it away. All of the spices, save the coconut, should be added to the same pan. There’s no need to add any oil to this dish. Cook for a few minutes, or until the dal and other spices become golden brown.
- The fragrance and flavor of spices may be detected during roasting. Turn off the heat and add the shredded coconut to the spices, stirring constantly since the pan will be hot. Allow it cool completely before grinding into a coarse powder. Set aside for now.
- Add the fried shallots, 2 tbsp powdered powder, and 1/3 cup water to the same mixer and blend to a smooth paste. Set it aside for now.
Cooking veggies and tadka (tempering)
- When a larger pot is heated, add the oil. When the mustard seeds sputter, add the other ingredients, including the shallots, and cook until the shallots become light brown or translucent.
- Cook for 2 minutes after adding the chopped tomatoes.
- Add 1 cup of water, 1 cup of tamarind extract, and 1 teaspoon of turmeric powder. Close the cover and cook for a few minutes (approximately 4 to 5 mins).
- Add mashed dal and 1 cup water when the shallots are cooked and the rawness of the tamarind has gone away. Mix thoroughly, season with salt (to taste), and avoid mashing the veggies. Allow 3 minutes for it to cook.
- After the dal and veggies have been well combined, add the newly ground powder and ground paste. Mix thoroughly. Allow for 5 minutes once it begins to boil. Simmer for 10 minutes with the lid covered after adding the coriander leaves. If it gets too thick, add additional water until you achieve the desired consistency.
- The fragrance of freshly ground powder may be detected as soon as it is put to the pot. Stir the sambar occasionally to keep it from sticking to the pot. Sambar should not have a particularly thick or thin consistency.
- With a sprinkle of ghee on top, serve sambar with idli, rice, or dosa.
- This sambar may be made with whatever veggies you want, including raw mango.
- You may alter the amount of shallots to your liking.
- The dry chillies I used are moderately spicy. Taste and adjust as needed.
- In between stirrings, make sure the sambar does not cling to the pan.
- While the dal is boiling, I add a couple of garlic cloves and 1/2 chopped onion and crush it thoroughly.
- Instead of dried tamarind, 1 1/2 teaspoon tamarind paste (TRS concentrated or any brand) and an additional cup of water may be used.
- Sesame oil (nallennai in Tamil), ghee, vegetable or sunflower oil may be used during tempering.
- Add 1 tbsp gud (jaggery) for a sweeter flavor, or to taste.
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varuval era varuval era varuval era (tiger prawns fry)
Vengaya sambar (Indonesian: “The blood of the deer”) is an Indonesian dish commonly found in Malaysian kampungs, and is made with the blood of deer. Traditionally, deer are hunted in the wild and brought back to the kampung by porters, before being slaughtered by butchers. The blood is drained from the deer and mixed with minced chicken breast, cucumber, onions, spices, and a palm sugar. The mixture is then cooked in a wok, allowing the blood to thicken into a meat sauce.. Read more about onion sambar vegetables and let us know what you think.
Frequently Asked Questions
What are sambar onions called in English?
Sambar onions are called sambar in English.
How do you peel small onions for sambar?
You can use a knife to cut the onion in half, then you can use your fingers to peel it.
Does sambar have Fibre?
Yes, sambar has Fibre.