Arachuvitta Vengaya Sambar recipe

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Vengaya sambar is my all time favorite  Vengaya sambar with urulai kizhangu kara kari is the best menu for the sunday lunch. I  love it when my mom cooks it. Me and my brother used to fight for the urulai kihangu kari   a lot….. ;) But, today I made Sambar with vazhakkai curry....

Chinna vengaya sambar is a very traditional sambar made in South Indian homes. Usually it is made by grinding masala (arachu vita vengaya sambar).This is my mom's chinna vengaya sambar... :) 

How is this different from the traditional Sambar?

In this version, the chinna vengayam is ground with other masalas to enrich the flavor and taste. This is my mom's signature style.

This tastes great with rice, dosa, Idly, Ven Pongal etc.

Here’s how to make it with step by step photos…

 

INGREDIENTS:

Toor  Dhal	1/2 cup
Tamarind  Extract	3/4 cup
Turmeric  Powder	1/4 tsp
Sambar  onion| Shallots	25 no
Coriander Seeds	1 tblsp
Channa Dhal	1 tblsp
Red Chilly	4 nos + 1 for seasoning
Coconut Shredded	2 tblsp
Oil	2 tblsp
Asafoetida	2 pinches
Flax seeds	1/4 tsp
Salt	to taste
Curry and Corinader  leaves,	few

Method to make Sambar:

• Peel  Onions

Peeled Onions

• Extract Tamarind Juice

Tamarind Juice

• Cook the toor dhal with 1 and 1/2 cup of water with little turmeric in pressure cooker till 3 whistles.

Cooked Toor Dhal

•  In a small pan, add a tsp of oil and roast the channa dhal, coriander seeds, red chillies and 5 onions till they become golden brown. When it is done add coconut to this and allow this to cool
• Grind this into a smooth paste adding little water and keep aside.

Fried Masala

Ground Masala

• In a Pan add the tamarind extract and 
   add remaining onions,
   salt, turmeric powder and let this boil till the onions become soft and gets cooked. Do this in a medium low flame.

Cooking Sambar

.

• Add the cooked toor dhal to the boiling tamarind mixture and add the ground masala to this and mix gently.
• Add little water to reach the right sambar consistency
• Bring this to a nice boil without getting the sambar burnt at the bottom.

Cooked Sambar

• In a pan, heat oil or ghee. Add the Flax seeds and let them pop. Then add curry leaf and asafetida add it to sambar and garnish with  corinader leaves.
• Serve hot with rice and fried curry and appalam.

South Indian Meals