Vengaya Sambar recipe, Arachuvitta vengaya sambar

SAMBAR WITH FRESH GROUND MASALA

Recipe updated with video

     “Vengaya sambar-  Arachuvitta vengaya sambar is a tasty sambar
recipe made using freshly ground Sambar masala, a lentil-based onion gravy, cooked in tamarind sauce, popular in the South Indian cuisine. Addition of shallots to this sambar gives a delicious aroma. My mother used to make this Arachuvitta vengaya sambar whenever we had guests at home, especially newly-weds. She used to brilliantly make this along with Urulai Kizhangu fry, appalam and tomato rasam. To this day, we have a special soft corner for this sambar. Over to my mother’s version of this recipe.
Also check out my

• Vendakkai sambar recipe
• Kalyana sambar

INGREDIENTS: ( SERVES 4-5) | Preparation time: 40 minutes

TOOR DAL	1/2 CUP
TAMARIND EXTRACT	1 CUP
SAMBAR POWDER	1 AND 1/2 TSP
TURMERIC POWDER	1/4 TSP
SAMBAR ONION| SHALLOTS	1/2 CUP
CORIANDER SEEDS	1 TBLSP
CHANNA DAL	1 TBLSP
RED CHILLI	2+ 1
COCONUT SHREDDED	2 TBLSP
OIL	1 TBLSP
ASAFOETIDA	2 PINCHES
MUSTARD SEEDS	1/4 TSP
VENDHAYAM |METHI SEEDS	1/8 TSP
SALT	TO TASTE
CURRY LEAVES	FEW

                       Video of how to make chinna vengaya sambar

METHOD:

• Cook the toor dal with 1 and 1/2 cup of water and a pinch of turmeric powder in pressure cook till 3 whistles.

• Peel the skin of the onions and  wash this nicely.

• Make tamarind extract from a gooseberry sized tamarind soaked in hot water.

• In a pan add oil and throw in the mustard seeds , fenugreek seeds (if adding) and 1 red chilli broken into pieces.

• Add the sambar onion and saute in a medium low flame till the onions become  turned golden brown.

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

• Meanwhile in a small pan, add a tsp of oil and roast the channa dal, coriander seeds, redchillis 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.

• Add the cooked toordal to the boiling tamarind mixture and add the ground masala to this and mix gently.

• Add little water to reach the right sambar consistency.
• Add 1/2 tsp of jaggery . It's optional only. Feel free to omit.
• Bring this to a nice boil without getting the sambar burnt at the bottom.
• Garnish with curry leaves.
• Serve hot with rice and Potato curry