SAMBAR WITH FRESH GROUND MASALA
Recipe updated with video
“Vengaya sambar- Arachuvitta vengaya sambar is a tasty sambarrecipe 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.
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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.
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- 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
