An elegant , tangy and intensely flavored onion (called as vengaya in Tamil) sambar is prepared with freshly ground spices. The roasted pearl onions are cooked in a tangy tamarind sauce and ground masala made up of - red chilies, coriander seeds, bengal gram , fenugreek seeds, curry leaves and coconut.
Vengaya sambhar is a perfect accompaniment for idly and dosa. This sambar is so tasty that it reminds me of a Sagar Fast Food in Rajajinagar, Bangalore which serves excellent sambar for idly.
I have been trying to create as well as borrow onion sambar recipes from many. But thanks to my sister Bhavya, who shared this recipe with me.
Ingredients
15 Pearl red onions
1/2 cup Toor dal
Marble sized Tamarind
3/4 tsp Jaggery
4 tsp Oil/ Ghee, divided
For the masala ~
2 tsp Coriander seeds
1/4 tsp Fenugreek seeds
1/2 tsp Channa dal
A sprig of Curry leaves
5 Byadagi Red Chilies
1/4 tsp Asafoetida (hing)
3 Pearl Onions
1/2 cup freshly grated coconut
For tempering ~
2 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
a sprig of Curry leaves
Method
- Wash and cook dal with 3 cups of water in a pressure pan for 10 -15 minutes. After it has cooled, mash the dal completely
- Soak tamarind in hot water and extract tamarind pulp
- In a large pot, heat 2 tsp of oil. Roast all the ingredients listed under masala except coconut. Grind these ingredients with coconut into a smooth paste
- In the same pot, roast onions with 2 tsp of oil until it brown. Add tamarind juice and jaggery. Simmer for 10 minutes until the sauce thickens
- Return ground masala and dal to the pot. Adjust thickness of water depending upon thickness. Season with salt and simmer for 10 minutes
- In a pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds and curry leaves. Pour it on sambar
- Serve hot with idly and dosa
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