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44 Comments

  1. hi,
    thank u for the tasty receipes, all the receipes are good. i have tried many receipes and felt very happy with the result. Here in the above receipe whether coconut is required?
    one more thing i may not be able to comment for all the receipes bt surely i would like to say a big thank you for all those previous receipes and advance thnanks for the coming receipes.thnk you sister, all the best………………………………5 stars

  2. Love this recipe, I’ve made it twice already. Great tip about soaking the pearl onions, something I can use in other recipes too, thank you!5 stars

  3. Thank you so much amit your recipes helps me a lot in my place where I have to manage alone my kitchen with my infant nd cook different types for my husband.
    Thank you so much again

    1. first add 1/2 tsp. stir well and check the taste. there should be a sourness in the sambar. not overtly sour, but a sourness which kind of balances with the rest of the flavors in the sambar. if not, then increase from 3/4 to 1 tsp.

  4. I made restaurant style dal makhni which u mentioned it in ur blog. It turned out to be mind blowing thnx soo much!! I made infinite amt of recipes from ur blog the output was all positive. Thnx:)

  5. looks so simple and delicious.. i like the small onions, look so cute and has a very different taste than the big ones.. gotta try out

  6. Usually vengaya sambar is served with idli and not with rice in Tamilnadu and its a staple breakfast there. Loved your recipe . Will definitely make it at home.

  7. Hi Dassana! I’m a huge fan of your blog. I have tried many of your recipes and all of them has come out great!!! Thank you so much for sharing you expertise with everyone through this blog.
    Please share the recipe for homemade sambar powder also. Will be waiting for the recipe. Thanks & God Bless You.