vengaya sambar recipe with step by step pics – easy and a delicious sambar made with pearl onions or small onions.
sambar is a favorite at home and i often make sambar with idlis or steamed rice. i specially buy pearl onions to make this sambar and ulli theeyal (keralan curry made with pearl onions). when pearl onions are not available, i make this sambar with onions.
pearl onions have a distinct taste of their own and so i also add them to our everyday dals also. this sambar not only tastes good with pearl onions but also with regular onions. the recipe uses sambar powder and i have added homemade sambar powder. there is no coconut added in the recipe.
serve onion sambar with idli, dosa, medu vada, uttapam or with steamed rice.
if you are looking for more sambar recipes then do check:
onion sambar recipe below:
vengaya sambar recipe | onion sambar recipe
chinna vengaya sambar recipe - easy sambar made with pearl onions or small onions.
ingredients (1 cup = 250 ml)
for cooking dal:
- ½ cup tuvar dal (arhar dal or pigeon pea lentils)
- ¼ teaspoon turmeric powder (haldi)
- 1.5 to 2 cups water for pressure cooking
for tempering vengaya sambar:
- 2 tablespoon oil
- 2 dry red chilies (sookhi lal mirch)
- ½ teaspoon mustard seeds (rai)
- 1 teaspoon urad dal (split husked black gram) - optional
- 3 to 4 methi dana ( fenugreek seeds)
- 9 to 10 curry leaves ( kadi patta) or 1 sprig of curry leaf
- 1 pinch asafoetida (hing)
other ingredients for vengaya sambar recipe:
- 125 to 150 grams small onions (chinna vengaya) Or 20 to 22 pearl onions (shallots or chote pyaaz) Or 1 to 1.25 cup peeled pearl onions or 2 to 3 medium onions (pyaaz)
- 1 small tomato (tamatar)
- ½ tablespoon tightly packed seedless tamarind (imli) soaked in ¼ cup water
- 2 teaspoon sambar powder
- 1.5 cups water
- salt as required
how to make recipe?
preparation for onion sambar recipe:
- rinse 1/2 cup tuvar dal for a couple of times in water. then add the lentils in a pressure cooker along with 1/4 tsp turmeric powder. stir and pressure cook the lentils for 7 to 8 whistles or till they are cooked completely.
- when the dal is cooking, soak 1/2 tbsp tamarind in 1/2 cup hot water for about 20 minutes. later extract the pulp from the tamarind and keep aside.
- also soak the pearl onions in water for about 20 to 30 minutes.
- let the pressure release from the cooker on its own. open the lid and check the dal. if the the dal is softened and cooked really well, mash the dal and keep aside.
- later peel the pearl onions and keep aside. also dice the tomato.
making onion sambar recipe:
- heat 2 tbsp oil and add 1/2 tsp mustard seeds along with 1 tsp urad dal. allow the mustard seeds to splutter and the urad dal to change into a maroonish color.
- then add 2 dry red chilies and 3 to 4 fenugreek seeds. saute till the red chilies change color.
- next add the pearl onions and curry leaves.
- stir and saute till the onions turn translucent.
- add the diced tomatoes and a pinch of asafoetida.
- stir and saute the tomatoes till soften.
- add the tamarind pulp to the onion - tomato mixture.
- add water and stir well.
- bring this mixture to a simmer till the raw smell of tamarind goes away.
- then add sambar powder and stir very well.
- now add the mashed dal and stir again.
- add some more water if required.
- add salt and stir well.
- simmer vengaya sambar for 5 to 6 minutes.
garnish with coriander leaves if you want. serve small onion sambar with steamed rice or idli, dosa or uttapam.
how to make vengaya sambar or onion sambar recipe:
1. rinse ½ cup tuvar dal for a couple of times in water. then add the lentils in a pressure cooker along with ¼ tsp turmeric powder & 1.5 to 2 cups water. stir and pressure cook the lentils for 7 to 8 whistles or till they are cooked completely.
2. when the dal is cooking, soak ½ tbsp tightly packed seedless tamarind in ¼ cup hot water.
3. also soak 20 to 22 pearl onions in water for about 20 minutes. soaking helps in peeling the onions easily. you can also peel them without soaking. instead of pearl onions, you can also use shallots or 2 to 3 medium sized onions. just dice the onions.
4. when the dal is softened really well, mash the dal and keep aside.
5. later peel the onions. rinse then well in water and keep aside. also dice 1 small tomato.
6. heat 2 tbsp oil and add ½ tsp mustard seeds along with 1 tsp urad dal (optional). allow the mustard seeds to splutter and the urad dal to change into a maroonish color.
7. then add 2 dry red chilies and 3 to 4 fenugreek seeds. saute till the red chilies change color.
8. next add the pearl onions and 9 to 10 curry leaves. stir and saute till the onions turn translucent.
9. add the diced tomatoes and one pinch of asafoetida. stir and saute the tomatoes till they soften.
10. extract the pulp from the soaked tamarind.
12. add the tamarind pulp to the onion-tomato mixture.
13. add 1.5 cups water.
14. bring this mixture to a simmer till the raw aroma and taste of tamarind goes away. about 7 to 8 minutes.
15. then add 2 tsp sambar powder.
16. stir very well.
17. now add the mashed dal.
18. stir again.
19. add some more water if required and if the vengaya sambar looks very thick.
20. add salt and stir well. you can also add some jaggery if you want.
21. simmer vengaya sambar for 5 to 6 minutes or until the sambar thickens slightly.
22. garnish with coriander leaves if you want and serve small onion sambar with steamed rice or idli, dosa or uttapam.
The recipe worked wonders. Felt cooking seems interesting.
Thanks Swathi
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………………………………
in this recipe shwetha coconut is not required. thankyou for your kind words and good positive feedback 🙂
Can u share which brand of sambar powder u used here nd which one is best?
here i have used homemade sambar powder. i feel homemade ones are always better. here’s the recipe link – https://www.vegrecipesofindia.com/sambar-powder-recipe-homemade-sambar-powder/
Shouldn’t we add tamarind in the last?
the tamarind needs to be cooked and its raw flavor should go away.
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!
welcome shayna
Easy nd awesome recipes for quick try nd cook different
Thank you dassana
welcome shweta
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
welcome shweta. glad to know that recipes are helping you.
Very easy and tasty Thanks dassana amit
welcome.
If i useTamarind concentrate, what would the amount be?
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.
This was bestest Sambhar i have ever eaten thnxxxxxx sooo much!!!
thanks a lot riya for this awesome feedback 🙂
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:)
welcome riya. glad to know this. thanks for your sweet feedback.
I don’t hve sambar powder.. So ny alternative for it??
add about 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp black pepper powder and 1/4 to 1/2 tsp red chili powder.
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
thanks farha
very nice and easy recipies
thanks.
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.
thanks sangeetha for the info.
looks yummy.. 🙂 will try this sometime soon 🙂
Awesome
Love ur blog.
Pls post the recipe of Huli.
thanks aashi. will try to post the recipe soon.
Please do. It sounds interesting!
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.
thanks a lot ritika. i will share the recipe of sambar powder in some days.