Vengaya sambar, made of shallots(small onions) are the favorite of many in the South.This is not the conventional method of making sambar. This particular version,known as arachu vitta sambar is commonly found in all the Brahmin families.
In a kadai, heat 1 tspn of oil.Add half tspn coriander seeds,1/4 tspn fenugreek seeds(methi),3 red chillies,1 tspn Bengal gram(chana dal),curry leaves and fry for some time.Now add half a cup of grated coconut and fry till it changes to golden brown color.(You may add 2 shallots(small onions) while frying if needed.Turn off the stove and allow this mixture to be cooled.
Soak tamarind in warm water for a while and extract the tamarind juice out of it.Boil this extract in a vessel.Add a pinch of turmeric,1/4 tspn asafoetida(hing) and salt.Add 1 cup of shallots(small onions with the skin ripped off) to this and allow them to be cooked well.
Boil toor dal(split red gram) in a pressure cooker.Once it is cooked, mash it down really well till the dal is not seen at all.
Grind the fried mixture adding little water so that it gets a thick chutney-kind consistency.
Add the mashed dal as well as the ground mixture to the tamarind extract.Let this boil till a nice aroma spreads out.
Finally in a pan, heat oil .Add mustard .Once it splutters,Add 1 tspn urad dal and some curry leaves.
Add this on top of the sambar prepared above.
Vengaya sambar is ready to be served with rice and ghee. Make potato fry as a side dish for this and wow.......Yummy!!!!!
In a kadai, heat 1 tspn of oil.Add half tspn coriander seeds,1/4 tspn fenugreek seeds(methi),3 red chillies,1 tspn Bengal gram(chana dal),curry leaves and fry for some time.Now add half a cup of grated coconut and fry till it changes to golden brown color.(You may add 2 shallots(small onions) while frying if needed.Turn off the stove and allow this mixture to be cooled.
Soak tamarind in warm water for a while and extract the tamarind juice out of it.Boil this extract in a vessel.Add a pinch of turmeric,1/4 tspn asafoetida(hing) and salt.Add 1 cup of shallots(small onions with the skin ripped off) to this and allow them to be cooked well.
Grind the fried mixture adding little water so that it gets a thick chutney-kind consistency.
Finally in a pan, heat oil .Add mustard .Once it splutters,Add 1 tspn urad dal and some curry leaves.
Add this on top of the sambar prepared above.
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