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Arachuvitta Vengaya Sambar Recipe | How to Make Small Onion Sambar

Arachuvitta Vengaya Sambar Recipe to prepare sambar with small onions and freshly ground spice paste.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side Dish / Sambar
Cuisine: Indian (South Indian)
Author: Padma Veeranki

Ingredients

  • 1/4 Cup Tur dal
  • 1/4 Cup Mung dal
  • 2 cups water to pressure cook dal
  • 1 Cup Small Onions peeled
  • 1 Tomato roughly chopped
  • Gooseberry sized tamarind soak in half a cup of water and microwave for a minute
  • 1 Tablespoon Jagggery
  • Salt to taste
  • Coriander for garnish

For Tempering:

  • 1 Tablespoon Oil
  • 1/2 teaspoon Mustard seeds
  • 2 Dry Red Chillies broken
  • A pinch of Asafoetida hing
  • Few curry leaves
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Sambar Powder

To Roast and Grind:

  • 1 teaspoon Oil
  • 1 Tablespoon Bengal Gram Dal
  • 2 Tablespoons Coriander seeds
  • 6 Dry Red Chillies
  • 1 teaspoon Raw Rice
  • 1/2 teaspoon Fenugreek seeds
  • 1/4 teaspoon Black Peppercorns
  • 1/2 teaspoon Cumin seeds
  • Few Curry Leaves
  • 2 Tablespoons Desiccated Coconut

Instructions

  • Wash dals and pressure cook with 2 cups water. Mash the cooked dal.
  • Heat 1 teaspoon oil in a pan over medium heat and roast all the ingredients given under the section "To roast and grind" until a fine aroma wafts. When dal turns golden brown, add curry leaves, desiccated coconut and turn off the heat. Sauté the coconut in the heat of the pan. Cool down and grind to a fine paste adding required water.
  • Heat 1 Tablespoon oil in a heavy bottomed pan.
  • Add mustard seeds and dry red chillies. Once the mustard seeds pop, add asafoetida, curry leaves, turmeric powder and a little sambar powder. Add the small onions and stir until the onions turn translucent.
  • Now, add the chopped tomatoes and cook for a minute.
  • Add the tamarind extract followed by the ground paste.
  • Mix well and cook on low heat for 2 minutes.
  • Add mashed dal, thin with some water, add jaggery, season with salt and boil.
  • Turn off the heat and garnish with coriander.
  • Serve with rice, idli, dosa, pongal.