Chinna vengaya(small onions) sambar


1 cup small onions
1 cup cooked red gram dal
2 tsp oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
A bit of asafoetida
Few curry leaves
A medium lemon sized tamarind soaked in water
Salt to taste
1/2 tsp turmeric powder
2 tsp sambar powder
1 medium tomato chopped

Heat oil, add mustard and fenugreek seeds. When it splutters add asafoetida and curry leaves. Add the tomato and peeled small onions and cook for 2 minutes. Add tamarind juice, turmeric and cook covered till the onions gets soft. Add salt, sambar powder and finally the cooked dal and mix well. You should have a thick sambar, else you can add a paste of rice flour and water to it and allow it to boil. That will make the sambar thick.

Serve with rice or as side dish for south indian breakfast varieties.
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Jayashree said...

This with spicy potato curry on the side is absolute bliss.

srikars kitchen said...

where is idly? this sambar with idly is a excellant combi... delicious...

DEESHA said...

looks yummy ... wud love it with hot steamed rice

Usha said...

This is one of my favorites,looks yum :)

Sukanya Ramkumar said...

Love to have them with hot rice and some ghee. Nice traditional recipe....

LG said...

My dad is a gr8 fan of this sambar. I have a award for you on my blog. Check back after few hours, I am still writing the post :)

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