Saturday, January 18, 2014

Arachuvitta Vengaya Sambar / Onion Sambar with Ground Spicies

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

Toor dal / Thvaram Paruppu - 1/2 cup
Small / pearl onions / Shallots - 15 -20, peeled
Tamarind extract - 3/4 cup or 2 TBSP tamarind paste
Sambar powder - 2 tsp
Mustard seeds - 1 tsp
Asafoetida - 1/8 tsp
Oil - 2 tsp
Curry leaves - few springs
Salt - to taste
To grind:
Coriander seeds / Dhania - 2 TBSP
Channa dal / Kadalai Paruppu - 1 TBSP
Dry red chillies - 2
Black pepper - 1 tsp
Cumin seeds - 1/4 tsp
Shredded coconut - 2 TBSP
Shallots - 2
Oil - 1 tsp

  1. Wash toor dal and pressure cook with 1 1/2 cups of water til soft.
  2. Fry the ingredients listed in to grind (except coconut and shallots) list till golden brown.  Turn off the heat and add coconut and shallots. Mix well.  Let it cool and grind to a smooth paste.
  3. Heat oil in a saucepan.  Add mustard seeds and let it splutter.
  4. Add shallots,curry leaves and asafoetida.  Fry till golden brown.
  5. Add the tamarind extract.  If using paste, add the paste and 1cup of water.
  6. Mix in sambar powder, turmeric powder and salt.  Boil for 10 minutes on medium heat.
  7. Add the ground mixture along with 1/2 cup water.  Mix well and boil for 2 minutes.
  8. Add the cooked dal and mix thoroughly.  The consistency should be little thicker than a soup.  So adjust the water accordingly. Reduce the heat to low and cook for a minute. 
  9. Serve hot with rice with a dollop of ghee and spicy potato roast.
Here are some of my recipes for potato roast.


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